Mix the cream cheese, Keto Chow, paprika, and garlic powder on medium speed in a stand mixer until all the Keto Chow is incorporated.
Add the cheddar cheese, Monterey Jack cheese, green onions, and pickled jalapenos and mix until fully combined.
Shape the cheese into a ball.
Place the crushed pecans on a plate or pie dish and gently roll the ball in the pecans until coated, picking up extra pecan pieces and carefully pressing them into the cheese ball.
Place in the refrigerator to chill for 30 minutes, then wrap it in plastic wrap to store or serve immediately with crackers or vegetable crudité.