Pulse together all ingredients (except the pecans) in a food processor until it forms a smooth paste.
Divide in half, and roll each half into a ball.
Wrap each cheese ball in plastic wrap, and place them each into a cereal bowl (this will help them hold a ball shape). Refrigerate until the cheese balls are firm, at least 2 hours, but up to 5 days.
Before serving, roll each ball in the pecans.
Let the cheese balls sit at room temperature for a few minutes before serving to soften a little. Serve the cheese balls with crackers or anything else you like.
Video
Notes
Net Carbs: 1g per serving (⅛ of a cheese ball)
Recipe Yield and Serving Size: This recipe makes 2 large cheese balls. Each cheese ball is 8 servings.
If Your Farmers Cheese is Very Soft: If your farmers cheese is very soft, you can strain it. To do so, place a fine mesh sieve over a bowl. Put the cheese into the strainer, place a paper towel on top, and then weight it down. I like to put a small plate on top, and then a heavy can on top of the plate. Move it to the fridge and let the cheese drain for 1 hour (or overnight if it’s very soft).
Farmers Cheese Substitute: If you can’t find farmers cheese, you can use queso fresco instead and omit the salt.