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Keto snack board - healthyish foods

Keto Snack Board

This keto snack board includes, smashed parmesan Brussel sprouts, grilled chicken apples sausage coins, and parmesan black pepper bacon twists.
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Smashed parmesan Brussel sprouts

  • 1.5 lbs. Brussel sprouts, rinse and remove the stems
  • 2 tablespoons garlic parmesan dipping oil, Delallo Foods
  • 1 cup grated parmesan

Parmesan black pepper bacon twists

  • 1 lb. center cut bacon, Oscar Mayer bacon
  • 1 cup grated parmesan
  • few turns cracked black pepper

Chicken apple sausage

  • 3 links chicken apple sausage, cut into coins, Boars Head
  • ½ cup hummus dip, store bough is fine
  • 2 teaspoons garlic parmesan dipping oil, Delallo Foods
  • 1 tablespoon toasted pine nuts

Honey mustard (not keto due to honey)

  • ½ cup mayonnaise, Hellmann's
  • 2 tablespoons honey
  • 1.5 tablespoons Dijon mustard
  • ½ teaspoon apple cider vinegar
  • ¼ teaspoon salt
  • Pinch paprika


  • 2 baking trays
  • colander
  • measuring cup for smashing Brussel sprouts
  • small non-stick skillet
  • 2 mixing bowls - one for bacon one for honey mustard
  • 2 small cups for the hummus and honey mustard


Prepare the Brussel sprouts:

  • Preheat the oven to 400 degrees.
  • Grab a baking tray and spray it with cooking spray.
  • Rinse the Brussel sprouts in a colander under water.
  • Remove the stems using a knife.
  • Add the Brussel sprouts to a microwave save bowl.
  • Microwave for 4-5 minutes to soften.
  • Add the softened Brussel sprouts to the prepared baking tray.
  • Using the bottom of a metal measuring cup or drinking glass, gently press the Brussel sprouts until they are flat and well smashed.
  • Brush each smashed sprout with the garlic parmesan dipping oil.
  • Top each sprout with a healthy pinch of grated parmesan cheese.
  • Bake for 18 minutes or until the brussels are crispy and the cheese is lightly browned.
  • Broil for 30-60 seconds for an extra crispy top.

Prepare the honey mustard:

  • In a small bowl combine, mayonnaise, honey, apple cider vinegar, Dijon mustard, salt, and a pinch of paprika. Stir until smooth and creamy.
  • Add to a small serving cup. Set aside.

Prepare the chicken sausage links:

  • Grab a small non-stick skillet. Spray it with cooking spray.
  • Slice the chicken sausage links into coins.
  • Add the coins to the pan. Sear the chicken over medium heat. Sear until heated through.

Prepare the parmesan black pepper bacon twists:

  • Grab a separate baking tray.
  • Add 1 cup of grated parmesan to a small bowl.
  • Take one piece of bacon at a time and run it through the cheese. Make sure it is well coated on both sides.
  • Twist the parmesan bacon tightly as possible and line it on the baking tray.
  • Repeat for all the bacon slices.
  • Hit the bacon with a few turns of fresh cracked black pepper before placing the tray in the oven.
  • Bake for 10-12 minutes on one side.
  • Turn every 4 minutes after that until cooked to your liking.
  • My twists took about 20 minutes in total to cook.
  • Place the cooked twists on a paper towel to absorb and excess grease.
  • Sprinkle with a little more parmesan and black pepper.

Prepare the hummus:

  • Scoop about a ½ cup of plain hummus into a small bowl.
  • Drizzle with the garlic parmesan dipping oil.
  • Top with some toasted pine buts.

Assemble the snack board:

  • Add the crispy Brussel sprouts, twisted bacon, and chicken sausage coins to the platter.
  • Place the honey mustard and hummus in a two small cups. Arrange the dips near the proteins.
  • Serve and enjoy!


Serving: 1serving, Calories: 903kcal, Carbohydrates: 17g, Protein: 19g, Fat: 86g, Saturated Fat: 30g, Polyunsaturated Fat: 15g, Monounsaturated Fat: 34g, Trans Fat: 1g, Cholesterol: 104mg, Sodium: 1067mg, Potassium: 414mg, Fiber: 4g, Sugar: 7g, Vitamin A: 986IU, Vitamin C: 73mg, Calcium: 322mg, Iron: 2mg