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Spinach and artichoke is one of my all-time favorite dips. The savory blend of spinach, artichokes, and cream cheese is positively addictive and quite honestly, I could just eat it as is without any chips or bread. This is why I created this recipe so you get all that outrageously delicious flavor in one…or two bites! The pork rind and almond flour coating gives it a nice crispy outside while the inside is a ball of melty goodness.
This dish as pictured is keto friendly at ~0.1g per ball and a great option for a party or meal appetizer! This appetizer brings the flavors of Spinach and Artichoke dip into a crunchy bite with a little kick at the end!
The ingredients you need to enjoy this dish are unflavored pork rinds, almond flour and sriracha (optional), all of which can be purchased on Amazon or at a local supermarket.
Now, let’s get started!
Prepping Time 15M
Cook Time 2M
Total Time 17M
Net Carb/Ball ~0.1g
Servings 9 Balls
Ingredients
- 4oz Cream Cheese (slightly room temp)
- 1/2 Cup Spinach (frozen, chopped)
- 1/4 Cup Shredded Parmesan
- 2 Artichoke Hearts (canned)
- 1/4 tsp Salt
- 1/8 tsp Black Pepper
- 2 Garlic Cloves
- 1 tsp Sriracha (optional)
- 1 Egg (beaten)
- 2 oz Unflavored Pork Rinds
- 1/2 cup Almond Flour
Directions
1) Gather all the ingredients.
2) Defrost spinach and squeeze out excess water from spinach and chop if not already.
3) Chop artichoke hearts.
4) Grate garlic with a grater or garlic press and set aside.
5) Mix cream cheese, spinach, garlic, artichokes, Parmesan, salt, black pepper, and optional Sriracha into a mixing bowl and combine well. Place in freezer.
6) Meanwhile, place unflavored pork rinds in a food processor and pulse until rinds mimic the texture of bread crumbs.
7) In three separate small mixing bowl, fill one bowl with almond flour, one bowl with egg (beaten), and one bowl with crushed unflavored pork rinds.
8) Take cream cheese mixture out of the freezer and roll into 1/2 inch balls.
9) In this order, dip and coat each ball: almond flour > eggs > crushed unflavored pork rinds.
10) Fill vegetable oil up to about half of a fry pan and heat on medium.
11) Once the oil is heated and starts to lightly smoke, carefully transfer cream cheese balls and cook for 1 minute. Rotate and cook for an additional minute of the other side. Serve warm.
**Once cooked, these can also be stored frozen. To heat, place in oven at 350 F for 8-10 minutes.
Hope you enjoy our Keto-fied Spinach and Artichoke Cream Cheese Balls! If you are looking for other appetizers to start off your meal, be sure to check out our Recipe Index with over 150+ Asian inspired low-carb/keto recipes!
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Spinach and Artichoke Cream Cheese Balls
Ingredients
- 4 oz Cream Cheese slightly room temp
- 1/2 Cup Frozen and Chopped Spinach
- 1/4 Cup Shredded Parmesan
- 2 Whole Artichoke Hearts canned
- 1/4 tsp Salt
- 1/8 tsp Black Pepper
- 2 Cloves Garlic
- 1 tsp Sriracha optional
- 1 Egg Egg beaten
- 2 oz Unflavored Pork Rinds
- 1/2 Cup Almond Flour
Instructions
- Gather all the ingredients.
- Defrost spinach and squeeze out excess water from spinach and chop if not already.
- Chop artichoke hearts.
- Grate garlic with a grater or garlic press and set aside.
- Mix cream cheese, spinach, garlic, artichokes, Parmesan, salt, black pepper, and optional Sriracha into a mixing bowl and combine well. Place in freezer.
- Meanwhile, place unflavored pork rinds in a food processor and pulse until rinds mimic the texture of bread crumbs.
- In three separate small mixing bowl, fill one bowl with almond flour, one bowl with egg, and one bowl with crushed unflavored pork rinds.
- Take cream cheese mixture out of the freezer and roll into 1/2 inch balls.
- In this order, dip and coat each ball: almond flour > eggs > crushed unflavored pork rinds.
- Fill vegetable oil up to about half of a fry pan and heat on medium.
- Once the oil is heated and starts to lightly smoke, carefully transfer cream cheese balls and cook for 1 minute. Rotate and cook for an additional minute of the other side. Serve warm.**Once cooked, these can also be stored frozen. To heat, place in oven at 350 F for 8-10 minutes.
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