Bacon Ranch Stuffed Cucumbers are a delicious and healthy low-carb, keto snack that are super easy to make at home in minutes.

Keto Bacon Ranch Stuffed Cucumbers — Bacon Ranch Stuffed Cucumbers

This Bacon Ranch Stuffed Cucumbers recipe makes 8 servings. 1 serving is 2 stuffed cucumber halves and has 2g net carbs.

Store leftover Bacon Ranch Stuffed Cucumbers in the fridge for up to 1 day, they are not suitable for freezing.

Bacon Ranch Stuffed Cucumbers Ingredients

2 slices of Bacon
8 mini Cucumbers
8 ounces of Cream Cheese, softened
1 tablespoon of Ranch Spice Mix
Salt, to taste
Pepper, to taste
1 tablespoon of Chives, slice for garnish

How to Make Bacon Ranch Stuffed Cucumbers

Keto Bacon Ranch Stuffed Cucumbers on a wooden board — How to make Keto Bacon Ranch Stuffed Cucumbers

Slice the cucumbers lengthways and use a melon baller or small spoon then scrape out the seeds.
Place cut side down on a pan lined with paper towels to remove some of the water. Set aside.
Place a frying pan over medium-high heat and add the bacon. Cook until crispy.
Chop the bacon into small pieces and set 2 teaspoons aside to use as garnish.
In a mixing bowl, add the cream cheese, bacon, ranch spice, salt, and pepper. Mix well.
Spoon the mixture into a piping bag.
Flip the cucumbers over and pipe the cream cheese into the center of each one.
Place on your serving tray and sprinkle over the reserved bacon and fresh chives.
Serve straight away or chill for up to 4 hours before serving.

Stuffed Cucumbers with Bacon Ranch Filling

These easy Keto Bacon Ranch Stuffed Cucumbers are a delicious keto snack and they are super easy to make! Whip up a batch for your next potluck or cookout – no one will even notice that they are low carb.

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Course: Appetiser, Appetizer, Snack, Snacks

Cuisine: American

Prep Time: 10

Total Time: 10

Servings: servings

Calories: 126kcal

Author: Gerri

Unit Conversion

Ingredients

US Customary – Metric

Instructions

Slice the cucumbers lengthways and use a melon baller or small spoon the scrape out the seeds.
Place cut side down on a pan lined with paper towels to remove some of the water. Set aside.
Place a frying pan over medium high heat and add the bacon. Cook until crispy.
Chop the bacon into small pieces and set 2 teaspoons aside to use as garnish.
In a mixing bowl, add the cream cheese, bacon, ranch spice, salt and pepper. Mix well.
Spoon the mixture into a piping bag.
Flip the cucumbers over and pipe the cream cheese into the center of each one.
Place on your serving tray and sprinkle over the reserved bacon and fresh chives.
Serve straight away or chill for up to 4 hours before serving.