Savory Snack Balls with Almond Flour
Savory Gluten Free Almond Flour Snack Balls
This is by far the easiest snack recipe that I have ever made. Not only is it packed with protein, but it's also gluten-free, healthy, and only takes a few ingredients to make.
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Protein
Almond flour
Air fryer
Gluten free
Keto Diet
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Ingredients
Steps to make it
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Appetizer
Recipe Cuisine:
American
Servings:
8 people
Preparation Time:
15 minutes
Cooking Time:
These protein-packed, low-carb snack balls are a flavorful fusion of creamy Greek yogurt, nutty almond flour, sharp shredded cheese, fresh scallions, and zesty "everything bagel" seasoning, then rolled together. Soft on the inside with a savory crunch on the outside, they’re perfect for a quick bite, party platter, or nutritious on-the-go snack.
Step by Step Recipe Instruction Video:
Ingredients:
- 3 cups (340g) almond flour
- 2/3 cup (140g) Greek yogurt
- 1/2 cup (60g) shredded cheese (any kind)
- 1/2 cup (120g) chopped scallions
- 1/2 tbsp everything bagel seasoning
Steps to make it:
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Note: Some Greek yogurts can have slightly more water content than others, so it's best if you add the yogurt little by little until you get the pie dough consistency.
Add all ingredients to a mixing bowl and mix well. Use your hand to mix it well and knead the dough for a couple of minutes.
Take about two tablespoons of dough in your hand. Use both hands and shape it into a ball. It should look like a normal-sized meatball. Make the rest of the dough into small balls. They have to be all perfect balls or perfectly the same size.
Line the air fryer with parchment paper and put the almond dough balls in the air fryer.
Cook in the Air-fryer at 400°F (200°C) for 15 to 20 minutes.
Check and move them around after 10 minutes. Cook another 5 to 10 minutes, depending on your air fryer.
Let it cool for about 5 minutes and enjoy!
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Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results. Daily Value on the Nutrition and Supplement Facts Labels.
