This keto cheddar ranch cheese ball is creamy, packed with flavor, and perfect for low-carb snack plates, lunches, or even dinner. It’s quick to make, no baking needed, and comes with a crisp side salad that keeps it fresh and balanced. Great for keto diets, healthy lunch recipes, and easy dinner ideas when you want real food fast.
16 oz cream cheese (softened)
2 cups shredded sharp cheddar
1 packet ranch seasoning (or 3 tbsp homemade)
1/2 cup chopped green onions
1/2 cup cooked bacon, chopped
1/4 tsp garlic powder
1/4 tsp onion powder
Black pepper to taste
1/4 cup bacon bits
1/4 cup chopped nuts (optional)
2 tbsp chopped parsley
2 cups chopped romaine or butter lettuce
1/2 cucumber, sliced
1/2 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
1/4 cup shredded cheddar
Olives (optional)
3 tbsp sour cream
2 tbsp mayo
1 tbsp olive oil
1 tsp apple cider vinegar or lemon juice
1/2 tsp dried dill or herbs
Salt and pepper to taste
Make Cheese Ball:
In a bowl, mix cream cheese until smooth. Add shredded cheddar, ranch seasoning, green onions, bacon, garlic powder, onion powder, and black pepper. Mix well.
Form It:
Scoop onto plastic wrap and form into a ball. Wrap tightly and chill in the fridge for at least 1 hour.
Roll It:
Unwrap and roll the cheese ball in bacon bits, nuts, and parsley until coated. Chill again or serve right away.
Make Salad:
Toss lettuce, cucumber, tomatoes, onion, cheddar, and olives in a large bowl.
Mix Dressing:
Stir or shake all dressing ingredients together. Taste and adjust seasoning.
Serve:
Plate cheese ball with salad and optional veggie dippers like cucumbers or peppers.
Use full-fat cream cheese and mayo for true keto.
Make the cheese ball a day ahead for more flavor.
Store leftovers in the fridge for up to 3 days.
Add jalapeños or smoked paprika for a spicy version.