Keto Cheese and Herb Spread Recipe
Shredded cheese, sliced cheese, soft cheese, hard cheese…I’m a fan of all types of cheese, and this keto cheese and herb spread is my latest obsession. It’s really creamy and flavorful, thanks to a blend of cheese, butter, and spices. And best of all, it’s super quick and easy to make! The most time consuming part is getting your cream cheese and butter to room temperature.
Other than that, you basically just mix everything together, and within a few minutes you have the perfect keto spread/dip for everything from veggies and keto dough balls to low carb crackers and smoked salmon. At just 1 carb per serving, it’s infinitely more keto-friendly than a lot of store-bought options.
Keto Herb and Cheese Spread
This keto cheese spread makes a great accompaniment to veggies, meat, low carb crackers, and more! Per 1/4C serving: 210kcal, 21g fat, 3g protein, 1g carbs
- Prep Time: 5m
- Cook Time: 5m
- Total Time: 10m
- Serves: 8
- Yield: About 2 cups
Ingredients
- 8 ounces cream cheese, softened
- 4 ounces butter, softened
- 3 tablespoons grated parmesan
- 1 tablespoon fresh parsley, finely chopped
- 1/2 teaspoon dried dill
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried basil
- 1/4 teaspoon chives
- 1/4 teaspoon marjoram
- 1 pinch thyme
- 1 pinch oregano
- salt to taste (optional)
Instructions
- Add cream cheese, butter, parmesan, and garlic to a bowl and mix thoroughly until smooth. Add remaining ingredients and stir again to combine.
- Store refrigerated in a sealed container. Serve chilled or at room temperature.
Notes:
- I very strongly recommend fresh parsley for this keto cheese spread recipe, though dried will suffice for the other herbs. Feel free to mix up the herbs as needed to suit your needs.
- Take this out of the fridge a few minutes before you actually dig in, so it’s easier to spread/dip.
- I use salted butter, and combined with the parmesan in this recipe, I find it to be salty enough as is. If you’re using unsalted butter, start with 1/4t salt and adjust as needed.
What kind of crackers are these in this picture?? thanks!
The crackers are made from a Joseph’s low carb lavash wrap. I just brush it lightly with oil, cut into squares, and then bake at 350F until golden.
This was absolutely superb!
I added some diced smoked sockeye salmon to it and spread it on zucchini fritters (found the recipe on another site). I thought it was not only the best keto dish I’ve ever made, it was the best overall dish I’ve ever made.
Yum! Smoked salmon sounds like a great addition!