Dill Pickle Ranch Keto Cheese Bites
These bite-sized, low-carb snacks combine sharp cheddar, punchy pickle juice, and ranch seasoning for an addictive appetizer that's perfect for game day or potlucks.
Ingredients
Main Ingredients
- 1 cup shredded cheddar cheese Sharp cheddar gives more flavor
- 1/2 cup cream cheese, softened Soften to room temperature for easier mixing
- 1/4 cup dill pickle juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 cup dill pickles, finely chopped Use crunchy spears or sandwich slices
- 1/4 cup ranch seasoning mix Homemade ranch seasoning can be made if necessary
- 1/4 cup almond flour Optional for texture and binding; substitute with crushed pork rinds if nut-free
- 1 tablespoon fresh dill, chopped Optional for brightness
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat the shredded cheddar and softened cream cheese together until well combined and spreadable.
- Stir in the dill pickle juice, garlic powder, onion powder, and black pepper until evenly mixed.
- Taste and adjust seasonings if needed.
- Fold in the finely chopped dill pickles, ranch seasoning mix, and almond flour (if using). Mix until uniformly distributed.
- Use a tablespoon (or a small cookie scoop) to portion the mixture into small balls and place them on the prepared sheet with a little space between each.
Baking
- Bake for 15–20 minutes, or until the edges are golden brown and the bites feel slightly firm when touched.
- Rotate the pan halfway if your oven has hot spots.
- Let the bites cool on the baking sheet for a few minutes, then move to a wire rack to cool completely.
Notes
Store cooled bites in an airtight container for up to 4 days. Freeze on a tray until solid, then transfer to a sealed bag for up to 2 months. Reheat in a 350°F oven for 6–8 minutes to regain crisp edges.