Creative Diabetes Care: Four Easy Low Carb Snacks

If we exercise moderation and make healthy ingredient choices, snacking doesn’t have to sabotage our A1C numbers, or waistline. We can even use snacks to sneak more veggies into our diet.

So, here are four low-carb snack recipes that combine satisfying flavors with easy preparation, and nutritious components.

Besides providing interesting textures, these snacks give us the healthy fats found in avocados, the fiber and protein of garbanzo beans, and the manganese and vitamin C in zucchinis. These treats would also make an enjoyable addition to a lunch menu.

Low Carb Avocado Crisps

Mix 1 1/2 ripe Hass avocados, 1/2 tsp. salt, 1 1/4 cup finely grated hard cheese (e.g., Parmesan), the zest of 1 lemon, and some black pepper.

Drop teaspoon-size dollops on a tray lined with parchment paper, and flatten them into thin disks. Bake at 350 degrees F for 15 to 17 minutes, until they’re golden but not too brown. They will crisp-up while cooling.


Eat the crisps “as is,” or top them off with guacamole, goat’s cheese and berries, goat’s cheese and chopped tomato, or whatever strikes your gustatory fancy.

Pizza Zucchinis

This is a fun way to get a veggie serving—though zucchini is technically a fruit. You’ll need a zucchini, 1/4 cup spaghetti sauce, and a cup of shredded mozzarella.

Coat a baking sheet with cooking spray, or olive oil. Cut a zucchini into 1/4 inch slices and place on the baking sheet. Spread each slice with spaghetti sauce, top with mozzarella cheese, and any other pizza topping you desire. Bake in a 350 degree F oven until cheese is melted, and golden brown. Remove, cool, and serve.

Easy Hummus Recipe

Creamy hummus is a great dip for cut-up veggies or whole grain crackers, and is an interesting, tasty spread for sandwiches.


Place 2 cups drained garbanzo beans (chickpeas), 1/3 cup tahini, 1/4 cup lemon juice, 1 tsp. salt, 2 minced garlic cloves, 1 tbsp. olive oil, and paprika to taste in your food processor. Blend until smooth.

Salt and Vinegar Zucchini Chips

A half cup serving of this tangy treat has only 2.9g total carbs, and 40 calories.

In a small bowl, whisk together 2 tbsp. olive oil, and 2 tbsp. balsamic vinegar. In a large bowl place 4 cups thinly sliced zucchini (about 2 to 3 medium, unpeeled). Add oil and vinegar to the zucchini slices and toss. (Using a mandolin to slice the zucchini is recommended, or slice thin as possible with a knife.)

Lay zucchini evenly on a cookie sheet lined with parchment paper. Sprinkle the slices with a bit of salt and bake at 200 degrees F for 2 to 3 hours. Rotate tray halfway through baking. Store the cooled chips in an airtight container.


I believe in a benevolent God not because He created the Grand Canyon or Michelangelo, but because He gave us snacks. ~ Paul Rudnick, author and playwright

Sources: Foodie Goes Primal; Dr Axe; Sugar Free Mom; Sweet C Designs
Photo credit: Foodie Goes Primal


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