Sundried Tomato & Olive Dough Balls

Course: Snack
Servings: 15 Dough Balls
Author: Angela Coleby
Print Recipe


  • 3/4 cup (84g) coconut flour
  • 4 tablespoons butter melted
  • 1/2 cup (56g) Mozzarella Cheese grated
  • 1/2 cup (50g) Parmesan Cheese grated
  • 1 tablespoon baking powder
  • 2 tablespoons psyllium husk powder
  • 1 tablespoon apple cider vinegar
  • 2 eggs beaten
  • 1 tablespoon oregano
  • 10 black olives chopped
  • 5 sun dried tomatoes chopped
  • 3/4 cup boiling water


  • Preheat the oven to 180C/350F degrees.
  • Line a baking tray with parchment paper.
  • Mix the coconut flour, baking powder, psyllium husk powder and oregano together.
  • Add the eggs, melted butter, Mozzarella and Parmesan cheese and blend until combined thoroughly.
  • Add the apple cider vinegar, olives and sundried tomatoes.
  • Pour in the boiling water gradually, and mix until a dough like mixture forms. You might need a bit more water, depending upon the quality of the coconut flour used.
  • Take about a large walnut sized ball of dough, and fashion it into a ball. Place on the baking tin and repeat until all the mixture is used.
  • Bake for 30 minutes until golden and firm. If you want a cheesy topping, remove from the oven 5 minutes before the cooking end time, and sprinkle with cheese. Put back in the oven and bake.


Makes 15 balls
Nutritional Info per ball – 101 Calories, 7g Fat, 4g Protein, 5.8g Total Carbs, 3.4g Fibre, 2.4g Net Carbs