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Spinach Balls

KETO SPINACH BALLS 1 g net carb per serve easy, healthy, gluten free #keto #spinach #spinachballs #glutenfree #appetizers #lowcarb #cheesy

Ingredients

Procedure

  1. Preheat oven to  370 F (200 C).
    1. Trim and wash the fresh spinach leaves.
      1. 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. 
        1. Rinse the spinach with cold tap water. Drain and using your hands to 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.
          1. Place on a chopping board and finely chop the cooked spinach. Transfer into a mixing bowl.
            1. 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 did not add salt.
              1. Combine with a spoon until it forms a batter from which you are able to form balls.
                1. If too moist add slightly more almond flour or crumb until easy to roll like a ball with your hands.
                  1. Place the balls on a non-stick cookie tray covered with baking paper leaving half thumb between each bite. You should be able to make 22 spinach balls, one ball is about 1 tablespoon of batter.
                    1. Bake at 370F (200C) for 20-30 minutes or until golden on the top.
                      1. Serve immediately with dips like sugar-free tomato sauce, guacamole, mustard or tzatziki. 

                       

                      Recipe by SWEET AS HONEY