What a clever way to enjoy a high fat, low carb Easter appetizer! We love how creative we get to be when making this cheesy bunny, tag us in your photos of your bunny so that we can see it, too!
Prep Time: 15 minutes
Cooking Time: 0 minutes
3 8-ounce packs of plain cream cheese
4 tablespoons butter
2 whole scallions, minced
½ cup fresh parsley, minced
1 teaspoon sea salt
3 cups crumbled feta cheese
1 slice of deli ham
Keto veggies crudites to serve
Place cream cheese and butter in a food processor and pulse until it is soft and creamy.
Add 1 cup of the feta cheese, scallion, parsley and sea and pulse together.
Allow to get very firm in the fridge for about 30 minutes prior to creating your bunny.
Reserving a large scoop of the cheese mixture and then with your hands, form a medium and small ball, patting the remaining 2 cups of feta cheese on each ball and then place on a platter side by side so that it looks like a small bunny head and medium bunny body.
Form two triangle shaped ears with the remaining scoop of cheese mixture and place on the head portion of the bunny. Press triangle-shapes pieces of deli ham on each ear.
Create peppercorn eyes, a carrot nose and fresh dill sprig whiskers on your bunny face.
Arrange Keto veggie crudites around your bunny so that you can easily grab a veggie to dip into your Easter bunny.
Keep chilled in the fridge until ready to serve.
Net Carbs: 3