Ingredients
Makes 24 (1-inch) balls
8 oz (225 g) full-fat cream cheese, softened to room temperature
1 cup (115 g) sharp white cheddar, finely shredded (block, not pre-shredded—anti-caking agents hinder melt)
½ cup (60 g) cooked bacon, crispy and finely crumbled (reserve 1 Tbsp for garnish)
¼ cup (25 g) green onions, thinly sliced (white and light green parts only)
1 tsp garlic powder (not garlic salt)
1 tsp onion powder
¼ tsp freshly ground black pepper
¼ tsp fine sea salt (adjust after mixing—bacon and cheddar add salt)
Optional coating: ½ cup (50 g) toasted almond flour (toast 5 min at 350°F for deeper flavor)
Optional garnish: Extra crumbled bacon, chopped chives, or smoked paprika
Step-by-Step Instructions
1. Blend the Base
In a medium bowl, beat cream cheese with a hand mixer (or sturdy spoon) until smooth and lump-free (~1 min).
Add cheddar, bacon, green onions, garlic powder, onion powder, salt, and pepper. Mix on low until just combined—do not overwork (prevents greasiness). Mixture should hold a soft peak.
2. Shape with Care
Scoop 1 Tbsp portions (use a #60 cookie scoop for uniformity). Roll gently between palms into 1-inch balls. If sticky, chill mixture 10 minutes first.
For coated version: Place almond flour in a shallow dish. Roll each ball lightly—just enough to adhere. For extra crunch, press gently to embed.
3. Chill to Perfection
Arrange on a parchment-lined plate or tray. Cover loosely. Refrigerate at least 30 minutes (ideally 1–2 hours)—this firms the fats and intensifies flavors.
4. Serve & Savor
Garnish with reserved bacon, chives, or a dusting of smoked paprika.
Serve chilled with:
Celery sticks or cucumber rounds (for crunch)
Low-carb crackers or pork rinds
A drizzle of hot honey (for sweet-heat contrast)
Tips for Perfect Gravy
(Note: These are intentionally un-sauced—but for a spicy aioli dip, blend ¼ cup mayo + 1 tsp sriracha + ½ tsp lemon juice.)
Serving Suggestions
Skewer with toothpicks for elegant passed appetizers
Pack in bento boxes for high-protein lunches
Crumble over keto Caesar salad for instant richness
Pair with a dry Riesling or hoppy IPA—the fat cuts the bitterness beautifully
Storage & Make-Ahead Tips
Keep airtight in fridge up to 5 days.
Freeze uncoated balls up to 1 month—thaw overnight, then roll in almond flour before serving.
Do not freeze coated balls—almond flour absorbs moisture and softens.
Frequently Asked Questions
Can I use dairy-free ingredients?
Yes: swap cream cheese for Kite Hill almond-based, cheddar for Violife, and bacon for coconut bacon (add ¼ tsp liquid smoke to filling).
No almond flour?
Roll in crushed pork rinds, everything bagel seasoning, or finely chopped pecans.
Why are my balls oily?
Overmixing or warm ingredients. Chill filling 15 min before rolling—and use full-fat dairy (low-fat weeps).
Allergy Information
Contains: Dairy, eggs (in some bacon—check label), nuts (almond flour).
Gluten-free, soy-free (verify bacon/cheese labels).
Nut-free option: Omit almond flour; roll in everything bagel seasoning or crushed seeds.
Nutrition Facts
(Per ball, coated)
Calories: 85 | Protein: 4g | Fat: 7g (sat 4g) | Carbs: 1g | Fiber: 0g | Sugar: 0g | Net Carbs: 1g | Sodium: 140mg
Final Thought
There’s quiet brilliance in restraint—especially when it tastes this rich. These cheese balls prove that “low-carb” doesn’t mean compromise. It means clarity: letting sharp cheddar, smoky bacon, and fresh herbs sing without distraction. As you pop one into your mouth and feel the cool creaminess give way to crisp bacon and toasted almond, you’ll understand: the most satisfying pleasures aren’t loud.
They’re small, intentional, and savored—one perfect bite at a time.
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