The perfect keto snack has to be Salmon And Cream Cheese Bites PLUS they are a genius idea for parties, picnics and healthy school lunch boxes.
They’re the classic combination of dill, salmon, eggs and cream cheese. High-quality protein, healthy fats, essential fatty acids and virtually zero carbs.
Low-Carb Lunch Boxes
If you love to plan your meals ahead of time, (because we’re all busy), making these salmon and cream cheese mini muffins ahead of time can be a huge lunchtime sanity saver.
Kids and adults both adore these mini quiches.
If you want to see more healthy lunch box ideas, CLICK HERE.
Salmon and Cream Cheese Bites
They are grain free, wheat free, gluten free and low carb. Make a huge batch and freeze them for lunches, snacks or for all your shared platters over the bbq season.
Who said keto is boring? Try the perfect keto snack - salmon and cream cheese bites. GENIUS for parties, school lunches or snacks.The recipe is so versatile because you can bake them as
- Salmon and cream cheese bites OR as
- One large quiche.
The recipe makes 36 bite-sized muffins which look beautiful placed on a platter to share. My children love them for school lunches and afternoon snacks.
LOW-CARB STARTER PACK: Need help and inspiration how to start low-carb? Get all the resources you’ll need – CLICK HERE
Salmon and Cream Cheese Bites
Ingredients
- 6 eggs - medium
- 250 ml cream
- 1/2 tsp salt
- 50 g shredded/grated cheese
- 1 tsp dried dill
- 50 g cream cheese diced
- 50 g fresh or smoked salmon slices chopped/sliced
Instructions
- Whisk the eggs, cream and salt in a large pouring jug.
- Fold in the shredded/grated cheese, dill and diced cream cheese.
- Pour into greased mini-muffin trays or silicon moulds.
- Place a few salmon pieces into each of the mini-muffin tray. This makes sure each mini muffin (salmon and cream cheese quiche) has 1 or 2 pieces of salmon.
- Bake at 180C/350F for 10-15 minutes.
- Wait until cold before removing.
Rosalie Dieteman says
Loved this recipe! Made 6 single-serve quiches for breakfasts in a jumbo muffin pan. Froze 3 or 4 of them; they were gone in a week!
Denise says
Made these last night. Great for a light dinner and even better the next day cold for a late lunch! I dropped the salmon and cream cheese in after the egg mixture was poured into the muffin tins. Would be a great picnic lunch to take when hiking. Quick and easy.
Pam says
What would you consider is the serving size on this recipe?
Brenda says
One mini muffins. Nutritional info at end of recipe.
chelsea says
I did 20 minutes on 350 degrees fahrenheit in regular sized muffin tins and it took 20 minutes to cook.
Julie says
I’d like to try these, Libby, but I usually avoid anything mini (too much work). Could this be made and baked in an 8×8 or larger pan? If so, could you recommend a temperature and baking time, please? Thanks so much!
Libby www.ditchthecarbs.com says
Yes you can bake this as a whole recipe. I would line the baking dish then bake at 180C/350F for 15-20 minutes depending on your oven.
Patty says
Hi Libby, I made these today and I forgot the milk. I used drained canned salmon. They were absolutely perfect. I added chopped parsley as well. Thanks for the great recipe.
Vikki shaw says
I will definately try them but with bacon as i dont like fish
Patti says
Has anyone done this in a pan and cut into small bites? I wonder how long to bake.
Lynne says
What could you substitute for the full fat milk? I rarely but milk, but I always have heavy whipping cream in the house?
Libby www.ditchthecarbs.com says
You could use full fat cream if you like, I just choose full fat milk as it makes the recipe light and is cheaper. Cream would be incredible in this recipe though. Go for it.
Debbie Tegtmeier says
I am unfamiliar with some of the measurements used in this recipe. Can someone please help with conversion of ml and grams to ounces for me (and at least one other person on the comments)? I think I can figure out the temp of the oven, though. Thank you! I REALLY want to make these to have for breakfast!!
Libby www.ditchthecarbs.com says
Take a look at my conversion page. This is an older recipe when i just started out, all my recent ones I use both metric and imperial so everyone can use them easily. 180C=350F
Kay says
I don’t eat fish, is there a suitable substitute I could use. They look delicious
Libby www.ditchthecarbs.com says
This is such an adaptable recipe, you could use anything such as bacon, pepperoni, cooked roast meat, cooked sausages etc …
Claire says
These look amazing and I look forward to making and eating them! What’s the best way to freeze them i.e. If in a tub or freezer bag will they thaw as a lump or will they return to their individual disc state? How long do you think they can be frozen for e.g. One month? Thank you.
Libby www.ditchthecarbs.com says
I would place them in an airtight container and separate each layer with a layer of baking paper/parchment so they don’t stick together. I would freeze them for a month or 6 weeks. You don’t want them drying out or getting ‘freezer burn’. The airtight container also helps prevent this.
Mitzy says
Please translate measurements and oven temperature.
Melissa says
Made them with feta cheese crumbles tonight and a homemade tartar sauce for dipping. Delicious!!!
Chris says
How much feta cheese did you use? This is right up my ally!!!
heidi says
I only got 24 out of my mixture so now baking for 20 – 25 minutes. Also found it difficult to get an even spread of cheese and salmon in each.
Libby www.ditchthecarbs.com says
Maybe the eggs you used were smaller or your mini muffin cases are larger? My trick I use now to get the smoked salmon and cream cheese evenly spaced is to pour the egg mixture in and reserve the salmon and cream cheese and add to each individual mini muffin. This ensures they all get a fair share rather than just a lump in a few and none in others. Maybe I’ll add this to the recipe notes.
Fluffy says
I followed the recipe to a T, made it in a quiche silicon mold and it came out perfect. The texture is airy and it’s very flavourful, even with only 50g of smoked salmon. Thank you Libby 🙂
Silke says
So this truly is a cold appetizer? That would work great to make ahead of party with limited oven space.
Libby www.ditchthecarbs.com says
You can serve these cold as I do in lunch boxes or as a christmas platter when I go to a shared gathering. They are also nice warm. And yes, a great ‘plan ahead’ appetiser.
Karen says
These look amazing going to try out this weekend – Love how low carb they are!
helene says
how much canned salmon n do u think would work? cant afford smoked lol
Libby www.ditchthecarbs.com says
The same amount of canned salmon would be fine. I used fresh salmon and that works too. Smoked salmon can be pretty pricey.
Amy says
I assume you precooked the fresh salmon before using it for this recipe?
Libby www.ditchthecarbs.com says
No I just cut it into tiny pieces and it cooked brilliantly. I cut out every step possible to make recipes easy as I can.
Marie says
Smoked salmon is already cooked
Libby www.ditchthecarbs.com says
Smoked salmon can be smoked cold or hot, so it may or may be not cooked, generally it is said to be cured. The recipe also allows for fresh salmon to be added raw which cooks as the salmon and cream cheese bites cook.
ciors says
Made these for work also…I am allergic to eggs, but honestly when they came out of the oven they smelt so good I actually wanted to try one! Work colleagues said they were scrumptious!
Kate says
I’d like to try them but I don’t know what kind of cheese to use other than cream cheese. What do you suggest? They look easy and tasty.
Libby www.ditchthecarbs.com says
The recipe calls for cream cheese and grated cheese. The grated cheese can be anything for example: mild, edam, colby or tasty, your choice on how strong you like it. I wouldn’t go for anything too strong otherwise you will overpower the smoked salmon.
mara smith says
This looks delicious. I’m also going to try it. Thanks so much for the recipe!!!
Jeannette van Vledder says
Thanks, going to try it.