Keto spinach balls with cheese
Keto spinach balls with cheese,These are cheesy, crispy, and tasty little appetizers that you could also enjoy as a post-workout snack. They will fuel your body and give it the protein and iron it needs to work at its best.
Whether you need something to serve at a party, you want a quick no-fuss lunch, or you just want a quick snack, these keto spinach balls are perfect every single time.
Ingridient for Keto spinach balls with cheese
- 6 cups fresh spinach trimmed and washed
- 1 cup shredded Parmesan/Mozzarella blend
- ¼ cup fresh basil chopped
- 1 1/2 teaspoons garlic salt
- 1 cup almond flour
- 1 tablespoon whole psyllium husk
- 3 large eggs beaten
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or silicon mat.
- Boil 1 cup of water in a sauce pan over high heat. Remove from the heat. Add the spinach leaves. Cover and let sit for 2 minutes.
- After 2 minutes, drain and rinse the spinach with cold water. Squeeze out the excess water from the spinach with your hands or in a piece of cheesecloth. Chop the spinach into small pieces.
- In a medium bowl, combine the cheese, basil, garlic salt, almond flour, psyllium husk and egg. Stir to combine.
- Add the spinach to the bowl and mix it into the other ingredients to form a dough. If it’s too wet and cannot be rolled, add a little more almond flour.
- Roll into 1 1/2 inch balls to make approximately 18-20 balls. Place the balls, spaced out, on the baking sheet. Bake for 20-25 minutes, until golden brown and crispy.
- Serve with homemade keto ranch dressing or blue cheese dressing.
- Parmesan mozzarella blend can be substituted with cheddar cheese or Monterrey Jack for a bit of spiciness.
- You cannot substitute coconut flour for almond flour. You can use low-carb bread crumbs.
- You can use different fresh herbs if you like, such as parsley, rosemary, or thyme.
- Freeze on a plate covered with parchment paper. After 1 hour, they are frozen enough to be transferred into an airtight container. Keep in the freezer for up to 3 months.
- You don’t need to defrost the balls before baking. Place them on a tray covered with parchment paper and bake as regular.