Heavenly Pineapple Cheeseball

Ingredients

Cheeseball Base

• 8 oz (225 g) cream cheese, softened
• ½ cup unsweetened shredded coconut
• ¼ cup butter, softened
• ¼ cup erythritol or preferred keto sweetener
• 1 teaspoon vanilla extract

Pineapple Flavor

• ¼ cup keto-friendly pineapple (unsweetened, chopped finely)
• Optional: ½ teaspoon lemon juice for tang

Coating

• ½ cup unsweetened shredded coconut (for rolling)
• Optional: chopped nuts (almonds, pecans, or walnuts)

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👩‍🍳 Instructions

Step 1: Mix Cheeseball

1. In a large bowl, beat cream cheese and butter until smooth and creamy.
2. Add erythritol and vanilla extract, mixing until combined.
3. Fold in shredded coconut and finely chopped pineapple.
4. Optional: add lemon juice for extra tang.

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Step 2: Shape Cheeseball

1. Using your hands or a spatula, shape mixture into a ball (about 6–7 inches diameter).
2. Place on a plate lined with parchment paper.

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Step 3: Coat Cheeseball

1. Spread shredded coconut (or chopped nuts) on a plate.
2. Roll the cheeseball until fully coated.

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Step 4: Chill

1. Refrigerate cheeseball for at least 2 hours, or until firm.
2. Slice or scoop to serve.

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✨ Tips for Best Cheeseball

• Use room temperature cream cheese and butter for smooth mixing.
• Chop pineapple very finely to avoid extra moisture.
• Chill well so it holds shape when serving.

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🌱 Optional Variations

• Add sugar-free white chocolate chips for extra sweetness.
• Roll in cocoa powder for chocolatey twist.
• Add a few drops of rum extract for tropical flavor.

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🧮 Keto Macros (per 1/8 cheeseball serving)

• Net Carbs: ~3–4g
• Fat: High
• Protein: Moderate