These low carb crispy cheese balls are made from three types of cheese! Gluten free, LCHF, and keto recipe. Watch the video tutorial!
The following post contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!
These keto cheese balls can be made in about fifteen minutes, so are great for a low carb snack, side dish, 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 – these cheese balls are quite similar to biscuits you might find at restaurants like Red Lobster, so keep reading for some variation ideas!
By the way, my new book – the Super Easy Keto Cookbook – is now available!
Please watch the video tutorial or scroll down for full instructions and a printable recipe card!
How to Make Low Carb Crispy Cheese Balls
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. You could also add some low carb Old Bay seasoning at this point!
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 parchment paper or a silicone mat.
Place in a preheated oven for 10-12 minutes until golden brown and delicious!
Serve these keto cheese balls on skewers, toothpicks, or in a bowl – you could even add a dip for them!
As mentioned earlier – this recipe is just a starting point. Consider adding any of these ingredients to the mixture (just make sure anything you add is chopped into small pieces!):
- Fresh herbs
- Finely chopped sun dried tomatoes
- Cooked and crumbled bacon
- Diced jalapeños
- Onion powder
- Minced garlic
- Old Bay seasoning
- Cayenne
- Cooked and crumbled sausage
- Turmeric
Remember to adjust the nutritional data for any added ingredients!
Low Carb Crispy Cheese Balls
These low carb crispy cheese balls are made from three types of cheese! Gluten free, LCHF, and keto recipe.
Ingredients
- 2 eggs
- ½ cup shredded cheddar cheese
- ¼ cup shredded mozzarella
- ¼ cup shredded Parmesan
- ½ cup almond flour
- ½ tsp baking powder
- black pepper
Instructions
- Preheat the oven to 400F.
- Add the eggs to a large bowl and whisk until lightly beaten.
- Add the remaining ingredients and mix well.
- Divide the mixture into 8 sections, roll each section into a ball and place it on a baking sheet lined with baking parchment or a silicone mat.
- Bake for 10-12 minutes until golden brown.
Notes
2g net carbs per serving of two balls. This recipe makes eight crispy cheese balls.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Yield 4 Serving Size Two ballsAmount Per Serving Calories 213Total Fat 16gSaturated Fat 6gCholesterol 106mgSodium 263mgCarbohydrates 3gNet Carbohydrates 2gFiber 1gProtein 13g
Terry
Saturday 25th of September 2021
I added 1/2 tsp each of Parsley, Oregano, Onion Powder, and Garlic Powder
Julie
Sunday 25th of April 2021
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
Sunday 25th of April 2021
I'm afraid I hate deep frying - so I haven't tried it. If you try it, let me know how it turns out!
Lisa-Marie Robinson
Monday 15th of February 2021
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.
Josephine Winfrey
Sunday 14th of June 2020
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.
Brooke
Sunday 10th of May 2020
Hello! Could the batter be made ahead of time and refrigerated for a few hours before baking?
Georgina
Monday 11th of May 2020
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!