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Keto Pimento Cheese Squares Made Easy in Your Pressure Cooker

Simple and delicious low-carb pimento cheese squares baked to perfection with melted cheeses, pimentos, almond flour, and a touch of cayenne.
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Prep Time 8 minutes
Cook Time 30 minutes
Total Time 38 minutes
Servings 16 servings
Calories 139 kcal

Equipment

  • 1 Mixing bowl Large
  • 1 8 x 8 inch baking dish Greased or lined with parchment
  • 1 Oven Preheated to 350°F

Ingredients
  

Main ingredients

  • 2 cups Monterey Jack cheese shredded or pepper jack for extra kick
  • 2 cups Sharp cheddar cheese shredded
  • 4 ounces Pimentos diced and drained
  • 0.5 cup Almond milk unsweetened and unflavored or any low carb milk
  • 0.5 cup Almond flour or a mix with coconut flour
  • 1 Egg large, beaten
  • 0.25 teaspoon Ground cayenne pepper

Instructions
 

Instructions

  • Preheat your oven to 350 degrees Fahrenheit.
  • Mix the shredded Monterey Jack, cheddar cheese, and the diced pimentos in a big bowl. Blend well but don't overwork.
  • Add in your almond flour, beaten egg, almond milk, and cayenne pepper. Stir gently until combined but still chunky with cheese bits.
  • Pour the mix into a greased 8 x 8 inch dish. Spread evenly.
  • Bake for 25 to 30 minutes until the top is golden and the center is set.
  • Let cool for about 10 minutes before slicing into squares and serving.

Notes

Let cool thoroughly before cutting for better texture. Store leftovers in the fridge up to 5 days or freeze individually wrapped squares.