Ingredients
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7 ounces (200 g) goat cheesemedium-firm plain
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½ cup (2 ounces/55 g) Almond Flour
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2 tablespoons Coconut Flour
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½ teaspoon Sea saltfine
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¼ teaspoon Ground black pepper
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2 eggs
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2 tablespoons club soda
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for frying Coconut Oillard, or duck fat, Refined
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1 batch Sugar-Free Glaze
Directions
Yield: 9 balls (3 per serving)
I am a goat cheese fanatic. I never would have dreamed of a recipe like this being healthy, yet when it’s made with coconut oil and nut flours, it is! This is a very ketogenic recipe as well, with only 6 grams of carbohydrates (or 2 grams of net carbs) per serving.
Ingredients:
7 ounces (200 g) medium-firm plain goat cheese
½ cup (2 ounces/55 g) almond flour
2 tablespoons coconut flour
½ teaspoon fine sea salt
¼ teaspoon ground black pepper
2 eggs
2 tablespoons club soda
Refined coconut oil, lard, or duck fat, for frying
1 batch Sugar-Free Glaze
Directions:
- Cut the goat cheese into 9 slices. Roll each slice between your palms to shape into a ball.
- In a mixing bowl or food processor, mix together the almond flour, coconut flour, salt, and pepper. Spread this mixture in a shallow bowl.
- In a separate bowl, whisk together the eggs and club soda.
- Dip the cheese balls one at a time into the egg mixture, then roll in the flour mixture until well covered. Set on a plate covered with wax paper or aluminum foil. Refrigerate for 15 to 20 minutes.
- In a medium skillet that is at least 2 inches (5 cm) deep, over medium-high heat, heat enough coconut oil to go about 1 inch (2.5 cm) up the sides of the skillet.
- When the oil is hot, lower each cheese ball into the oil and move it around gently to fry on all sides. Don’t overcrowd the pan or the cheese balls will become soggy. Fry the balls until golden brown, then remove to a paper towel–lined plate to drain.
- Serve warm with the glaze.
tip
For more even frying, use a deep-fryer rather than a skillet.
note
The nutritional information assumes that each serving of cheese balls retains 2 tablespoons of coconut oil from frying.
