Healthy Keto Fried Cheese Balls

Here’s my go-to recipe for keto fried cheese balls, with a crispy outer coating, warm melty centers, and just the right blend of Italian herbs and seasonings.

These cheese balls have become a regular at our family game nights, and I always make a double batch because they disappear so quickly. Nothing beats watching that cheese pull when you break one open, right?

What Kind of Cheese Should I Use?

This recipe calls for a tasty trio of cheeses, and while the listed combination works great, you’ve got room to play around with different options. Sharp cheddar gives these balls their main flavor punch, while mozzarella adds that stretchy, melty texture everyone loves. The parmesan brings a nice salty kick, but you could swap in other hard cheeses like aged gouda or pecorino romano if that’s what you have on hand. When picking your cheeses, try to grate them yourself rather than using pre-shredded varieties – the fresh-grated stuff melts better since it doesn’t have the anti-caking agents that come in packaged shredded cheese.

Options for Substitutions

Need to make some swaps? Here are some keto-friendly substitution options that’ll work in these cheese balls:

• Cheese varieties: While the mix of cheeses gives these balls their perfect texture, you can play around with different combinations. Try using all cheddar, or swap in pepper jack for a spicy kick. Just keep the total amount of cheese the same.
• Almond flour: You can substitute coconut flour, but use only 3 tablespoons instead of 1/2 cup since coconut flour is more absorbent. Another option is crushed pork rinds for an extra crunchy coating.
• Eggs: The eggs are crucial for binding in this recipe and can’t be easily substituted while keeping the recipe keto. They’re a must-have ingredient.
• Baking powder: If you’re out of baking powder, you can mix 1/4 teaspoon baking soda with 1/2 teaspoon cream of tartar as a substitute.

Watch Out for These Mistakes While Cooking

The biggest challenge when making keto cheese balls is getting the right texture – if your mixture is too wet, the balls won’t hold their shape, so make sure to thoroughly mix the almond flour with the cheese and eggs until you have a workable consistency. A common mistake is using pre-shredded cheese, which contains anti-caking agents that can affect melting; instead, grate your cheese fresh for the best results. To prevent your cheese balls from becoming dense and heavy, avoid overmixing the ingredients once they’re combined, and be sure to leave enough space between each ball when frying – overcrowding the pan will lower the oil temperature and result in greasy, undercooked centers. For perfectly golden-brown cheese balls, maintain a medium heat throughout cooking and turn them frequently until they’re evenly browned on all sides.

What to Serve With Cheese Balls?

These crispy, cheesy bites are perfect for serving with low-carb dipping sauces that complement their rich flavor. A simple marinara sauce works great, or try a spicy ranch dip made with sour cream and hot sauce for a kick. Since these cheese balls are quite rich, I like to balance them out with some fresh vegetables like celery sticks, cucumber rounds, or bell pepper slices – plus, these veggies help keep things keto-friendly. For a complete appetizer spread, you could serve them alongside other keto-friendly snacks like pepperoni slices or bacon-wrapped asparagus.

Storage Instructions

Keep Fresh: These cheesy bites stay good in an airtight container in the fridge for up to 3 days. I like to place a paper towel in the container to absorb any excess moisture – this helps keep them from getting soggy and maintains that nice crispy exterior.

Freeze: You can freeze these keto cheese balls for up to 2 months! Just place them in a freezer bag or container once they’ve completely cooled. Pro tip: freeze them on a baking sheet first for about an hour before transferring to your storage container – this prevents them from sticking together.

Warm Up: To get these cheese balls crispy again, pop them in the oven at 350°F for about 5-7 minutes, or in the air fryer for 2-3 minutes. I don’t recommend microwaving them as they tend to get a bit rubbery – the oven or air fryer is definitely the way to go!

Preparation Time	10-15 minutes
Cooking Time	10-12 minutes
Total Time	20-27 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 500-550
• Protein: 25-30 g
• Fat: 40-45 g
• Carbohydrates: 10-15 g

Ingredients

• 2 eggs
• 1/2 cup grated cheddar cheese
• 1/4 cup grated mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1/2 cup almond flour
• 1/2 teaspoon baking powder
• Black pepper to taste

Step 1: Preheat the Oven

Start by preheating your oven to 400°F (200°C) to ensure it reaches the desired temperature while you prepare the dough.

This ensures even baking and a perfect golden finish.

Step 2: Prepare the Egg Mixture

Add the eggs to a large bowl and whisk them until they are lightly beaten.

This step helps incorporate air into the eggs, leading to a lighter texture in your baked goods.

Step 3: Combine All Ingredients

Add the remaining ingredients to the bowl with the beaten eggs.

Mix everything together thoroughly until a cohesive mixture is formed.

Make sure all ingredients are well-incorporated for a uniform taste and texture.

Step 4: Shape and Arrange on Baking Sheet

Divide the mixture evenly into 8 sections.

Roll each section into a ball and place them on a baking sheet lined with baking parchment or a silicone mat.

This prevents sticking and ensures even baking for each ball.

Step 5: Bake Until Golden Brown

Place the baking sheet into the preheated oven and bake for 10-12 minutes.

Keep an eye on them, removing from the oven once they are golden brown and fully cooked.

Allow them to cool slightly before serving.