My favorite easy and low calories Snacks (sweet or salty)

Cheese and tomato toast – 93kcal 

  • 1 wasa
  • 15gr grated 30%-less-fat mature cheese
  • 40 gr tomato
  • an optional sprinkling of chopped spring onion

Smoked Salmon with Cream Cheese

  • 48gr smoked salmon, cut into 4 even strips
  • 20gr reduced-fat soft cheese (5gr per parcel)
  • a squeeze of lemon juice
  • optional sprinkling of fresh dill

Homemade Popcorn

  • 20gr popping corn
  • 3gr (1tsp) of vegetable oil
  • optional sprinkling of chilli powder and worcester sauce

 Red bell Pepper with Guacamole

  • 1 large red bell pepper
  • 85gr of guacamole

Cottage cheese and fruit

  • 5 small celery sticks
  • 30gr of cream cheese

Homemade Kale chips


  • 1 cup (20 gr) of bite-sized kale leaves
  • 1 tablespoon (15 ml) of olive oil
  • 1/4 teaspoons (1.5 gr) ofsalt


Mix all ingredients in a bowl. Place kale pieces on a parchment-lined baking sheet and bake at 350°F (175°C) for 10–15 minutes, until crispy and starting to slightly brown. Watch them closely, as they can easily burn.

Cucumber slices with hummus

  • 1cucumber
  • 50gr hummus

Cherry tomatoes with mozzarella

  • 5-6 tomatoes
  • 60gr mozzarella
  • 1tspn pesto

Olives with feta cheese

  • 30 gr low fat feta
  • 4-5 olives

 Apple and peanut butter

  • 50gr sliced apple: 26kcal (109kJ)
  • 12gr (1tsp) peanut butter: 70kcal (294kJ)
  • optional sprinkling of cinnamon

Low fat Fudge Cake

Ingredients for 2:

  • 1.3 cup butter can substitute for dairy free butter
  • 0.8 cup chocolate chips
  • 0.8 cup almont flour
  • 0.4 cup cocoa powder
  • 0.8 teaspoon baking powder
  • 1/3 cup granulated sweetener of choice
  • 5 large egg


  • Preheat the oven to 180C/350F. Line a 20x20cm pan with parchment paper and set aside.
  • In a mixing bowl, combine all your dry ingredients and mix well.
  • Combine butter with half the chocolate and melt on medium heat until warm and melted. Whisk together until glossy and combined.
  • In a separate large bowl, add your eggs and using a mixer, beat the eggs until slightly frothy and the whites and yolks and combined.
  • Slowly add the chocolate and butter mixture to the eggs and continue mixing.
  • Add the dry ingredients slowly, and continue mixing until you are left with a thick, glossy brownie batter. Add the remaining chocolate chips.
  • Transfer your brownie batter into a 20x20cm pan covered with parchment paper. Bake the brownies for 14-18 minutes.
  • Remove from the oven and allow the brownies to cool in the pan for 20 minutes, before carefully transferring to a wire rack to cool completely.

Would you like to receive my newest recipes and articles directly to your email? Subscribe to my Newsletter!

By subscribing to my newsletter you agree to my Terms of Use and Privacy Policy.

Make a fresh start

Get in Touch with me

I will be more than glad to discuss every detail with you! Fill in your details in the form and I will contact you as soon as possible! Alternatively, call me at +30 6943062932 (07:00 – 19:00 *UTC+2 ) or simply send me a message on whats app or viber.