Go Back
+ servings
low carb lunch kits

Low Carb Lunch Kit

Author: Heidi Boortz
Servings : 1

Ingredients

Lunch Kit

  • 1 each egg hard boiled
  • 2 each dill pickle spears
  • 2 stalks celery
  • 1/4 cup cream cheese
  • 4 each mini bell peppers
  • 1 wheel Babybel cheese

Low Carb Pretzel

  • 1/3 cup almond flour
  • 1/8 tsp baking powder
  • 1 each egg divided
  • 1/2 cup mozzarella
  • 1 Tbsp cream cheese
  • 1 tsp kosher salt

Instructions

Lunch Kit

  • Arrange all ingredients in a portable container of your choice, if you need it to travel. A plate works great, too, if you're not needing it to be portable. See notes for our container suggestions.

Low Carb Pretzel

  • Beat 1 egg. Measure out 1 teaspoon of beaten egg and set aside (for egg wash). Set remaining beaten egg aside.
  • Add mozzarella and cream cheese to a microwave save bowl. Microwave on high 30 sec. Stir. If it doesn't combine or if it's still hard to stir, microwave another 15 seconds and stir. Repeat until well combined. Preheat oven to 425.
  • Add beaten egg, and all remaining ingredients except egg wash and salt to cheese mixture. Stir well. Remove from bowl and add to a clean work surface dusted with almond flour. Roll to a long rope, about 9 inches long. Shape rope into a pretzel shape. Place on parchment lined baking sheet. Brush with egg wash and sprinkle with topping. Bake at 425 for 12-14 minutes or until golden brown. Add pretzel to lunch kit.

Notes

We used these 32 oz divided containers for our lunch kits.
And we used these 2 oz lidded containers for the cream cheese.