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Baked Cheddar + Olive Balls


  • Author: Lila Ruth
  • Prep Time: 25 min
  • Cook Time: 20 min
  • Total Time: 45 min
  • Yield: 26 1x

Ingredients

Scale
  • 2/3 cup + 1 tbsp almond flour (Bob’s Red Mill)
  • 1/3 cup + 1 tbsp tapioca starch
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 3/4 cup sharp cheddar cheese, shredded
  • 3 tablespoons butter, melted
  • 1 egg white (no yolk)
  • 26 small olives with pimento

Instructions

  1. Preheat oven to 375 degrees
  2. In a large bowl, whisk together almond flour, tapioca starch, paprika + salt. Add shredded cheese and stir until evenly incorporated into the flour mix.
  3. Add melted butter and egg white. Combine until dough forms. Dough will be sticky. Shape dough into a ball and set aside.
  4. Drain your olives well in a small colander. Spread olives onto a paper towel and pat dry. Then place a piece of parchment paper onto a baking sheet.
  5. Take a pinch of dough and place an olive towards the center, using your fingers to shape the dough around it, covering the olive completely. Roll into a ball using the palms of your hands. Place ball onto parchment paper. Repeat until you have all 26 completed. Then chill your formed olive balls for 5 minutes in the freezer (or 10 minutes in the fridge) prior to baking.
  6. Bake at 375 degrees for about 20-25 minutes. Balls will be firm to touch and golden. Let them cool 5 minutes before plating and serving. Enjoy!

Keywords: grainfree, glutenfree, cheddar, olive, pastry, appetizer, cocktails