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.