Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or silicon mat.
Boil 1 cup of water in a sauce pan over high heat. Remove from the heat. Add the spinach leaves. Cover and let sit for 2 minutes.
After 2 minutes, drain and rinse the spinach with cold water. Squeeze out the excess water from the spinach with your hands or in a piece of cheesecloth. Chop the spinach into small pieces.
In a medium bowl, combine the cheese, basil, garlic salt, almond flour, psyllium husk and egg. Stir to combine.
Add the spinach to the bowl and mix it into the other ingredients to form a dough. If it’s too wet and cannot be rolled, add a little more almond flour.
Roll into 1 1/2 inch balls to make approximately 18-20 balls. Place the balls, spaced out, on the baking sheet. Bake for 20-25 minutes, until golden brown and crispy.
Serve with homemade keto ranch dressing or blue cheese dressing.
Enjoy
NOTE:
Parmesan mozzarella blend can be substituted with cheddar cheese or Monterrey Jack for a bit of spiciness.
You cannot substitute coconut flour for almond flour. You can use low-carb bread crumbs.
You can use different fresh herbs if you like, such as parsley, rosemary, or thyme.
Freeze on a plate covered with parchment paper. After 1 hour, they are frozen enough to be transferred into an airtight container. Keep in the freezer for up to 3 months.
You don’t need to defrost the balls before baking. Place them on a tray covered with parchment paper and bake as regular.
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