Keto Super Bowl Recipes: Easy Low Carb, High Fat Appetizers for Rams, Patriots Watch Parties

Some people watch the Super Bowl for the game, others for the halftime show or commercials, but almost everyone looks forward to the food. Not everyone is on the same diet, though, and the popular keto diet has many people on very low-carb, high-fat regimens.

Many classic Super Bowl dishes are high on carbs, but for those on the keto diet, here are some recipes to satisfy game day cravings while sticking to the plan to help burn fat more efficiently.

This Keto Super Bowl Recipe Round Up has something for everyone regardless of whether you are a Patriots or Rams fan!

— Jamie Wilhelm (@Willieswife_jw) January 26, 2019

Bacon-wrapped little smokies


  • 24 little smokies
  • 6 slices of bacon
  • 3 tablespoons
  • barbecue sauce
  • parmesan cheese
  • spring onion

Directions, courtesy

Preheat the oven to 375 degrees Fahrenheit. Cut each bacon slice into four evenly sized pieces. Put a little smokie on a piece of bacon, roll until the bacon overlaps and stick a toothpick to hold in place. Repeat for all pieces. Put all 24 bacon-wrapped smokes on a cookie sheet covered with foil. Bake in oven for 25 minutes. Remove the smokies from the oven and use a brush to coat them well with barbecue sauce. Bake in one for another 10 to 12 minutes. Let cool slightly and top with parmesan cheese and chopped spring onion before serving.

Baked potato-style zucchini


  • 2 medium zucchini squash
  • 4 strips of no sugar added bacon, cooked, cooled and crumbled
  • 1/2 cup of shredded cheddar cheese
  • 1/4 cup of minced onion
  • 1/4 cup of sour cream
  • 2 ounces of cream cheese softened at room temperature
  • 2 tablespoons of butter, melted
  • 1 tablespoon of minced jalapeño pepper
  • Optional garnishes: Jalapeño pepper slices, bacon crumbles

Directions, courtesy

Preheat the oven to 350 degrees Fahrenheit. Wash and dry the zucchini, slice in half and then cut each half lengthwise. Scoop out most of the insides with a spoon. Chop the insides and place in a bowl. Put the zucchini "boats" on a baking dish. Combine the remaining filling ingredients with the zucchini insides and mash. Fill the 8 zucchini boats evenly with the mixture. Add garnishes if desired. Bake for 30 minutes until the zucchini boats are tender and the filling bubbles. Let cool for 5 minutes before serving.

Cauliflower mac and cheese


  • 1 large cauliflower head
  • 8 ounces of heavy cream
  • 4 ounces of shredded sharp cheddar cheese
  • 4 ounces of shredded fontina cheese
  • 2 ounces of cream cheese
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1 1/4 teaspoon of paprika

Directions, courtesy

Preheat the oven to 375 degrees Fahrenheit. Coat a baking dish with butter or non-stick spray. Slice the cauliflower into 1/2-inch or 1-inch pieces. Step the cauliflower for about 5 minutes or until barely tender, drain and dry with paper towels. Mix the heavy cream, cream cheese, cheeses, paprika, salt and pepper in a small pot. Heat under a medium fire until it is smooth and stir. Add the cauliflower to the mixture and stir. Pour everything onto the baking dish and bake for 25 to 30 minutes until the top layer is bubbly and golden brown. Cool before serving.

Portobello bun burger



  • 2 portobello mushrooms
  • 1/2 tablespoon of coconut oil
  • 1 clove of garlic
  • 1 tablespoon of oregano
  • 1 pinch of salt
  • 1 pinch of black pepper


  • 6 ounces of ground beef
  • 1 tablespoon of dijon mustard
  • 1 tablespoon of salt
  • 1 tablespoon of black pepper
  • 1/4 cup of cheddar cheese

Directions, courtesy

Preheat the griddle to high. Mix the coconut oil and spices in a bowl. Clean the gills of the portobello mushrooms and let them marinate. In another bowl, mix the ground beef, dijon mustard, salt, pepper and cheddar cheese and form it into a patty. Grill the portobello "buns" for 8 minutes. Grill the patty for 5 minutes on each side for medium rare. Place the patty between the portobello caps and add desired toppings.