Low Carb Garlic Dough Balls
These low carb garlic dough balls will fill that gap on your plate next to the steak and salad.
Per dough ball: 80kcal, 7g fat, 4g protein, ~2g carbs – ~1g fiber = ~1 net carb
- Prep Time: 20m
- Cook Time: 15m
- Total Time: 35m
- Serves: 5
- Yield: 15 dough balls
Ingredients
- 6 ounces shredded mozzarella
- 1 ounce (28g) cream cheese
- 1 tablespoon (14g) butter
- 3/4 cup blanched almond flour
- 1 teaspoon xantham gum
- 1 teaspoon baking powder
- 1 teaspoon active dry yeast
- 2 tablespoons warm (~110F) water, for dissolving yeast
- 2 large eggs (one for dough, one for egg wash)
- 1 dash salt
- 1/2 teaspoon garlic powder
- 1 tablespoon coconut flour (for kneading dough)
Instructions
- Preheat oven to 375F. Prepare a baking pan by covering with parchment paper or a baking mat.
- Sift together dry ingredients (almond flour, xantham gum, baking powder, salt, garlic powder).
- Add yeast to warm water and allow to dissolve, stirring to break up any clumps.
- In a microwave-safe bowl, combine mozzarella, cream cheese, and butter. Microwave for 60-90 seconds, or until cheese is melted. Stir to combine.
- Add dry ingredients, egg, and yeast mixture to melted cheese mixture and mix well until dough forms a ball.
- Turn dough onto a flat surface sprinkled with the coconut flour and knead gently, 15-20 times.
- Optional: For fluffier dough balls, cover the dough with a damp cloth and allow to rise in a warm place for ~10 minutes.
- Divide dough into approximately 15 evenly sized portions and roll each into a ball.
- Beat remaining egg and use it to coat each of the dough balls. Optionally, sprinkle with seasoning, sea salt, or other toppings.
- Bake for 15-18 minutes, or until golden brown.