Pinchos are small finger foods that are usually served at bars. It is popular in the Basque region of Spain. Carlene Thomas created this keto version of pinchos, which features a creamy cheese ball rolled in a yummy coating of bacon, chives and nuts.
INGREDIENTS
1 tablespoon of full-fat mayonnaise
1 cup of shredded cheddar cheese or Colby jack
1 oz Hidden Valley Ranch seasoning mix
1/2 cup of finely chopped pecans
2 tablespoon of full-fat sour cream
3 tablespoon of minced chives
4 slices of finely chopped cooked bacon
8 oz full-fat cream cheese
HOW TO MAKE CRUNCHY KETO PINCHOS
1. In a stand mixer bowl, mix cream cheese, sour cream, mayonnaise, shredded cheese, and ranch seasoning.
2. Mix the ingredients, using the paddle attachment, until they are fully incorporated. Scrape the bowl edges occasionally with a rubber spatula.
3. Move the mixture to a small bowl put it in the refrigerator to chill for 1 hour.
4. In another small bowl, mix the bacon, chives and pecans.
5. Line your baking sheets with parchment paper. When the cheese mixture is chilled, take out small portions of cheese balls using a small scoop or two small scoops and place it on the baking sheets.
6. Roll each ball in the toppings until they are coated on all sides.
7. Place the balls on a plate and refrigerate it for at least 30 minutes before serving.
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