Appetizers/ Gluten Free/ Low Carb

Parmesan & Pesto Garlic Doughballs

Pesto doughballs

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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!

Parmesan doughballs

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. 


pesto and garlic doughballs

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! 

Garlic doughballs



Parmesan & Pesto Garlic Doughballs
Yields 10
Write a review
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
  1. 1 cup (100g) Parmesan cheese, grated
  2. 1/2 cup (56g) coconut flour
  3. 2 tspn pesto
  4. 2 tblspn butter, softened
  5. 2 eggs
  6. 1/4 cup (28g) grated mozzarella
  7. 1 tspn garlic powder
Garlic Butter
  1. 1/4 cup (25g) butter, softened
  2. 1 tspn garlic powder
  1. Preheat the oven to 180C/350F degrees.
  2. Place the butter, pesto, eggs, Mozzarella and Parmesan cheese in a bowl and mix well.
  3. Add the garlic powder and coconut flour and blend into a dough.
  4. Form into 10 balls about the size of a large walnut. Sometimes wet hands helps.
  5. Place on a parchment lined baking tin next to each other in two rows of five.
  6. Bake for 20 minutes.
  7. Mix the butter with the garlic powder.
  8. Slather the garlic butter over the doughballs.
  9. Eat and enjoy!
  1. Nutritional Info per ball - 173 Calories, 14g Fat, 6g Total Carbs, 3g Net Carbs, 3g Fibre, 7g Protein
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Parmesan and pesto doughballs


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  • Reply
    November 17, 2019 at 5:25 pm

    ¿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?
    Thank you

    • Reply
      Angela Coleby
      November 17, 2019 at 6:12 pm

      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!

  • Reply
    July 12, 2016 at 7:41 am

    Waw, what a truly unique tasty looking recipe! I love that you used coconut flour in them! Yum!

  • Reply
    Barbara Loeding
    June 24, 2016 at 6:23 pm

    14 net carbs ..3 total carbs ?? is that reversed ?

    • Reply
      Angela Coleby
      June 24, 2016 at 6:26 pm

      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..

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