Keto Pimento Cheese Squares
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Keto Pimento Cheese Squares is a delicious low-carb snack or appetizer that doesn’t compromise on taste. They’re bursting with cheesy goodness and a hint of spice, definitely a treat for your taste buds!
Keto Pimento Cheese Squares
These squares are a delightful blend of two types of shredded cheese— cheddar and Monterey—creating a rich, cheesy flavor with a slight kick from the diced pimentos and red pepper.
They’re the perfect snack or appetizer!
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- Monterey cheese, shredded
- Cheddar cheese, shredded
- Pimentos diced and drained
- Almond milk or any low-carb milk
- Almond flour or coconut flour. Any low-carb flour should work.
- Large egg, beaten
- Ground cayenne pepper
Cheese Squares Substitutions & Tips
- Feel free to experiment with different cheese combinations to suit your preferences. Using high-quality, freshly shredded cheese can enhance the overall flavor. I do not recommend using pre-shredded cheese in this recipe.
- Use any ‘melty’ cheese in this recipe. I like cheddar and Monterrey or Pepper Jack.
- Regarding the red pepper, you can omit and add another seasoning. Try paprika for a milder flavor. Cajun, Creole, and fajita seasoning are all good.
- You can use roasted, unroasted, and diced poblano or jalapeno peppers for more spice!
- Keep an eye on the squares while baking to achieve the desired level of doneness. You can let them cook longer for a more crisp square.
Non-keto ingredients
I adapted an old non-keto recipe to make it low-carb. Below are the traditional ingredients if you want to make it traditionally. The mixing method is the same as in the recipe card.
- 2 cups Monterey cheese, shredded
- 2 cups cheddar cheese, shredded
- 4-ounce jar of diced pimentos, drained
- ½ cup whole milk
- ½ cup
all-purpose flour - 1 large egg
Keto Pimento Cheese Squares FAQ
Yes, these squares freeze well. Store them in an airtight container or freezer bag for up to a month. Reheat in the oven for a few minutes to enjoy them later.
Absolutely! Adding bacon bits or diced jalapeños can add more depth of flavor and a savory twist to these squares.
More recipes you’ll enjoy
- FUDGE TOPPED CHEESECAKE SQUARES
- MEXICAN STYLE PECAN CHOCOLATE SQUARES
- 3 CHEESE PIMENTO CHEESE
- JALAPENO PIMENTO CHEESE
- PIMENTO CHEESE BACON TOMATO PIE
Equipment you’ll need
In conclusion, these Keto Pimento Cheese Squares are a fantastic option for anyone seeking a low-carb snack or appetizer without sacrificing taste. Combining cheeses, pimentos, and a touch of spice creates a flavorful treat that’s easy to make and customize according to your preferences. Whether you’re following a ketogenic diet or simply looking for a tasty snack, these squares will impress your taste buds!
Keto Pimento Cheese Squares
Ingredients
- 2 cups Monterey Jack cheese shredded, or pepper jack cheese
- 2 cups cheddar cheese shredded
- 4 ounces pimentos diced, drained
- ½ cup unsweetened unflavored almond milk any low carb milk
- ½ cup almond flour or almond or coconut flour
- 1 large eggs beaten
- ¼ teaspoon ground cayenne pepper
Instructions
- Preheat oven to 350 degrees F.
- Spray with non-stick spray or line an 8 x 8-inch baking dish with parchment paper, leaving an overhang on the edges to use a handles to remove.
- Do not use pre-shredded cheese in this recipe. Combine the shredded cheeses and add half of them to the baking dish. Top with the drained pimento. Add the remaining cheese on top. Gently press into pan.
- Whisk the milk, eggs, flour, and red pepper together. Gently pour it over the cheese.
- Bake, uncovered, at 350 degrees F for about 25 to 30 minutes or until lightly browned on top.
- Remove and let cool. Cut into bite-sized squares. I prefer it served at room temperature. It tastes more 'eggy' when hot or warm.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.