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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Cindy says
April 14, 2016 at 12:45 pmDo you know about how many calories would be in each roll? Thanks so much
Georgina says
April 14, 2016 at 1:01 pmHere’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
October 19, 2017 at 9:12 pmTHANK 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
October 20, 2017 at 9:03 amThanks Shawna, noted! 🙂
Abby says
April 17, 2016 at 1:02 pmWOW…these sound great, YEP.. I’ll be making these right away & also trying different flavors !
Thanks
Georgina says
April 17, 2016 at 1:35 pmThanks Abby!
Amanda H. says
May 24, 2016 at 3:06 pmI did mine exactly as listed and they came out like pancakes instead of biscuits. Any idea why?
Georgina says
May 25, 2016 at 9:44 amThat’s so strange! What cheese did you use?
Lyn Mac says
June 17, 2016 at 5:56 amI 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
June 29, 2016 at 10:32 amHi Lyn, I am reworking this recipe this week. I’ll update it asap.
Robin says
April 21, 2019 at 8:08 pmWe 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
June 20, 2016 at 2:01 pmCan you use the canned parm cheese in these?
Carolyn says
June 21, 2016 at 10:26 amLove these! They look delicious.
Cherie says
July 6, 2016 at 1:38 pmWere you able to redo the recipe again? Maybe missing baking powder to make the rise?
Georgina says
July 6, 2016 at 2:45 pmYes the recipe featured now is the revised one.
Kay says
August 3, 2016 at 2:05 pmEasy and tasty. Bacon bits sounds good for next time. Thanks.
Julie says
August 28, 2016 at 10:00 amI 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
August 28, 2016 at 3:12 pmAbsolutely! They are just *particularly* good when they are freshly cooked!
bblackmoor says
September 21, 2016 at 1:27 pmCould I substitute ordinary bread flour for the almond meal?
Georgina says
September 21, 2016 at 2:16 pmI’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
October 1, 2016 at 12:21 amI 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
October 1, 2016 at 9:07 amI’m so glad you liked them!
vickie carper says
March 15, 2017 at 5:21 pmwonder how easy it would be to substitute coconut flour for the almond?
Georgina says
March 15, 2017 at 5:48 pmIt 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
October 1, 2016 at 9:57 amWow, 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
October 15, 2016 at 5:43 pmThis 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
October 17, 2016 at 8:25 amOh adding jalapenos sounds amazing! So glad you liked the recipe.
Ann says
October 17, 2016 at 6:36 amMaybe I’m missing something, but I don’t see the actual recipe with measurements on this page…
Georgina says
October 17, 2016 at 8:25 amYou just have to click the “NEXT” button.
Rachel says
October 26, 2016 at 12:18 pmI 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
October 26, 2016 at 2:25 pmThanks Rachel, I’m so pleased they worked out for you!
Paulette says
November 2, 2016 at 5:50 pmWhere is the actual recipe? How much cheese, etc.
Georgina says
November 2, 2016 at 7:03 pmJust click the NEXT button for the next page.
Mama Owl says
November 7, 2016 at 8:19 amAny one ever try these deep fried? Like hush puppies? Just wondering if the would hold together.
Tyler says
November 28, 2016 at 6:24 pmAnyone tried these using crushed pork rinds instead of the almond flour?
Rosalyn says
January 5, 2017 at 3:30 pmI 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
January 5, 2017 at 7:24 pmThat’s a seriously awesome idea, Rosalyn!
Jessica Harris says
March 31, 2017 at 9:24 amCould 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
March 31, 2017 at 9:39 amReduced fat cheese should be fine, but I’m afraid I’ve never used egg beaters. Let me know!
Sherry says
April 2, 2017 at 2:23 pmCan almond powder be used instead of almond meal? I don’t have almond meal on hand. Thank you
Georgina says
April 2, 2017 at 4:00 pmDo you mean almond flour? I’ve never used almond powder.
Jessica says
April 3, 2017 at 2:51 pmwhat 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
April 3, 2017 at 8:17 pmFlax 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
April 6, 2017 at 5:58 pmDo 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
April 7, 2017 at 8:42 amSounds awesome – let me know if it works!!
Stephanie says
September 6, 2017 at 5:08 pmThe link to the second page with the recipe doesn’t work anymore. Can you please update the page? Thanks.
Georgina says
September 6, 2017 at 5:46 pmIt works fine for me but here’s the link: https://stepawayfromthecarbs.com/low-carb-crispy-cheese-balls/
Karen Reed says
October 23, 2017 at 10:31 amMy husband has developed allergies to some nuts. Is there a different flour that could be used instead of almond flour?
Georgina says
October 23, 2017 at 10:52 amI’m sure there are some options, but I haven’t tested the recipe with them, I’m afraid!
Diane says
November 10, 2017 at 3:00 pmThese 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.
barb says
February 24, 2019 at 11:40 amHI there,
We love this recipe, great morning staple! Do we have to refrigerate or can we leave on counter?
Georgina says
February 25, 2019 at 8:30 amPersonally I keep them in the fridge and then give them a quick blast in the microwave before enjoying!