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Gluten FreeLow CarbVegetarian
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!
Cheese, Onion & Rosemary Dough Balls
Angela Coleby
5 from 2 votes
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Course Appetizer, Bread
Servings 12 Doughballs
Ingredients
- ¾ cup (84g) coconut flour
- 4 tablespoons (56g) butter, unsalted softened
- 2 eggs
- 2 small onions peeled, thinly sliced
- 1 cup (132g) Gruyere cheese grated
- ¼ cup (28g) Mozzarella cheese grated
- 1 teaspoon garlic powder
- 2 tablespoons psyllium husk powder
- 2 tablespoons Rosemary, fresh chopped
Instructions
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!
Notes
Makes 12 doughballs
Nutritional Info per doughball - 172 Calories, 12g Fat, 9g Total Carbs, 4g Net Carbs, 5g Fibre, 5g Protein
The information shown is an estimate provided by an online nutrition calculator.
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Reader Interactions
Comments
Alice
absolutely delicious! thank you so much for this recipe. We will make these regularly.
Reply
See AlsoBulgogi-Style Tofu RecipeAngela Coleby
That's lovely to hear! Happy baking!
Reply
Barb Kelley
I forgot to buy gruyere , so I substituted grated parmesan. Tastes like stuffing! Paired perfectly with a little of the cranberry chia jam. My 2018 Thanksgiving menu is shaping up nicely, thanks to you.
Reply
Angela Coleby
Thanks! I had said that about this recipe around Thanksgiving in that left overs would make a great stuffing! So glad to know it's not just me!! Bravo on the chia jam btw....
Reply
Patty
These look really good. Thank you for sharing your recipes, I have a question, have you tried with other spices different than Rosemary, I really d not like Rosemary...
Reply
Angela Coleby
How about thyme? Or sage? You could just leave the herbs out.
Reply
Karen
Made these according to the recipe, they are tasty enough. I think maybe there is too much coconut flour in the recipe. When warm they were nice, but as they cooled they became solid masses. I understand that different coconut flours have different properties but these are just tooooo dry.
Reply
Angela Coleby
It must be the coconut flour as I ate a couple cold the next day (another shameful breakfast) and they were fine. However, I've just had the same problem with another doughball recipe that I am playing with and I have to keep adding more moisture to it (it's nearly there though!). Perhaps my onions were a bit more greasier too! Thanks for the feedback!
Reply
Anne
Is psyllium husk powder the same as psyllium husks? If not I only have the husks: how much would I use?
Reply
Angela Coleby
It is the husks ground into a powder. If you can't grind them them use only one tablespoon. Hope you enjoy them!
Reply
Jody
What is your opinion on a couple of substitutions? Sharp Cheddar in place of the Gruyere and Xanthan Gum powder in place of the Psyllium husk power. Just trying to use up some things in my pantry...
Reply
Angela Coleby
It may not hold quite as well but should still be delicious. Let me know how it works out!
Reply
Eva
They look delicious, can't wait to make and try these.
Reply
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