These low carb crispy cheese balls are made from three types of cheese! Gluten free, LCHF, and keto recipe.
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These balls can be made in about fifteen minutes, so are great for a quick snack or a last minute party offering – although you might want to double the recipe for a party as they’ll get eaten fast! This basic recipe is also a wonderful vehicle for all kinds of other flavors – keep reading for some variation ideas!
Please note that thanks to valuable reader feedback, I have amended the recipe from the original. The crispy cheese balls are now more like cheese “biscuits” but they hold together and are still super tasty!
Put two eggs into a bowl and whisk until lightly beaten. Add shredded cheddar, mozzarella, Parmesan, baking powder, almond flour and black pepper. Cheese and almond may seem like an odd flavor combination but you really don’t taste the almond at all – it is just there to help everything stick together. Crushed pork rinds would be an alternative, although I haven’t tried it yet!
Mix everything together until it forms one large ball. Divide it into 8 sections, and roll each section into a ball. Place it on a baking sheet lined with a silicone mat.
Click the NEXT button to continue to the next page to get the full recipe and video tutorial.
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Do you know about how many calories would be in each roll? Thanks so much
Here’s the full nutritional data per serving (2 balls):
Calories: 138.5
Total Fat: 7.6 g
Cholesterol: 55.3 mg
Sodium: 211.6 mg
Total Carbs: 2.2 g
Dietary Fiber: 0.8 g
Net Carbs: 1.4g
Protein: 6.7 g
THANK YOU for posting this! It would be great to see the net carb count at the top of the page or beginning of the video as that is the first thing I look for. It’s the most important information in every recipe I read – I have to know what I’m eating. 👍🏼
Thanks Shawna, noted! 🙂
WOW…these sound great, YEP.. I’ll be making these right away & also trying different flavors !
Thanks
Thanks Abby!
I did mine exactly as listed and they came out like pancakes instead of biscuits. Any idea why?
That’s so strange! What cheese did you use?
I just made these & they spread out not quite like pancakes as stated above, but certainly not balls anymore!! Would more almond meal help or do you think it’s too hot oven temp? I used Australian shredded mozzarella & Australian shredded tasty cheddar & grated my own wedge of Italian parmesan.
Hi Lyn, I am reworking this recipe this week. I’ll update it asap.
We refrigerated the dough for about 15 min before baking and had no problem with them spreading but I also think we followed the revised recipe.
Can you use the canned parm cheese in these?
Love these! They look delicious.
Were you able to redo the recipe again? Maybe missing baking powder to make the rise?
Yes the recipe featured now is the revised one.
Easy and tasty. Bacon bits sounds good for next time. Thanks.
I guess they usually get eaten quickly but can you store them fridge or airtight container as they would make a great snack to take away with us in out motor home?
Absolutely! They are just *particularly* good when they are freshly cooked!
Could I substitute ordinary bread flour for the almond meal?
I’ve not tried it, and it wouldn’t be a low carb recipe if you used bread flour. But if it works, let me know!
I am sitting here eating these, hot out of the oven! They were quick, easy and are delicious! Thank you, for such a quick easy idea x
I’m so glad you liked them!
wonder how easy it would be to substitute coconut flour for the almond?
It wouldn’t be a straight switch as they behave differently and coconut flour is more absorbent. Check out this article from Ditch The Carbs: http://www.ditchthecarbs.com/2017/03/09/ultimate-guide-coconut-flour-vs-almond-flour/
Wow, I made these with my 5 year old and it came out perfectly! I substituted the cheddar with Emmanthaler and they are so yummy! Thank you!
This is one of our very favorite recipes. Today we made them using extra-large eggs, since we did not have any mediums or large. We also chopped a jalapeño and added to the mixture. The batter was a bit runny and we were concerned, but it turned out to be a boo-boo we’d do again. It took a little longer for the “puffs” to cook, and they were definitely larger and flatter, but they were the perfect size to make a “slider.” We used ham and swiss cheese in the middle, and OMG were they good!
Oh adding jalapenos sounds amazing! So glad you liked the recipe.
Maybe I’m missing something, but I don’t see the actual recipe with measurements on this page…
You just have to click the “NEXT” button.
I highly recommend making these! They turned out puffy and cheesy, reminding me of cheddar bay biscuits from red lobster (or a close sub for low carb folks).
I used the kraft parm cheese powder that comes in the green bottle, and it worked just fine. The batter was quite runny when I first mixed everything up, so I added about a Tablespoon more of parm and then a Tablespoon more of almond flour until it became the consistency where I could make rough dough balls on the cookie sheet.
I think my eggs may have been a little wetter or something, which might be why I needed the extra flour and parm.
Either way, they turned out great! And made an amazing ham breakfast sandwich the next morning! Easy, carb free, and yummy. Thanks for the recipe!
Thanks Rachel, I’m so pleased they worked out for you!
Where is the actual recipe? How much cheese, etc.
Just click the NEXT button for the next page.
Any one ever try these deep fried? Like hush puppies? Just wondering if the would hold together.
Anyone tried these using crushed pork rinds instead of the almond flour?
I just made these in my cake pop maker!! Easy and delicious,can’t wait to try with coconut flour…..wow awesome snack and you can add anything…I added bacon
That’s a seriously awesome idea, Rosalyn!
Could I use egg beaters and low fat cheese to make them even lighter? Will have to try it! Idk why it wouldn’t work.
Reduced fat cheese should be fine, but I’m afraid I’ve never used egg beaters. Let me know!
Can almond powder be used instead of almond meal? I don’t have almond meal on hand. Thank you
Do you mean almond flour? I’ve never used almond powder.
what about flax seed meal? i have some of that at home. would that make it too high in carbs for a keto low carb diet? I’m new to the keto thing and I’m planning to start later this week
Flax seed is very low in carbs, but may behave differently to other ingredients. If you try it, please let me know how it turns out!
Do you think these would lend well to a hotdog bun? I was thinking of making a hotdog bun shape out of aluminum foil then I could just split the roll and insert hotdog. Tomorrow is opening day for our baseball team. My work team is hosting an event with hotdogs and such. . trying to bring a keto bun with me. 🙂
Sounds awesome – let me know if it works!!
The link to the second page with the recipe doesn’t work anymore. Can you please update the page? Thanks.
It works fine for me but here’s the link: https://stepawayfromthecarbs.com/low-carb-crispy-cheese-balls/
My husband has developed allergies to some nuts. Is there a different flour that could be used instead of almond flour?
I’m sure there are some options, but I haven’t tested the recipe with them, I’m afraid!
These were so-o-o-o easy and so-o-o- pretty, but for me….they have that darned eggy or almond flour taste. I still liked them and really appreciate people like you who experiment and work so hard to help people with health issues. I’m going to try them again with some sausage to see if it will mask that taste & smell. Still, definitely worth making and pretty good. I used a medium size ice cream scoop and they really looked pretty. Thank You.
HI there,
We love this recipe, great morning staple! Do we have to refrigerate or can we leave on counter?
Personally I keep them in the fridge and then give them a quick blast in the microwave before enjoying!