This Thanksgiving Cheese Ball is the perfect low carb and keto friendly dish to share with your guests! With pecans and homemade dried cranberries.
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I recently re-made my low carb dried cranberries – they are SO good!
I just knew that they would be perfect for a festive cheese ball – together with some delicious toasted pecans. Let me know what you think!
How to Make a Keto Thanksgiving Cheese Ball
Toast the pecans by placing them in a non-stick skillet over a medium-high heat. Continue to cook – stirring frequently – for 5 minutes or until aromatic.
Remove from the heat and let cool.
In a bowl, combine the toasted pecans, low carb dried cranberries, and some chopped fresh chives. Set aside.
To a large bowl add room temperature cream cheese and shredded cheese (I used an Italian blend), and beat to combine as much as possible.
Add HALF the pecan mixture and stir into the cream cheese. Use your hands to form everything into a ball, then wrap it in plastic wrap.
Chill in the fridge for at least an hour. When ready to serve, press the remaining pecan mixture into the outside of the cheese ball.
Serve with celery, cucumber sticks, or (as shown here) flaxseed crackers and low carb pita chips.
This cheese ball is creamy, nutty, and tart all at the same time! And the colors look great! It's perfect as a centerpiece for your holiday table.
If you love this Thanksgiving cheeseball, be sure to check out my other Keto Thanksgiving Recipes, and these other tasty ideas:
Keto Thanksgiving Cheese Ball
This Thanksgiving Cheese Ball is the perfect low carb and keto friendly dish to share with your guests! With pecans and homemade dried cranberries.
Ingredients
- ¾ cup chopped pecans
- 1 cup low carb dried cranberries
- 2 tbs chopped fresh chives
- 8 oz cream cheese, room temperature
- 1 cup shredded cheese, eg Italian blend or cheddar
Instructions
- Toast the pecans by placing them in a non-stick skillet over a medium-high heat. Continue to cook - stirring frequently - for 5 minutes or until aromatic. Remove from the heat and let cool.
- In a bowl, combine the toasted pecans, low carb dried cranberries, and some chopped fresh chives. Set aside.
- To a large bowl add the cream cheese and shredded cheese, and beat to combine as much as possible.
- Add HALF the pecan mixture and stir into the cream cheese.
- Use your hands to form everything into a ball, then wrap it in plastic wrap. Chill in the fridge for at least an hour.
- When ready to serve, press the remaining pecan mixture into the outside of the cheese ball.
Notes
3.5g net carbs per serving
Nutrition Information
Yield 8 Serving Size Eighth of the cheese ballAmount Per Serving Calories 260Total Fat 25gSaturated Fat 9gCholesterol 43mgSodium 181mgCarbohydrates 6.9gNet Carbohydrates 3.5gFiber 3.4gProtein 6g