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Most cheese balls are served with herbs and savoury accompaniments, but I thought I’d give them a flip and make them sweet while keeping them low in carbs and diabetic friendly.
These keto cheese balls are gently spiced with seasonal spices and rolled in moreish sweet & salty pecan crunch. These festive cinnamon and cardamom flavoured cheese balls are perfect for snacking on during the holiday season. They are freezer friendly too so you can make them ahead of time. Enjoy!
Hands-on Overall
Serving size cheese ball
Nutritional values (per cheese ball)
Net carbs1.4 grams
Protein3.3 grams
Fat19.1 grams
Calories191 kcal
Calories from carbs 3%, protein 7%, fat 90%
Total carbs2.5 gramsFiber1.1 gramsSugars1.2 gramsSaturated fat9.2 gramsSodium81 mg(4% RDA)Magnesium19 mg(5% RDA)Potassium54 mg(3% EMR)
Ingredients (makes 16 cheese balls)
Instructions
- Strain any excess whey in the mascarpone or cream cheese or the cheese balls will be too soft.
- Place the cheese into a bowl and add the erythritol, almond flour, cinnamon and cardamom. Stir through or process with a hand mixer until well combined. Refrigerate for about 1 hour.
- Meanwhile, preheat oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional), and line a baking tray.
- Melt the butter and stir the pecans through before tipping them out on to the oven tray. Sprinkle them with erythritol, salt and bake for about 10 minutes. You want them fragrant and golden, but not scorched. This will depend on your oven. When cool, blitz them into crumbs to coat the cheese balls.
- Remove the cheese mixture from the fridge. Using a teaspoon and a lined tray, scoop out and roll the cheese into balls (about 38 g/ 1.3 oz per cheese ball). Once all balls are formed, roll them in the pecan crumble and chill until ready to be served.
- Serve! If the cheese balls start to get too soft, pop them back in the fridge or freezer for a few minutes to chill. Cheese balls will store in a covered container in the fridge for up to one week. For longer storage, freeze for up to 3 months.
Sweet Spiced Cheese Balls
Step by Step
Ingredients
Instructions
- Strain any excess whey in the mascarpone or cream cheese or the cheese balls will be too soft.
- Place the cheese into a bowl and add the erythritol, almond flour, cinnamon and cardamom. Stir through or process with a hand mixer until well combined. Refrigerate for about 1 hour.
- Meanwhile, preheat oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional), and line a baking tray.
- Melt the butter and stir the pecans through before tipping them out on to the oven tray. Sprinkle them with erythritol, salt and bake for about 10 minutes. You want them fragrant and golden, but not scorched. This will depend on your oven. When cool, blitz them into crumbs to coat the cheese balls.
- Remove the cheese mixture from the fridge. Using a teaspoon and a lined tray, scoop out and roll the cheese into balls (about 38 g/ 1.3 oz per cheese ball). Once all balls are formed, roll them in the pecan crumble and chill until ready to be served.
- Serve! If the cheese balls start to get too soft, pop them back in the fridge or freezer for a few minutes to chill. Cheese balls will store in a covered container in the fridge for up to one week. For longer storage, freeze for up to 3 months.
Nutrition (per cheese ball)
Calories191kcal
Net Carbs1.4g
Carbohydrates2.5g
Protein3.3g
Fat19.1g
Saturated Fat9.2g
Fiber1.1g
Sugar1.2g
Sodium81mg
Magnesium19mg
Potassium54mg
Detailed nutritional breakdown (per cheese ball)
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