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How fun is this carrot shaped low-carb Easter cheese ball? I love how festive it is and it’s a breeze to make!
I’m a sucker for a good cheese ball, it’s one of those things that I look forward to at every holiday party but I typically never make them just for the heck of it. That may have to change!
This cheese ball is packed with crispy bacon, bell peppers, green onion, and cheddar cheese. Yum! The cheddar makes it perfectly orange, no weird food dyes needed! Serve this up with your favorite keto crackers or sliced fresh veggies.
Hands-on Overall
Serving size about 1/4 cup/ 55 g/ 2 oz
Nutritional values (per about 1/4 cup/ 55 g/ 2 oz)
Net carbs1.7 grams
Protein6.5 grams
Fat13 grams
Calories136 kcal
Calories from carbs 4%, protein 17%, fat 79%
Total carbs1.9 gramsFiber0.2 gramsSugars1.2 gramsSaturated fat8.1 gramsSodium324 mg(14% RDA)Magnesium7 mg(2% RDA)Potassium68 mg(3% EMR)
Ingredients (makes 16 servings)
- 2 packages cream cheese, softened (450 g/ 16 oz)
- 4 slices cooked crisped up bacon, crumbled (120 g/ 4.2 oz)
- 1/2 tsp garlic salt or 1/4 tsp garlic powder + 1/4 tsp sea salt
- 1/2 cup minced green bell pepper (75 g/ 2.6 oz)
- 1/2 cup minced green onions (50 g/ 1.8 oz)
- 2 cups shredded cheddar cheese, divided (226 g/ 8 oz)
- 1 large bunch of parsley (for garnish)
Instructions
- In a large bowl combine the cream cheese, bacon, garlic salt, bell pepper, and green onion. Mix well.
- Place a piece of plastic wrap down then place the cheese mixture in the middle, use your hands to shape the cheese into the shape of a carrot then wrap tightly with the plastic wrap. Refrigerate at least one hour.
- Once chilled, remove the plastic wrap and coat the outside with the grated cheddar.
- Place the parsley on the top to mimic carrot tops.
- Serve with your favorite keto crackers. Store leftovers in a covered container in the refrigerator for up to one week.
Ingredients
- 2 packages cream cheese, softened (450 g/ 16 oz)
- 4 slices cooked crisped up bacon, crumbled (120 g/ 4.2 oz)
- 1/2 tsp garlic salt or 1/4 tsp garlic powder + 1/4 tsp sea salt
- 1/2 cup minced green bell pepper (75 g/ 2.6 oz)
- 1/2 cup minced green onions (50 g/ 1.8 oz)
- 2 cups shredded cheddar cheese, divided (226 g/ 8 oz)
- 1 large bunch of parsley (for garnish)
Instructions
- In a large bowl combine the cream cheese, bacon, garlic salt, bell pepper, and green onion. Mix well.
- Place a piece of plastic wrap down then place the cheese mixture in the middle, use your hands to shape the cheese into the shape of a carrot then wrap tightly with the plastic wrap. Refrigerate at least one hour.
- Once chilled, remove the plastic wrap and coat the outside with the grated cheddar.
- Place the parsley on the top to mimic carrot tops.
- Serve with your favorite keto crackers. Store leftovers in a covered container in the refrigerator for up to one week.
Nutrition (per serving, about 1/4 cup/ 55 g/ 2 oz)
Calories136kcal
Net Carbs1.7g
Carbohydrates1.9g
Protein6.5g
Fat13g
Saturated Fat8.1g
Fiber0.2g
Sugar1.2g
Sodium324mg
Magnesium7mg
Potassium68mg
Detailed nutritional breakdown (per about 1/4 cup/ 55 g/ 2 oz)
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