Jalapeno Popper Cheese Ball Recipe
Savor the flavors of the holiday season without straying from your Low Carb Keto diet with this Jalapeño Popper Cheese Ball. A delicious appetizer that will delight all your guests.
Print
Pin
Ingredients
Cheese Ball
- 16 ounces cream cheese softened
- 4 tablespoons sour cream
- 1/2 teaspoon garlic powder
- 2 large jalapeños seeds and stems removed, finely chopped
- 1 cup shredded sharp cheddar cheese
- 3 strips cooked bacon chopped
- Salt and pepper to taste**
Coating
- 2 strips cooked bacon finely chopped
- 1 jalapeño seeds and stems removed, finely chopped
- 1/2 cup shredded cheddar cheese
- 2 green onions thinly sliced
- 1/3 cup pecans finely chopped
Instructions
- In a mixing bowl, beat the softened cream cheese and sour cream with a hand mixer until the mixture becomes smooth and fluffy. Incorporate the garlic powder, chopped jalapeños, shredded cheddar cheese, bacon, salt, and pepper. Stir until all ingredients are evenly combined.
- Place two long sheets of plastic wrap on a flat surface in a cross ('X') shape. Spoon the cheese mixture into the center. Gather the edges of the plastic wrap and twist them together tightly to shape the mixture into a ball. Refrigerate for at least 1 hour until firm.
- Prepare the coating by spreading the chopped bacon, jalapeño, shredded cheddar, green onions, and pecans evenly on a flat surface. Unwrap the chilled cheese ball and roll it over the coating mixture, pressing gently to ensure the toppings adhere evenly.
- Place the coated cheese ball on a serving platter. Pair with low-carb dippers like celery, bell peppers, or pork rinds for a delightful snack.
Notes
For a milder flavor, use only one jalapeño.
Use caution when adding salt, as the cheeses and bacon provide ample seasoning.