Cheese, onion and rosemary dough balls that are low carb and gluten free are a simply delicious recipe and also a great flavour combination of Gruyère cheese, caramelized onion and rosemary. This dough ball recipe came about as I have been playing with a coconut flour version of my low carb almond flour garlic dough balls and went a bit off track throwing ingredients together.
I used Gruyère cheese as it would melt, but would not “ooze”, retaining some structure and has a good flavour to go with the onion and rosemary. These are great on their own, but go to another level if you dip them in butter whilst they are still warm! Or perhaps add some garlic butter over them once you remove them from the oven. Or even more cheese! I can also testify that they are delicious cold the next morning, as I had a couple for breakfast the next day. No, I have no shame! Blame the Chief Taster as he was on his travels so I was solo taste testing!
As the dough came together I felt like a crazy scientist muttering “it’s alive” as the mixture started to hold. I think it was the psyllium powder that helped. The smell of these baking made me salivate like Pavlov’s dog due to the rosemary. Although I was nervous on how these were going to turn out and watched them cook through the oven window to check that they would hold shape. I was not disappointed! You could feed these to your guests and they would not suspect that they are munching a healthier version of dough balls. I now need to play with other flavours for more low carb dough ball recipes. I look forward to the taste tasting and the inevitable hissy fit as something doesn’t work!
- 3/4 cup (84g) coconut flour
- 4 tablespoons (56g) butter, unsalted softened
- 2 eggs
- 2 small onions peeled, thinly sliced
- 1 cup (132g) Gruyere cheese grated
- 1/4 cup (28g) Mozzarella cheese grated
- 1 teaspoon garlic powder
- 2 tablespoons psyllium husk powder
- 2 tablespoons Rosemary, fresh chopped
Heat half of the butter in a frying pan and add the onions. Cook on a medium heat for 10-15 minutes, stirring occasionally, until the onions are golden.
Add the Gruyere cheese and rosemary to the onions. Stir well.
Preheat the oven to 185C/350F degrees and line a baking tray with parchment paper.
Place the onion and cheese mixture in a bowl.
Add the eggs, mozzarella and butter and blend well. I found a fork to be effective.
Add the coconut flour, psyllium husk powder and garlic powder.
Mix well until you have a dough-like mixture.
Take a large walnut sized piece of the mixture and roll into a ball. Repeat until you have twelve balls.
Place the balls on a baking tray alongside each other in a rectangle shape.
Bake for 20 minutes until the balls are golden.
Eat and enjoy!
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