Description
Creamy cheese meets salty green olives in this quick, no-cook keto snack. Perfect for meal prep, picnics, or a light Mother’s Day brunch plate.
Ingredients
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20 large green olives, pitted (Castelvetrano or Spanish Queen)
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2 oz cream cheese or goat cheese, softened
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1 tbsp fresh herbs, finely chopped (parsley, dill, or chives)
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Pinch of garlic powder (optional)
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Zest of ¼ lemon (optional)
Instructions
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Let the cheese sit at room temperature for 10–15 minutes.
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In a small bowl, mix the cheese, herbs, and any optional ingredients.
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Fill each olive using a small spoon, toothpick, or piping bag.
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Chill the stuffed olives in the fridge for 10–15 minutes.
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Serve cold as a snack or part of a keto-friendly picnic spread.
Notes
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These store well in the fridge for up to 4 days.
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Add hot sauce or chopped jalapeño for a spicy version.
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Try feta or blue cheese for bold variations.
Nutrition
- Serving Size: 5 olives
- Calories: 90 kcal
- Sugar: 0 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 15 mg
Keywords: keto cheese-stuffed olives, low carb snack, no-cook keto snack, stuffed olives, keto picnic snacks