These spinach balls are the best keto appetizer with a delicious cheesy chewy texture and spinach garlic flavor. Plus, the recipe is gluten-free, so all your friends can enjoy them!
What’s a spinach ball?
Spinach balls are one of the most popular appetizers, perfect for Thanksgiving or Christmas, but it works for any occasion! It’s a small cheesy ball filled with grated cheese, eggs, and spinach. The classic original recipe uses panko breadcrumbs as a binder.
Here I am sharing with you both recipes, the original recipe for the purists and the keto spinach ball recipe using a combo of healthier flour, almond flour, and psyllium husk.
How to make keto spinach balls?
Keto spinach balls are a variation of my original recipe using low-carb flours instead of panko breadcrumbs. Let’s see the ingredients you need to make this healthy appetizer.
Spinach – fresh or frozen, both will work well. Always measure spinach once cooked, drained, and chopped for precision. Spinach is a perfectly keto-friendly vegetable, with only 0.3 grams of net carbs per 100 grams!
Grated mozzarella – any hard grated cheese would work, but mozzarella creates the most impressive cheesy effect. Mozzarella made from cow milk, goat milk, or buffalo milk have between 0 and 0.7 grams of net carbs per ounce, so very keto-friendly.
Almond flour – or almond meal if you prefer. If you’re not sure how to choose the right flour for your keto diet, read my keto flour guide!
Whole psyllium husk – husk is 100% fiber. It gives a chewy texture to the balls and holds the ingredients together into a lovely round shape. Don’t use Metamucil fiber supplements in my recipes. This is not the same product as whole psyllium husk fiber. Metamucil is a husk powder that is not suitable for baking keto bread. It will turn food dry, purple, or blue.
Fresh herbs – it’s optional but highly recommended to boost the flavor. The best herbs are parsley or cilantro (aka coriander).
Garlic salt – or fresh garlic and salt, but I’m lazy sometimes, and both result in a delicious spinach ball.
If you are not on a keto diet and are looking for the original spinach ball recipe, simply replace the combo of almond flour and psyllium husk with 1 cup of panko crumbs and reduce the amount of grated cheese to half a cup. I recommend you look at the recipe card where both recipes are displayed.
An easy, no-fail recipe
This is a no-fail recipe, really. If you have a large mixing bowl and you are not scared to get your hands a bit dirty, here you go! You are a few minutes away from making the most delicious appetizer for your next party.
How to freeze and make ahead your appetizer?
These are perfect appetizers to make ahead for Christmas or any party. Follow the steps below to freeze them with success.
Lay the balls, uncooked, on a plate covered with parchment paper
Leave half a thumb of space between each ball to prevent them from sticking together.
After an hour, transfer into an airtight plastic box.
It’s clearly your BEST alternative to potato chips for your next party!
How to defrost them?
You don’t have to defrost these balls in a microwave. Place the frozen balls onto a baking tray covered with baking paper. Bake at 200C (370F) for 20-30 minutes or until golden.
Best dips to eat them with!
The cheesy spinach bites are way better hot and dipped into the sauce! I recommend a few spinach ball dip recipes below:
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Preheat oven to 370°F (200°C).
Trim and wash the fresh spinach leaves.
Place the leaves in a large mixing bowl and cover with boiling water. Cover the bowl with a lid and set aside for 3 minutes.
Rinse the spinach with cold tap water. Drain and, using your hands, squeeze all the remaining water. You should measure 2/3 cup (160 g) of packed cooked spinach leaves. If you are using frozen spinach, defrost, and measure this quantity.
Place on a chopping board and finely chop the cooked spinach. Transfer into a mixing bowl.
Add beaten eggs, grated cheese, fresh herbs, salt, garlic powder, almond flour, and psyllium husk (or panko gluten-free crumbs if you are making the original recipe). You can also add salt and pepper if your cheese is not very salty. I didn't add any salt.
Combine with a spoon until it forms a batter from which you can form balls.
If too moist, add slightly more almond flour or crumbs until easy to roll a ball with your hands.
Place the balls on a non-stick cookie tray covered with baking paper, leaving a half-thumb between each bite. You should be able to make 22 spinach balls. One ball is about 1 tablespoon of batter.
Bake at 370°F (200°C) for 20-30 minutes or until golden on the top.
Serve immediately with dips like sugar-free tomato sauce, guacamole, mustard, or tzatziki.
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.
Spinach measurement: you need about 6 cups of fresh spinach. It makes about 2/3 cup (160 g) of cooked, squeezed, and packed spinach. It is ok to use frozen spinach as soon as you have 2/3 cup cooked, squeezed, packed spinach.Cheese options: you can replace grated cheddar but mozzarella, parmesan, Colby, Emmental, or any hard grated cheese you love.Herbs options: these spinach balls are delicious with fresh parsley, dill, or basil. Use your favorite herb or mix it!Psyllium husk:Don't use Metamucil fiber supplements in this recipe. It is not the same product as whole psyllium husk fiber. Metamucil is a husk powder that is not suitable for baking keto bread. It will turn food dry, purple, or blue.
* Percent Daily Values are based on a 2000 calorie diet.
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