Cheese and nuts in moderation make excellent low FODMAP and low carbohydrate snack options. Try out this satiating Low FODMAP Cheese Balls recipe as an easy snack option!
This recipe comes together in less than 5-minutes. Just combine some cream cheese, cottage cheese, shredded cheddar and parmesan into a mixing bowl. Mix the cheeses up with some almond flour, chopped walnuts, fresh thyme, red pepper flakes and black pepper.
Once the ingredients are well combined, form 12 ping-pong size balls and place them in a container. Store the cheese balls in the refrigerator to cool.
To finish off this recipe, roll the cooled cheese balls into gluten-free bread crumbs. Season the bread crumbs if they are plain with pepper, oregano and thyme.
You can eat this recipe as a snack, or serve it as an appetizer at a party!
This recipe complies with the following diets:
- Paleo- no
- SCD– no
- Low FODMAP– yes, stick to 2 balls as a serving size
- Gluten free– yes
- Low lactose- yes
- Vegan- no
- Vegetarian- yes
- Keto- yes, each serving has 4g of net carbs
Per serving (2 balls): 138 calories, 6 grams protein, 5 grams carbohydrate, 1 gram fiber, 12 grams fat
- 3 tablespoons cottage cheese
- 3 tablespoons cream cheese
- 3 tablespoons shredded Parmesan
- 3 tablespoons shredded cheddar
- 3 tablespoons almond meal
- 1/2 cup finely chopped walnuts
- 1 teaspoon fresh thyme
- 1 teaspoon red pepper flakes
- 1/2 teaspoon black pepper
- 1/4 cup gluten free bread crumbs
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon sea salt
- In a mixing bowl, combine the cheeses, almond meal, walnuts, fresh thyme, red pepper flakes, and black pepper.
- Roll 12 balls out of the batter and place them into a container to cool in the refrigerator for a few minutes.
- Meanwhile, on a plate, mix together the breadcrumbs, dried herbs and salt. Roll the cooled balls into the breadcrumb mixture.
- Store the cheese balls in the refrigerator for up to 4-days.