Keto Marinated Cheese Balls

These low-carb labneh cheese balls make a delicious snack or accompaniment on a cheese board.

If you don’t have any labneh, you can use a combination of feta, ricotta and cream cheese instead. Alternatively, you can use a dairy-free option such as our Probiotic Dairy-Free Keto Cheese

These cheese balls are wrapped in a simple dukkah coating but feel free to use other alternatives such as:

• herb crusted balls: ¹/₄ cup finely chopped fresh herbs (eg parsley, dill, mint, coriander)
• spicy lemon balls: zest of 2 lemons + 2 tsp chile flakes
• smoky cheese balls: 1 tsp smoked paprika + 1 tsp sweet paprika + ¹/₂ ground cumin
• rosemary & olive balls: ¹/₄ cup chopped olives mixed with the cheese, then rolled in fresh or dried rosemary to taste

Step-by-step

1. Make the labneh according to the directions here.

2. Allow to strain for 12 hours or up to 48 hours so that it has thickened.

   

3. Form the labneh into 8 balls, rolling lighting between your palms to shape them.

   

4. Choose your flavourings — dukkah, herbed or spicy lemon — and spread out on a plate.

5. Roll the balls in the flavourings to coat.

   

6. Add to a glass jar (I used an 800 ml/ 28 fl oz capacity jar) and then pour over olive oil until the balls are all covered. (You'll need enough oil to cover the cheese balls but only a fraction is used to calculate the macros.)

   

7. Allow to marinate in the fridge for at least 8 hours before serving.

   

8. Store in a sealed glass jar container in the fridge for up to a month.

   

Recipe

Keto Marinated Cheese Balls

★★★★★5.0 (5 ratings)

These simple 3 ingredient cheese balls are the perfect bite-sized snack. Easy fat bombs packed with flavor and ...

Hands on

10m

Overall

3d

Servings

8

1.6 g

Net carbs

3.5 g

Protein

9.9 g

Fat

108

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings24 servings32 servings

US + metricMetricUS

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Ingredients makes 8 servings

• 200 g labneh cheese (7.1 oz) - you can make your own labneh
• 3 tbsp dukkah (18 g/ 0.6 oz)
• extra virgin olive oil, enough to cover

Instructions

1. Make the labneh according to the directions here.

2. Allow to strain for 12 hours or up to 48 hours so that it has thickened.

3. Form the labneh into 8 balls, rolling lighting between your palms to shape them.

4. Choose your flavourings — dukkah, herbed or spicy lemon — and spread out on a plate.

5. Roll the balls in the flavourings to coat.

6. Add to a glass jar (I used an 800 ml/ 28 fl oz capacity jar) and then pour over olive oil until the balls are all covered. (You'll need enough oil to cover the cheese balls but only a fraction is used to calculate the macros.)

7. Allow to marinate in the fridge for at least 8 hours before serving.

8. Store in a sealed glass jar container in the fridge for up to a month.

Nutrition per cheese ball

Carbs 6%Protein 13%Fat 81% of calories

Net carbs

1.6 g

Total carbs

1.9 g

Fiber

0.2 g

Sugars

1.4 g

Protein

3.5 g

Fat

9.9 g

Saturated fat

2.2 g

Calories

108 kcal

Sodium

77 mg · 3.34% RDA

Magnesium

9 mg · 2.19% RDA

Potassium

106 mg · 5.31% EMR

Nutrition by ingredient

Per cheese ball	Net carbs	Protein	Fat	kcal
Labneh Cheese, homemade (KetoDiet blog)	1.3 g	3.1 g	2.2 g	38
Roasted Nut & Seed Dukkah, homemade (KetoDiet blog)	0.3 g	0.3 g	0.9 g	11
Olive oil, extra virgin	0 g	0 g	6.8 g	60
Total	1.6 g	3.5 g	9.9 g	108

Serving size cheese ball

• Gluten free
• Dairy free
• Egg free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian
• Vegan