carbs in a hard roll

KETO JALAPEÑO POPPER TAQUITOS

These Two-Bite Keto Jalapeño Popper Taquitos are made with just four ingredients and come together in no time. With only 1g net carbs per two taquitos, they’re a perfect low-carb appetizer or snack for game day or holiday gatherings. Quick to prepare, they can also be made ahead and reheated just before serving.

INGREDIENTS

  • 6 mozzarella cheese slices
  • ½ cup cream cheese, softened
  • ¼ cup pickled jalapeños, diced
  • ¼ cup shredded Havarti cheese

INSTRUCTIONS

  • Preheat the oven to 400°F. In a small bowl, combine the softened cream cheese, diced pickled jalapeños, and shredded Havarti cheese. Mix well, then microwave for 25–30 seconds until slightly warmed.
  • Cut each mozzarella slice in half and place them on a parchment-lined baking sheet. Bake for 4–5 minutes, or until the edges turn golden brown.
  • Let the cheese cool for 1–2 minutes, then carefully flip each piece over. Spoon the jalapeño cream cheese mixture onto one edge of each cheese slice and quickly roll them into a cigar shape before they harden.

NUTRITION (PER SERVING)

  • Calories: 136 kcal
  • Carbohydrates: 1.2g
  • Protein: 7.5g
  • Fat: 11.3g
  • Fiber: 0.2g

KETO PRETZEL STICKS RECIPE

Missing crunchy hard pretzels on a low-carb diet? Try these easy keto pretzel sticks! Made with just four ingredients, this savory, gluten-free snack is perfect for dipping in mustard or your favorite dips—or simply enjoying on its own when you’re craving something salty. Plus, you get 10 crispy pretzels for only 2g net carbs!

INGREDIENTS

  • 1 cup raw pecans
  • 2 tablespoons grated Parmesan cheese
  • 1 egg white
  • 1 tablespoon everything bagel seasoning

INSTRUCTIONS

  • Preheat your oven to 375°F. Line a baking sheet with parchment paper or a silicone mat.
  • Add the pecans to a food processor and pulse until finely ground, being careful not to overprocess into nut butter.
  • Add the Parmesan cheese and seasoning, then pulse again to combine.
  • Transfer the mixture to a bowl and stir in the egg white until fully blended, forming a dough.
  • Divide the dough in half and place it on the prepared baking sheet. Cover with a lightly greased sheet of wax paper and roll out into a thin rectangle, about ⅛-inch thick.
  • Score the dough with a knife or pizza cutter to create pretzel stick shapes, cutting all the way through or nearly through for easy separation after baking.
  • Bake for 10-15 minutes, checking at the 10-minute mark. If the edges start to brown too quickly, break them off and continue baking the rest.
  • Once golden brown, remove from the oven and let cool completely. Finish breaking them apart and serve.
  • Store in an airtight container in the refrigerator or freezer.

Notes

  • Nutrition per piece: 33 calories, 3.1g fat, 0.6g carbs, 0.4g fiber, 0.7g protein (0.2g net carbs).