3 Delicious Game Day Snacks

February 7, 2024

By Sarah Gray

For this year’s Super Bowl the San Francisco 49ers are up against Taylor Swift. *Ahem* We mean, the Kansas City Chiefs. Whether you’re there to root for your favorite team, to watch Usher’s soon-to-be epic performance, or you’re just there for the commercials—there’s one thing we all have in common. We’re bound to get hungry at our chosen game day party. If you’re hosting or attending, here are three protein-packed (and delicious!) Super Bowl snacks to bring or serve to keep everyone happy.


These low-carb mini pizzas take minutes to make. Don’t worry if you don’t have pepperoni—any piquant salami or even spicy chorizo works well. These store well in the freezer as leftovers—but we doubt you’ll have any left once you set them out for game day.


  • 1½cups (200g) shredded mozzarella 
  • 1 cup (100g) grated cheddar cheese 
  • ¼ cup (60g) ready-made Italian tomato pasta sauce 
  • 12 slices pepperoni 
  • Basil sprigs or arugula


  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. 
  2. Mix the mozzarella and cheddar together in a bowl. Place 12 small heaps on the baking sheet and flatten them out, leaving a little space in between them.
  3. Bake in the oven for 8 to 10 minutes, or until the cheese has melted and is golden brown and crisp around the edges. Remove from the oven and set aside for a few minutes until firm. You can also store these cheesy bases in an airtight container in the fridge for up to 2 days, then crisp them up under a hot broiler before adding the toppings.
  4. Meanwhile, heat the tomato sauce in a pan. Place a teaspoon of sauce on each cheesy base and top with a slice of pepperoni.
  5. Serve immediately, garnished with fresh basil sprigs or arugula.


These meatballs make tasty snacks, but also serve as a main course with tomato sauce and gluten-free pasta. They’re so versatile—try them drizzled with hot sauce, with a tzatziki dip or mixed with zucchini ribbons. Low in carbs and a great source of protein, ground beef also has the keto seal of approval.


  • 1 lb 2 oz (500g) ground beef (30% fat) 
  • 2 garlic cloves
  • Pinch dried oregano
  • 3 tbsp grated Parmesan cheese 
  • 4 oz (120g) mozzarella, cut into 12 cubes 
  • 3 tbsp olive oil 
  • Salt and freshly ground black pepper


  1. Stir the beef, garlic, oregano, Parmesan, and some salt and pepper in a bowl until well combined. Cover and chill in the fridge for at least 30 minutes to firm up.
  2. Using your hands, take small amounts of the mixture and form into 12 meatballs, molding each one around a mozzarella cube.
  3. Heat the oil in a large skillet set over a medium heat. Fry the meatballs, turning them occasionally, for about 6 to 8 minutes, or until golden brown all over and cooked right through. 
  4. Serve the meatballs hot or cold. Store in an airtight container in the fridge for up to 3 days. They also freeze well.


Not only will these be popular at your Super Bowl watch party, but these yummy sausage bites are also great for breakfast or brunch or as a low-carb snack at any time of the day. They’re best eaten piping hot, but they are good cold too. Buy a pack of good-quality ground pork or sausage without any fillers or additives. Look for the organic sort, which is preservative-and additive-free.


  • Butter, for greasing
  • 1 lb (450g) ground pork or sausage 
  • 1 cup (225g) full-fat cream cheese, softened
  • Few sprigs sage, finely chopped
  • Pinch red pepper flakes
  • 1 large egg, beaten 
  • 1 cup (100g) grated cheddar cheese 
  • 1 cup (100g) grated Parmesan cheese 
  • 1 cup (100g) almond flour 
  • 1 tsp baking soda
  • Salt and freshly ground pepper


  1. Preheat the oven to 375°F (190°C). Line a baking sheet with aluminum foil and grease generously with butter.
  2. Mix the pork or sausage and cream cheese in a large mixing bowl. Add the sage, red pepper flakes, egg, grated cheeses, almond flour, and baking soda. Season lightly with salt and pepper and stir until everything is well combined.
  3. Take spoonfuls of the mixture and, using your hands, mold them into approximately 1-inch (2.5cm) balls. Place them on the lined baking sheet.
  4. Bake in the oven for 15 to 20 minutes, turning them halfway through, until appetizingly golden brown and cooked inside. 
  5. Store in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.

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