Cheesy Cheddar Bites

Football season is in full swing and nothing goes better with football Sundays than snacking.  It can be the downfall of many people when there are tempting snacks around the house.  I think it’s important to find a variety of snacks that are easy to make and can be your go-to treats on days when you feel like grazing.  For some of us, eating our feelings is the only way to cope with our football team’s current record, so it’s a good idea to prepare low carb snacks that will help keep you on track.  I have some wonderful ketogenic dip recipes on my blog that I love to make for the ultimate snack, but today’s cheddar bites are going to be a touchdown at your next gathering.  Not only do they make a great snack, these would be wonderful with a spaghetti squash or zoodle recipe for dinner as well.

First I gathered my ingredients and pre-heated the oven to 400°F.  Chances are you already have all of these ingredients if you follow a low carb diet, which makes this recipe even easier!

I cracked the eggs into a mixing bowl, added salt and pepper, and beat them with a whisk.  I added all three cheeses, the almond flour, a little garlic powder, and some parsley flakes to the eggs and stirred everything together until a dough formed.

I separated the dough into 8 sections and then rolled each of them into a ball.  I lined a baking sheet with parchment paper and baked the bites for 14 minutes until golden brown and slightly crisp on the outside.  And that’s it!  It’s so easy to make yet tastes delicious.  They are dense and cheesy and full of flavor.  I love how quickly you can throw these together before dinner or as a snack.  You could easily play with flavor variations, using chopped fresh garlic (for a few more carbs) or pepper jack, goat, or blue cheeses.  The possibilities are endless!

Cheesy Cheddar Bites

Prep Time: 5 minutes

Cook Time: 14 minutes

Total Time: 19 minutes

Yield: 8 bites

Serving Size: 2 bites

Cheesy Cheddar Bites


  • 1/2c shredded cheddar cheese
  • 1/4c shredded mozzarella cheese
  • 1/4c grated parmesan cheese
  • 1/2c almond flour
  • 2 eggs
  • 1/4tsp garlic powder
  • 1/4tsp parsley flakes
  • To taste
  • Salt
  • Pepper


  1. Pre-heat the oven to 400°F.
  2. Crack 2 eggs in a mixing bowl, season with salt and pepper, and beat with a whisk.
  3. Add all three cheeses, almond flour, garlic powder, and parsley flakes to the eggs and stir until a dough forms.
  4. Separate dough into 8 sections and roll each section into a ball.
  5. Bake on a parchment-lined baking sheet for 14 minutes until golden brown and slightly crispy.

Nutrtional Information

Per serving: 222 calories, 4g total carbs, 2g net carbs, 17g fat, 15g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)

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  1. chefess

    These look tasty! I really appreciate your creations even if they do make me gain weight! Your buffalo chicken meatballs were SO good I binged on them and packed on a few pounds! LOL

    I got it together this past week and managed to re-lose them, so no worries.

  2. Julia

    Do you think coconut flour would work if I upped the liquid a bit? My son is allergic to nuts (all nuts!) and having almond flour around scares me.

    • Hi Julia! It’s certainly worth a try. Like you said, add a little more liquid. They may be a bit fluffier than the ones I made but I bet they would still work!

    • Marjorie

      Julia: I have a recipe for a single muffin for one person (cooked in microwave) that uses coconut flour, one egg, leavening and spice.

      The ratio of coconut flour to egg is 1 egg to 1 tablespoon of coconut flour
      That raido might work in this recipe, it’s a starting point; if it works, great.
      If the bites in the first recipe form pancakes instead of balls, use more coconut flour next time. (Coconut is a nut too.)

  3. Leslie Dixon

    I tried making these today and followed the recipe exactly as described. However, the balls came out a little tough. The taste was there, and was perfect, but I’m not sure why they came out so hard. Do you have any idea what mistake I might be making? Thanks in advance.

    • I’m not sure Leslie! Perhaps it was slightly overdone, maybe try 12 minutes next time. You could add a little melted butter, too, which might help. Hope they work better next time!

  4. Ruth

    Great recipe – fast, simple & tasty. Replaced mozza with extra cheddar & split into 12 servings (calculated 3g per 2 servings with my ingredients). They were just the right amount of crispy & very tasty. Admit these could be addictive and next time I might split into 24 tiny servings 🙂

  5. Sandra

    I just made these at first they were balls then in the oven they had flatten. Any ideas why? Thanks 🙂

    • Hi Sandra. Not sure why they would completely flatten. Mine did slightly on the bottom but overall kept their round shape. Next time double-check the amount of almond flour you’re adding, as well as the heat of the oven. Hopefully they still taste good!

  6. Fawn

    Mine, too, completely flattened. Not sure why. The dough was a bit runny. I had to refrigerate it so that I could form it into balls.

  7. Margo

    I probably should have done one batch before quadrupling for an event. They came out horrible and flattened like pancakes, I used Almond/flour/meal and it was so moist so i added more Almond flour. Still flattened and taste horrible 🙁

  8. Kay

    Grateful for this site!
    Made these today and they came out beautifully. I’m not a great cook, so all credit goes to your recipe.

    Many thanks!


    I just made these as a trial run because there is a potluck at work tomorrow. Oh me oh my! They sort of remind me of mini cheddar biscuits! They are delicious and I don’t think I’m going to want to share! I did make the balls smaller with the above recipe yielding 12 bite size balls of awesomeness. I’m so happy i found this recipe.

  10. Rosemary

    I just found your blog and used this recipe for a party appetizer. Thank you! I subbed Jarlsburg for the mozzarella, since I had it on hand. No one even noticed they were LC and were snatched up. I’ve already bookmarked a few recipes to try. Keep up the good work.

  11. Lisa

    Has anyone tried these with a cream cheese instead of one of the others? The original recipe is delicious, just trying to switch it up a bit to.

  12. Shannon

    These are amazing staple in my keto diet right now. I make them bigger and flatter and use as bread. They are a gret meal with cream cheese and some tomato on them. I make a big batch every week!

  13. Lisa

    I made these for a party last night and they were a hit… however the dough wasn’t think enough to maintain a ball shape… they flattened out a bit, but to my surprise, they had the consistency of a biscuit! Sooo delicious. I think I found a new “bread” actually. Split it in half and put a pat of butter on it or some ham and cheese and you have an amazing slider!

  14. Suzanne

    Yummmm! Made a batch and immediately started another one! ((Didn’t even turn off the oven before deciding these were AMAZING!))

    • Hi Ella! Coconut flour soaks up liquid more than almond flour does, so it will have the wrong consistency if you don’t account for this. It will likely be dry and crumbly if you don’t add enough liquid of offset that difference.

  15. Diana

    My dough was kinda runny and def couldn’t roll them into balls. I followed the recipe so I have no idea what went wrong?!?

  16. Carrie

    Omg these are SO good! I’ve made them twice in three days. This time I tripled the batch and added some mild sausage to the mix. Also, I found if you have a meatballer, you can scoop them out nicely without having to hand roll them. They do turn out the teeniest bit flatter, but not anything to complain about. Much faster and less messy. Thank you so much for sharing these!

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