Pumpkin Cheese Ball – Low Carb Yum

Get ready to impress your guests with this fun and festive keto pumpkin cheese ball! Packed with spicy jalapeno, smoky bacon, and creamy cheeses, it’s the perfect fall appetizer that looks just like a pumpkin but tastes like cheesy bliss.

An easy but delicious fall appetizer

I LOVE fall… and all the parties that come with it. One of my favorite things about parties is all the delicious finger foods.

With so many gatherings and events happening during fall, it can be a bit overwhelming to think of new and creative dishes to bring—especially low-carb ones!

That’s where this pumpkin cheese ball comes in.

The Perfect Blend of Flavors

This cheese ball has the perfect blend of spicy jalapeno, smoky bacon, tangy green onions, and creamy cheeses. It’s packed with flavor and sure to be a hit at any party.

The bell pepper stem adds the perfect finishing touch, making it look just like a real pumpkin.

Plus, it’s not only delicious (and pretty) but also keto-friendly. So you can enjoy all the cheesy goodness without worrying about your carb intake.

Tip: Don’t worry if you’re not an expert in shaping cheese balls – we’ve got you covered with our easy-to-follow instructions.

Is this a pumpkin-FLAVORED cheese ball?

Nope! This cheese ball is shaped and decorated like a pumpkin, making it the perfect festive appetizer for any fall or Halloween gathering. And don’t worry, even though it may look elaborate, this recipe is actually very simple to make.

Making a pumpkin cheese ball at home

To make this pumpkin-shaped cheese ball at home, you will need a few key ingredients…

• Cream cheese: This is the base of our cheese ball and helps give it a smooth, creamy texture.
• Shredded cheddar cheese: Use sharp cheddar for the most flavor.
• Shredded mozzarella cheese: Adds even more creaminess to the mixture.
• Jalapeno: Finely diced for a little kick. Remove seeds for less heat.
• Bacon: Cooked and crumbled for smoky flavor and crunch.
• Green onions: For a tangy and fresh taste.

Note: Full recipe is at the bottom. Just hit the ” JUMP TO RECIPE” button right below.

How to give your cheese ball a pumpkin shape

Shaping the cheese ball into a pumpkin may seem intimidating, but it’s actually quite simple. I’ve broken down the steps for you below:

1. After mixing all your ingredients together, form the mixture into a ball.
2. Place two pieces of plastic wrap criss-crossed on your counter.
3. Sprinkle shredded cheddar cheese in the center and place the cheeseball on top.
4. Press the remaining cheddar cheese onto the top and sides of the cheeseball until coated.

1. Wrap tightly with plastic wrap and secure grooves by stretching rubber bands over the wrapped ball (or use twine or yarn if needed).
2. Chill in refrigerator for 1-2 hours until firm.
3. Remove rubber bands and plastic wrap to reveal your pumpkin-shaped cheese ball.
4. Add a bell pepper stem on top, and you’re all done!

My best cheese ball tips

To make the best pumpkin cheese ball ever, here are a few tips to keep in mind:

• Use softened cream cheese: This will make it easier to mix and shape the cheese ball. Leave it at room temperature for about 30 minutes before using.
• Not a fan of spice? Remove the seeds from the jalapeno before dicing.
• Chill the cheeseball before serving: This will help it hold its shape and make it easier to handle while adding the bell pepper stem on top.
• Get creative with your toppings: You can use different types of shredded cheeses or add in other ingredients like diced ham or chopped nuts for added texture and flavor.

What should I serve with my pumpkin cheese ball recipe?

This pumpkin cheese ball is great served with a variety of keto-friendly options, such as:

• Keto crackers
• Bell pepper slices
• Cucumbers
• Celery sticks
• Carrots

Or you can serve it with any of your favorite low-carb snacks or dippers.

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Recipe

Pumpkin Cheese Ball

Make this pumpkin shaped cheese ball for your next Halloween or fall party! It’s made with a few different cheeses, bacon, and jalapeno. It’s abosutely delicious!

Prep Time:10 minutes mins

Resting Time:2 hours hrs

Course: Appetizer, Dip, Snack

Cuisine: American

Diet: Gluten Free

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Instructions

• In a large bowl, mix together the softened cream cheese, 1 cup shredded cheddar, mozzarella, diced jalapeno, crumbled bacon, green onions, garlic powder, onion powder, paprika, salt, and pepper until well combined.

• Form the cheese mixture into a ball.

• Lay two pieces of plastic wrap flat on the counter criss cross. Make sure they are long enough to cover the cheese ball.

• Sprinkle 2-3 Tbsp. shredded cheddar cheese in the center of the plastic wrap, then place the cheeseball on top. This is the coat at the bottom of the cheeseball.

• Press the remaining cheddar cheese into the top and sides of the cheeseball until it sticks. Continue until the cheese ball is covered in the cheddar cheese.

• Fold the plastic wrap over the cheeseball and tightly wrap it. Stretch the rubber bands over the wrapped cheese ball to form grooves in the ball to look like a pumpkin. Make sure the rubber bands sit tight and are spaced out.

• Place the cheeseball in the refrigerator for 1-2 hours until firm. Once chilled, remove the rubber bands and unwrap your pumpkin shaped cheese ball.

• Place the cheeseball on a serving board or plate.

• Insert the bell pepper stem on top of the cheeseball as the “pumpkin stem”.

Notes

• Serving Size: 1 serving = ¼ cup. 
• If your cheeseball mixture is firm enough, you may be able to roll the ball in the shredded cheese to coat. This will depend on the temperature in your house. 
• You can use twine or yarn instead of rubber bands if needed to make the pumpkin grooves.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Calories: 153 | Carbohydrates: 2g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 40mg | Sodium: 239mg | Potassium: 61mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 474IU | Vitamin C: 1mg | Calcium: 143mg | Iron: 0.1mg

Additional Info

Net Carbs:
1.8
g

|

% Carbs:
4.9
%

|

% Protein:
16.2
%

|

% Fat:
78.9
%

|

SmartPoints:
6

Values

Array
(
    [calories] => 153
    [carbohydrates] => 2
    [protein] => 6
    [fat] => 13
    [saturated_fat] => 7
    [polyunsaturated_fat] => 1
    [monounsaturated_fat] => 3
    [trans_fat] => 0.004
    [cholesterol] => 40
    [sodium] => 239
    [potassium] => 61
    [fiber] => 0.2
    [sugar] => 1
    [vitamin_a] => 474
    [vitamin_c] => 1
    [calcium] => 143
    [iron] => 0.1
)

Notes on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Copyright

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