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–+ servings
Image of low carb veggie dip shapped like a cat with red pepper ears, black olive eyes and tomato nose and assorted veggies.
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5 from 2 votes

Low Carb Cheese Ball Recipe

Looking for something to take along for Easter? Try this low carb veggie dip that will help you stick to your plan while enjoying the holiday!
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer
Cuisine: Gluten-Free, Keto, Low Carb
Keyword: low carb cheese ball, low carb veggie dip
Servings: 4 servings, approximately
Calories: 60kcal

Ingredients

  • 2 (8 oz.) packages cream cheese
  • 1 (8 oz.) package sour cream
  • 2 cups shredded mozzarella
  • 2 cups shredded cheddar
  • 1 medium bell pepper (green is lowest in carbs, but red is prettier)
  • 1 tbsp. onion powder
  • 1 tbsp. dried chives
  • 1 tbsp. dried parsley
  • 1 1/2 tsp. dried dill
  • 1 1/2 tsp. garlic powder
  • 1 tsp. ground black pepper
  • 1/2 tsp. sea salt
  • 2 tsp. erythritol OR 4 drops pure liquid stevia (optional)
  • 1/4 lb. bacon , cooked and broken into small bits
  • 1 medium bell pepper
  • a few sprigs fresh thyme for whiskers.
  • sliced olives for the eyes (end cuts are best)

Instructions

  • In a large mixing bowl, mash together the cream cheese, sour cream, 1 cup each of the cheeses, the spices and sweetener if using. Mix well. (An electric hand beater would come in handy here!)
  • Fold in the bacon.
  • Lay out a large piece of plastic wrap or parchment.
  • Put down the remaining cheeses (2 cups total) and spread out a bit over your surface.
  • Transfer the ball of dip on top of the cheese, and begin picking up the extra cheese and pressing it into the ball until it is covered all the way around with shredded cheese.
  • When done, you can easily pick up the ball without anything sticking to your hands.
  • Transfer the ball to your serving plate.
  • Cut the bell pepper into ears and a nose and sick them into the ball until they stay put.
  • Press in a few whiskers and finally the eyes.
  • Serve with veggies or low carb crackers.

Notes

Please note that the nutrition data below is provided as a courtesy. We try to be accurate with this information but feel free to make your own calculations. 
(May not be totally accurate. Data is for 1 tbsp. and based on a 4 cup yield.)

Nutrition

Serving: 1Tablespoon | Calories: 60kcal | Carbohydrates: 1g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 17mg | Sodium: 97mg | Potassium: 3mg | Fiber: 0g | Sugar: 0g