Low carb and gluten free doughballs made with coconut flour and flavoured with Parmesan cheese and pesto. A great appetizer or a snack. Or perhaps breakfast. I won't judge. We've all been there!
I have a delicious garlic dough ball recipe made with almond flour so thought I would give it a try with coconut flour. The results were a lot different from what I had anticipated and this turned out to be more of a tear and share bread as the dough balls baked out together. Once slathered with garlic butter we fell upon these like a pack of ravenous dogs. Growling and snarling at each other when it came to the last doughball too!
I've also made this with cheese after they are baked. Add the garlic butter, slather with cheese and pop under the grill. You will not be disappointed and I would say that you will not want to share them, but they are so filling you would find it hard to eat them all to yourself.
The net carbs per ball are just 3g so nothing should stop you. Put that oven on and get baking! And who ever coined the phrase "tear and share" did not taste their food as I did not want to share these!
WATCH THE VIDEO
Parmesan & Pesto Garlic Doughballs
- 1 cup Parmesan cheese shredded
- ½ cup Mozzarella cheese shredded
- ½ cup coconut flour
- 2 teaspoon pesto
- 2 tablespoon butter softened at room temperature
- 2 medium eggs
- 1 teaspoon garlic powder
- ¼ cup butter, unsalted
- 1 teaspoon garlic powder
- Preheat the oven to 180C/350F degrees.
- Place the butter, pesto, eggs, Mozzarella and Parmesan cheese in a medium bowl and mix well.
- Add the garlic powder and coconut flour and blend into a dough.
- Form into 10 balls about the size of a large walnut. Sometimes wet hands helps with this
- Place on a parchment lined baking tin next to each other in two rows of five.
- Bake for 20 minutes.
- Whilst the doughballs are cooking make the garlic butter.
- In a small bow, mix the butter and garlic powder.
- Remove the doughballs from the oven and slather the garlic butter over them so it melts.
- Eat and enjoy!
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
In the list of ingredients, mozarella cheese does not appear, however, when you describe the recipe, if you mention mozarella cheese, but the amount that is needed does not appear. Could you clarify this question for me?
Thank you very much
It should be 1/2 cup mozzarella! Thanks for letting me know. I've corrected the recipe card.
¿Podrías decirme si aparte de cocinarlas al horno,se podrían cocinar en sartén?
Could you tell me if apart from baking them, they could be cooked in a pan?
Hola, I've never tried them in a pan, but tend to lean towards baking them. If you try them in a pan with success, please let me know!
Waw, what a truly unique tasty looking recipe! I love that you used coconut flour in them! Yum!
I'd be lost without my coconut flour although I've made this with almond flour too. What's not to love about parmesan and pesto though?!
Allergic to coconut - what was your almond flour amount? Thanks!
This is a version with almond flour
14 net carbs ..3 total carbs ?? is that reversed ?
No, the 14g is for the Fat...it's just how the nutritional format on this recipe menu appears. They are a bit too close together for my liking..