Apparently pimento cheese is a southern food, but to me, growing up in Texas, it was just food. The family recipe, passed down from my Great Aunt Erma Lee, includes pickled jalapeños, which gives it a bit of a twist and tiny kick. In this keto-version, I've left out the pimentos from which the name comes, and left in the pickled jalapeños which are quite low-carb. Tristan tells me that the Spanish word for pepper is 'pimiento' so I'd say it's still pimento cheese, even without the specific pimento/pimiento pepper from the name.
Pimento cheese is typically eaten with crackers or in a sandwich, so crackers, or rather 'flackers', are what I paired it with here. The avocado just adds another yummy layer.
Ingredients:
25 g savory flackers
30 g avocado
Pimento Cheese:
56 g Boar's Head Canadian Cheddar
30 g Philadelphia cream cheese
30 g Hellman's mayo
7 g pickled jalapeño
3 g green onion
0.3 g garlic powder
Nothing too complicated here, just shred your cheese, chop up your green onion, and combine all your pimento cheese ingredients together in a bowl.
Divide the pimento cheese between your crackers and top with sliced pieces of avocado. Enjoy!
fat: 66.1 g, protein: 22 g, carb: 3 g
ratio: 2.6:1
Variations:
I realize that store-bought flackers are probably not available to everyone. Tristan and I found these Dr. In the Kitchen brand 'flackers' at Wheatsville Co-op in Austin, Texas and decided to give them a try. If you can get them, I would recommend them. They score major points for convenience, and they are also quite tasty. They use whole flaxseeds and are raw, and hopefully I will get a chance to try to recreate them myself. If you can't get flackers, you can make your own flax crackers as well.
This recipe for pimento cheese can also use different cheeses. If you choose a different cheddar, make sure it is 0 carb, and aim for as much fat as possible. It is also really delicious with smoked gouda. I will try to post a smoked gouda + homemade crackers variation sometime soonish.
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