Keto Bacon Ranch Cheese Ball
This creamy, smoky keto bacon ranch cheese ball combines cream cheese, sour cream, freshly grated cheddar, bacon, and dry ranch seasoning, shaped in plastic wrap and rolled in crunchy pecans and parsley.
Equipment
- Large bowl
- Rubber or silicone spatula
- cutting board
- Plastic wrap
- Baking sheet or large platter
- Serving platter
Ingredients
- 6 strips bacon cooked and crumbled
- 16 ounces cream cheese room temperature
- 3 tbsp sour cream
- 3 tbsp ranch seasoning blend
- 1 tsp organic garlic powder
- 2 1/2 cups freshly grated cheddar cheese *See Notes
- 1/3 cup fresh chives chopped (can sub green onions)
- 1 cup pecans or walnuts, finely chopped
- 1/4 cup flat-leaf parsley chopped
Instructions
- Work the cream cheese, sour cream, ranch seasoning, garlic powder, cheddar, bacon, and chives together in a large bowl using a rubber or silicone spatula. Stop when the filling looks evenly blended, with no visible pockets of seasoning or plain cream cheese.
- Lay plastic wrap across a cutting board and scrape the filling onto its center. Leave enough wrap around the edges to enclose the mound.
- Gather the wrap around the cheese and tighten it while rounding the filling into a compact sphere. The wrapped ball should look cohesive rather than loose or flattened.
- Chill the wrapped ball in the refrigerator for at least 30 minutes. It should become firmer as the seasonings mingle.
- Scatter the finely chopped pecans or walnuts and parsley together across a baking sheet or large platter. An even layer makes it easier to cover the entire surface.
- Peel away the wrap and turn the cheese ball through the coating, pressing loose pieces gently against any uncovered areas. The nuts and herbs should cling without deep dents in the cheese.
- Lift the coated ball onto a serving platter. Its rounded shape should remain intact during the move.
Notes
Ingredient tip: Grate cheddar directly from a block rather than using pre-shredded cheese, which can feel drier and powdery from anti-caking coatings. Also make sure the cream cheese yields easily to gentle spatula pressure before mixing so the filling blends smoothly without lumps. Coating tip: Chop the nuts finely and chill the wrapped cheese ball for at least 30 minutes until firm before rolling so it holds its rounded shape and the coating sticks evenly. Make-ahead tip: If preparing ahead, keep the shaped cheese ball tightly wrapped in plastic wrap and foil in the refrigerator without the coating, then roll it in the nuts and parsley shortly before serving so the nuts stay crunchy. Nut-free option: Omit the pecans and walnuts and coat the outside with crispy bacon crumbles, parsley, and chives instead. Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.