These keto crispy cheese balls are made with three kinds of cheese, a couple of eggs and a little almond flour, then baked until they're golden and crunchy outside and soft and cheesy inside. They're ready in under 20 minutes and come in at around 1g net carbs per cheese ball, so they make an easy low carb snack, side dish or party bite.
This post may contain affiliate links.
If you've ever had the cheesy biscuits at a seafood restaurant and missed them since going low carb, these are for you. They're a great low carb snack, they're good next to soup or a salad, and they disappear fast at parties, so you may want to double the batch. The basic recipe is also a wonderful starting point for other flavors, and I've included plenty of ideas below. Watch the video, or scroll down for the tips and the full printable recipe card.
Key Ingredients & Substitutions
- Cheddar cheese. Sharp cheddar gives the best flavor and the nicest golden color. Pre-shredded works fine, but cheese you shred yourself melts a little more smoothly because it doesn't have the anti-caking coating.
- Mozzarella. Low-moisture shredded mozzarella adds that soft, stretchy middle. Monterey Jack or pepper jack can stand in for it.
- Parmesan. This is where the crispy, savory crust comes from. Shredded or finely grated both work. Pecorino Romano or Asiago are good swaps if you like a sharper bite.
- Eggs. The eggs bind everything together. Use large eggs, and whisk them before adding everything else so they're spread evenly through the dough.
- Almond flour. A little blanched almond flour helps the balls hold their shape. Cheese and almond might sound like an odd pairing, but you really can't taste it. Finely crushed pork rinds work too (see the carnivore note below). Coconut flour is much more absorbent, so I don't recommend swapping it in cup for cup.
- Baking powder and black pepper. A small amount of baking powder gives the balls a bit of lift so they're not dense, and a pinch of black pepper rounds out the flavor.
Are These Carnivore Cheese Balls?
Not quite as written. The cheese and eggs are animal-based, but the almond flour, baking powder and black pepper are not, so the recipe card version is keto and low carb rather than carnivore. If you eat a carnivore-style diet, you can try swapping the almond flour for the same amount of finely crushed pork rinds (such as pork rind panko) and leaving out the baking powder and pepper. That gives you carnivore cheese balls made from just cheese, eggs and pork rinds. They'll be a little denser without the baking powder, and the nutrition on the card won't match exactly, but they're still crispy and very cheesy.
Helpful Tips
Mix until it forms one ball. Stir everything together until the mixture comes together into one big, slightly sticky ball of dough. If it seems too wet to roll (very large eggs can do this), add another tablespoon of almond flour.
Keep the balls the same size. Divide the dough into 8 equal portions before you roll them so they all bake at the same rate. A small cookie scoop makes this quick, and slightly damp hands stop the dough from sticking to your palms.
Line the baking sheet. Melted cheese loves to glue itself to a bare pan. Use parchment paper or a silicone baking mat, and leave a couple of inches between the balls because they spread a little as they bake.
Bake until truly golden. Pale cheese balls are still soft, so give them the full 10 to 12 minutes at 400°F until the tops and edges are deep golden brown. Every oven is different, so check them at 10 minutes.
Let them rest for a few minutes. They're fragile straight out of the oven. Leave them on the pan for 3 to 5 minutes and they'll firm up and get crispier as they cool slightly.
Variations
- Air fryer cheese balls. Line the air fryer basket with a piece of perforated parchment, add the balls in a single layer with space between them, and air fry at 350°F for 8 to 10 minutes until golden. Chilling the rolled balls for 10 minutes first helps them keep their shape.
- Bacon cheddar. Stir in 2 to 3 slices of cooked, crumbled bacon. If you love that combination, try my Mini Cheese Balls too.
- Garlic herb. Add a teaspoon of minced garlic (or ½ teaspoon garlic powder) and a tablespoon of fresh chopped parsley or chives for a garlic biscuit vibe.
- Jalapeño popper. Fold in a finely diced jalapeño and swap the mozzarella for pepper jack.
- Seafood seasoning. A teaspoon of homemade Low Carb Old Bay Seasoning makes them taste even more like those restaurant biscuits.
- Sausage and cheese. Mix in a few tablespoons of cooked, crumbled breakfast sausage for a heartier bite that's great for breakfast.
Keep any add-ins finely chopped so the balls hold together, and remember the nutrition on the recipe card is for the basic recipe.
Serving Ideas
For a party, pile them in a bowl or serve them on cocktail picks next to a sugar-free marinara, ranch, or a spoonful of Bacon Mayonnaise for dipping. They fit right in on a snack board with deli meats, olives and Keto Deviled Eggs.
At dinner, treat them like a low carb dinner roll. They're lovely with a bowl of soup or chili, alongside a big green salad, or next to grilled chicken, steak or fish. Two cheese balls make a filling after-school or afternoon snack, too.
Storing & Freezing
Keep leftover cheese balls in an airtight container in the fridge for up to 4 days. They soften in the fridge, so warm them in a 350°F oven or the air fryer for 4 to 5 minutes to bring back the crispy outside. The microwave works in a pinch, but they'll stay soft.
To freeze, let the baked balls cool completely, freeze them on a tray until firm, then move them to a freezer bag for up to 2 months. Reheat straight from frozen in the oven or air fryer for 8 to 10 minutes. You can also freeze the rolled, unbaked balls the same way and bake them from frozen, adding 3 to 4 minutes to the baking time, which makes them a handy make-ahead party snack.
More Low Carb Cheesy Snacks
If you loved these keto cheese balls, here are a few more cheesy low carb snacks to try:
- Mini Cheese Balls (Keto Friendly)
- Low Carb Mozzarella Sticks
- Spicy Bacon Parmesan Crisps
- Keto Crispy Jalapeño Poppers
📖 Recipe
Keto Crispy Cheese Balls
Ingredients
Equipment
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Add the eggs to a large bowl and whisk until lightly beaten.
- Add the cheddar, mozzarella, Parmesan, almond flour, baking powder and black pepper. Mix well until everything comes together into one large ball of dough.
- Divide the dough into 8 equal portions, roll each into a ball and place them on the lined baking sheet about 2 inches (5 cm) apart.
- Bake for 10-12 minutes, until deep golden brown.
- Let the cheese balls cool on the pan for 3-5 minutes to firm up before serving.
Nutrition
Video
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
Cindy says
Do you know about how many calories would be in each roll? Thanks so much
Georgina says
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
Shawna says
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. ????????
Georgina says
Thanks Shawna, noted! 🙂
Abby says
WOW...these sound great, YEP.. I'll be making these right away & also trying different flavors !
Thanks
Georgina says
Thanks Abby!
Amanda H. says
I did mine exactly as listed and they came out like pancakes instead of biscuits. Any idea why?
Georgina says
That's so strange! What cheese did you use?
Linda says
@Amanda H., Mine did as well. I wonder if we should pack the cheese?
Lyn Mac says
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.
Georgina says
Hi Lyn, I am reworking this recipe this week. I'll update it asap.
Robin says
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.
Dinah says
Can you use the canned parm cheese in these?
Carolyn says
Love these! They look delicious.
Cherie says
Were you able to redo the recipe again? Maybe missing baking powder to make the rise?
Georgina says
Yes the recipe featured now is the revised one.
Kay says
Easy and tasty. Bacon bits sounds good for next time. Thanks.
Julie says
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?
Georgina says
Absolutely! They are just *particularly* good when they are freshly cooked!
bblackmoor says
Could I substitute ordinary bread flour for the almond meal?
Georgina says
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!
Maz says
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
Georgina says
I'm so glad you liked them!
vickie carper says
wonder how easy it would be to substitute coconut flour for the almond?
Georgina says
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/
Judy says
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!
Pam says
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!
Georgina says
Oh adding jalapenos sounds amazing! So glad you liked the recipe.
Ann says
Maybe I'm missing something, but I don't see the actual recipe with measurements on this page...
Georgina says
You just have to click the "NEXT" button.
Rachel says
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!
Georgina says
Thanks Rachel, I'm so pleased they worked out for you!
Paulette says
Where is the actual recipe? How much cheese, etc.
Georgina says
Just click the NEXT button for the next page.
Mama Owl says
Any one ever try these deep fried? Like hush puppies? Just wondering if the would hold together.
Tyler says
Anyone tried these using crushed pork rinds instead of the almond flour?
Rosalyn says
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
Georgina says
That's a seriously awesome idea, Rosalyn!
Jessica Harris says
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.
Georgina says
Reduced fat cheese should be fine, but I'm afraid I've never used egg beaters. Let me know!
Sherry says
Can almond powder be used instead of almond meal? I don't have almond meal on hand. Thank you
Georgina says
Do you mean almond flour? I've never used almond powder.
Jessica says
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
Georgina says
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!
Miss Niki says
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. 🙂
Georgina says
Sounds awesome - let me know if it works!!
Stephanie says
The link to the second page with the recipe doesn't work anymore. Can you please update the page? Thanks.
Georgina says
It works fine for me but here's the link: https://stepawayfromthecarbs.com/low-carb-crispy-cheese-balls/
Karen Reed says
My husband has developed allergies to some nuts. Is there a different flour that could be used instead of almond flour?
Georgina says
I'm sure there are some options, but I haven't tested the recipe with them, I'm afraid!
Diane says
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.
Annie says
Just wondering if you can freeze these?
Thanks!
Georgina says
Yes, absolutely! Let them cool completely and place them into a freezer-safe bag or container, seal, and freeze. To reheat, microwave them on high power for a minute or until thoroughly defrosted.
barb says
HI there,
We love this recipe, great morning staple! Do we have to refrigerate or can we leave on counter?
Georgina says
Personally I keep them in the fridge and then give them a quick blast in the microwave before enjoying!
Marilynkay says
Followed recipe but cooked in mini muffin with butter flavored spray. Really crisper on edges and turned out fabulous. Will make again. Thanks for a great recipe!
Georgina says
I'm so glad that you liked them!!
Barbara says
These are awesome!! Just made them for supper and my husband said these deserve 5 stars. Will definitely be making these again!!
Georgina says
I'm so glad that you both liked them!
Trish says
My husband is a bread hound and loves them--I think they need some pop of flavor but not sure what. Tell me what things you've added to them...
Eseosa says
These are awesome! You are awesome!
My only problem with these and your lovely sausage rolls is that I cannot control myself and I eat them all up( even though they were meant for the whole week ????♀️) yeah go ahead and judge me????!
Thanks a lot for easy tasty recipes
And to any newbie out there- Don’t try baking without parchment paper! It’s not worth it!!!
Georgina says
You are very welcome!
Gini says
I have made these several times and loved them, but it's good to see all the other options that are here from other people - I like the idea of bacon!
Lynn says
***** 5 stars
Love these, sometimes bake in tart pan for sandwiches
Georgina says
I love this idea!
David says
I made this with the exception of mozzarella I only used cheddar (doubled to replace mozz) and parm. It came out tasting like eggs. They looked great though. Would omitting the mozzarella make them taste like eggs?
Georgina says
I've found that some people are more sensitive to the taste of eggs than others. Also mozzarella can be a tricky cheese because the moisture contents can vary - but that is more to do with texture, though.
Tina says
Made these for go-to snacks during the day and used grated parmesan (didn't have shredded), and they are yummo!
Georgina says
So glad that you liked them! Thanks for letting me know!
Brooke says
Hello! Could the batter be made ahead of time and refrigerated for a few hours before baking?
Georgina says
I haven't tried it but I can't see why it wouldn't work! I'm usually in too much of a hurry to get them baked LOL!
Josephine Winfrey says
Wow! Just wow! I've made two batches of these yummy balls. All I can say is that they really satisfy my need for bread while still staying keto. The amount produced fit well into my mini muffin pan. I baked them in my toaster oven. It was great! First batch was regular, second batch I threw in chopped bacon. Watch out! They are addictive. Thank you so much for this REALLY good recipe.
Lisa-Marie Robinson says
Hi there - I just made these and they went a bit flat ... the only cause I can guess is that I put too much cheese in (I may have had very generous measurements) - my mixture made 9 scoops, instead of 8. Very delicious though - thanks for the recipe.
Julie says
Not sure if you'd be abke tonrespond but i hope you do.
Will this work deep fried instead of baked? Have you tried it that way?
Georgina says
I'm afraid I hate deep frying - so I haven't tried it. If you try it, let me know how it turns out!
Terry says
I added 1/2 tsp each of Parsley, Oregano, Onion Powder, and Garlic Powder
Sher says
I just made these, and like some of the other commenters noted, they came out flat like pancakes. I followed the recipe as written. They tasted delicious, but they weren’t balls.
Jada says
THESE WERE SO GOOD!! I added some parsley, onion powder, and sea salt. They did spread out, so I'll refrigerate them for 15 min next time before baking but omg... I think best keto recipe I've ever made.