Summary:

With only a few ingredients and no cooking, these low carb and keto cheese ball bites are easy to make, with a deliciously creamy interior surrounded by a flavorful crust of everything bagel seasoning. They can serve as a convenient everyday snack or make-ahead holiday appetizer.

Mini Cheese Balls

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Prep: 10

Chill: 1

Yield: 14 cheese balls

INGREDIENTS

▢ 8-ounce brick cream cheese
▢ 1 cup finely grated parmesan cheese (Note 1)
▢ 4 tablespoons unsalted butter (Note 2)
▢ 1/3 cup store-bought or homemade everything bagel seasoning (Notes 3-4)

INSTRUCTIONS

Soften Ingredients: Add cream cheese, parmesan cheese, and butter to bowl fitted to electric mixer (Note 5). Let stand for 30 minutes to soften at room temperature.
Beat Mixture: Using electric mixer fitted with flat beater, beat for 1 minute on medium speed, then pause to scrape down beater and bowl. Continue beating on medium speed until mixture is light and fluffy, about 1 minute. Initially, mixture will combine into dense dough, then become airier, spreading out and clinging to sides of bowl.
Form Into Balls: Use cookie scoop (Note 6) to form 1.5-inch diameter ball. Roll ball or sprinkle with seasoning mix until covered all around, then place on sheet pan. Repeat until mixture is used up, yielding about 14 balls.
Chill & Serve: Transfer sheet pan to refrigerator and chill for 1 hour (Note 7). Transfer chilled cheese balls to serving plates and serve cold (Notes 8-9).

NUTRITION

Makes 14 Servings

Amount Per Serving (1 ball):

Calories 110 (82% from fat)
Total Fat 10g	16%
Saturated Fat 6g	30%
Cholesterol 29mg	10%
Sodium 90mg	4%
Net Carb 1g
Total Carb 1.5g	0%
Dietary Fiber 0.5g	1%
Sugars 0g
Protein 3g

Vitamin A 6% · Vitamin C 0% · Calcium 6% · Iron 2%

PHOTOS

cream cheese, butter, parmesan cheese in mixer bowl

cheese mixture after combining using electric mixer

cheese balls covered in bagel seasoning on a sheet pan

NOTES & TIPS

(1) Parmesan Cheese. About 4.5 ounces weight. This is finely grated parmesan that has a sandy or almost powdery texture, not shredded, often available in pre-grated bags in the refrigerated section of U.S. grocery stores.

(2) Butter. Avoid salted butter, which may result in overly salty cheese balls.

(3) Everything Bagel Seasoning. I use store-bought everything bagel seasoning from Kroger Simple Truth or Trader Joe’s brands. Store-bought mixes are the easiest and most convenient, but homemade mixes allow you to have more control over the ingredients, especially the salt. You can make a homemade version by stirring 2 tablespoons dry minced onion, 4 teaspoons poppy seeds, 4 teaspoons white sesame seeds, and 2 teaspoons garlic powder in a small bowl until well-mixed.

(4) Other Seasoning Flavors. Keep the base recipe for these mini cheese balls the same, but change up the seasoning so you don’t tire of the same flavor. Ideas include: chipotle seasoning (I like Mrs. Dash Southwest Chipotle Seasoning), ranch seasoning, bacon bits, toasted chopped nuts, thinly sliced scallions, garlic, and herbs. If you use a fine powder-like seasoning instead of something coarser like the Everything Bagel seasoning, you will only need about half the amount listed in the recipe.

(5) Electric Mixer. I use a 3.5-quart stand mixer. A hand mixer will also work.

(6) Cookie Scoop. Each ball should be about 2 tablespoons. I recommend using a cookie scoop so that the balls have a consistent size and shape. It’s also faster and less messy.

(7) Chilling. This step is important to allow the cheese balls to firm up. Otherwise, they are too soft to handle at room temperature.

(8) Serving. Serve these mini cheese balls alongside crispy almond flour crackers as an appetizer at your next party, especially at holiday gatherings around Thanksgiving and Christmas. Since these cheese balls are bite-sized and served cold, they’re perfect finger food that can be made ahead of time (see next note) without reheating.

(9) Make Ahead / Leftovers. To make ahead of time or to store leftovers, transfer the chilled cheese balls to a resealable bag or covered container. Store in the refrigerator for up to 3 days or in the freezer for longer-term storage. Thaw overnight in the refrigerator before serving.