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These low-carb labneh cheese balls make a delicious snack or accompaniment on a cheese board.
If you don’t have any labneh, you can use a combination of feta, ricotta and cream cheese instead. Alternatively, you can use a dairy-free option such as our Probiotic Dairy-Free Keto Cheese
These cheese balls are wrapped in a simple dukkah coating but feel free to use other alternatives such as:
- herb crusted balls: 1/4 cup finely chopped fresh herbs (eg parsley, dill, mint, coriander)
- spicy lemon balls: zest of 2 lemons + 2 tsp chile flakes
- smoky cheese balls: 1 tsp smoked paprika + 1 tsp sweet paprika + 1/2 ground cumin
- rosemary & olive balls: 1/4 cup chopped olives mixed with the cheese, then rolled in fresh or dried rosemary to taste
Hands-on Overall
Serving size cheese ball
Nutritional values (per cheese ball)
Net carbs1.6 grams
Protein3.5 grams
Fat9.9 grams
Calories108 kcal
Calories from carbs 6%, protein 13%, fat 81%
Total carbs1.9 gramsFiber0.2 gramsSugars1.4 gramsSaturated fat2.2 gramsSodium77 mg(3% RDA)Magnesium9 mg(2% RDA)Potassium106 mg(5% EMR)
Ingredients (makes 8 servings)
Instructions
- Make the labneh according to the directions here
- Allow to strain for 12 hours or up to 48 hours so that it has thickened.
- Form the labneh into 8 balls, rolling lighting between your palms to shape them.
- Choose your flavourings — dukkah, herbed or spicy lemon — and spread out on a plate.
- Roll the balls in the flavourings to coat.
- Add to a glass jar (I used an 800 ml/ 28 fl oz capacity jar) and then pour over olive oil until the balls are all covered. (You'll need enough oil to cover the cheese balls but only a fraction is used to calculate the macros.)
- Allow to marinate at least 8 hours before consuming.
- Store in a sealed glass jar container in the fridge for up to a month.
Ingredients
Instructions
- Make the labneh according to the directions here
- Allow to strain for 12 hours or up to 48 hours so that it has thickened.
- Form the labneh into 8 balls, rolling lighting between your palms to shape them.
- Choose your flavourings — dukkah, herbed or spicy lemon — and spread out on a plate.
- Roll the balls in the flavourings to coat.
- Add to a glass jar (I used an 800 ml/ 28 fl oz capacity jar) and then pour over olive oil until the balls are all covered. (You'll need enough oil to cover the cheese balls but only a fraction is used to calculate the macros.)
- Allow to marinate at least 8 hours before consuming.
- Store in a sealed glass jar container in the fridge for up to a month.
Nutrition (per cheese ball)
Calories108kcal
Net Carbs1.6g
Carbohydrates1.9g
Protein3.5g
Fat9.9g
Saturated Fat2.2g
Fiber0.2g
Sugar1.4g
Sodium77mg
Magnesium9mg
Potassium106mg
Detailed nutritional breakdown (per cheese ball)
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