Baked Cheddar + Olive Balls

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


  • 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)


  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 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