KETO SPINACH BALLS
6 cups Fresh Spinach Leaves
3 large Egg beaten
1/4 cup chopped fresh parsley
1 cup Grated Mozzarella
1 teaspoon Garlic powder
1 teaspoon salt
2 tablespoons Whole Psyllium Husk
1 cup Almond Flour
Combine Dry Ingredients
– 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.
Add other ingredients
– Rinse and Drain the spinach – Finely chop the cooked spinach – Add beaten eggs, grated cheese, fresh herbs, salt, garlic powder, almond flour, and psyllium husk
– Combine with a spoon until it forms a batter from which you can form balls. – 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.
Bake at 370°F (200°C) for 20-30 minutes or until golden on the top.
Net Carbs: 1 gram Fat: 1.6 grams Protein: 3.4 grams 1 Serving = 1 Ball - 22 balls per batch
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