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Keto Cream Cheese Stuffed Celery Boats - A Crisp, Creamy Low-Carb Snack

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 8–10 large celery stalks, trimmed and cut into 3–4 inch pieces
  • 8 oz (225 g) cream cheese, softened
  • 2 tbsp sour cream or Greek yogurt (full-fat for keto)
  • 1 tbsp fresh lemon juice
  • 1 garlic clove, finely minced (or 1/4 tsp garlic powder)
  • 2 tbsp chopped fresh chives or green onions
  • 2 tbsp chopped fresh dill or parsley
  • 1/4 tsp onion powder
  • 1/4 tsp smoked paprika (optional)
  • Salt and black pepper, to taste
  • 2–3 tbsp chopped walnuts or pecans (optional, for crunch)
  • 2 tbsp everything bagel seasoning (optional, for topping)
  • 2–3 slices crispy bacon, finely crumbled (optional)

Method
 

  1. Prep the celery: Rinse and dry the stalks. Trim the ends and cut into sturdy, bite-friendly lengths. Use a vegetable peeler to remove any tough, stringy fibers if needed.
  2. Soften the cream cheese: Let it sit at room temperature for 10–15 minutes so it blends smoothly. If short on time, microwave for 10–15 seconds.
  3. Make the filling: In a bowl, combine cream cheese, sour cream (or yogurt), lemon juice, garlic, chives, dill, onion powder, smoked paprika, salt, and pepper. Mix until creamy and spreadable. Adjust seasoning to taste.
  4. Add crunch (optional): Fold in chopped nuts or bacon for texture and flavor.
  5. Fill the boats: Spoon or pipe the mixture into the celery grooves, smoothing the top with a small spatula or knife.
  6. Finish with toppings: Sprinkle everything bagel seasoning, extra herbs, or a dusting of paprika over the filled celery.
  7. Chill briefly (optional): Refrigerate for 10–20 minutes to firm up the filling, especially if serving as an appetizer.
  8. Serve: Arrange on a platter and enjoy immediately, or store for later.