Cheesy Spinach Puffs (Low Carb, Gluten Free)


We love entertaining, so I’ve had to become adept at providing delicious foods that are low carb for our guests with diabetes.  One of the hardest food groups to make low carb for me is appetizers. It seems like with a few exceptions (mmmm, chicken wings!), all the best ones are loaded with high glycemic starches.  Potato skins, foccacia, crostini, etc. – so delicious, yet they are a blood sugar-raising nightmare.  Enter these fantastic spinach puffs!  Crisp on the outside, soft and cheesy on the inside, these are dangerously addicting.  But at less than one net carb each, you can indulge guilt free!  As an added bonus they are ridiculously easy to make – just blend, roll and bake!

If you’re making them for company you better double the batch – these go FAST!


(98 votes, average: 3.54 out of 5)
Cheesy Spinach Puffs (Low Carb, Gluten Free)


  • 16 oz. package frozen spinach, thawed and drained
  • 1 cup almond flour
  • 4 Tbsp salted butter, melted
  • 2 large eggs
  • 1/3 cup grated parmesan cheese
  • 1/3 cup crumbled feta cheese
  • 1/4 tsp ground nutmeg
  • 1 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1 tsp garlic powder
  • 1 Tbsp onion powder
  • 3 Tbsp heavy whipping cream


  1. Squeeze the spinach in a paper towel to remove as much of the moisture as possible.
  2. Add all of the ingredients to a food processor or blender and puree until smooth.
  3. Chill for 15 minutes (or longer). Form into 1 inch balls and place on a cookie sheet.
  4. Bake at 350 degrees (F) for 12 minutes.
  5. Don’t bake too long or they’ll dry out!

Yield: makes about 30 puffs

Food energy: 60 Cal.

Total fat: 5g

Carbohydrate: 0.8g

Protein per serving: 2g

Mellissa Sevigny has teamed up with ASweetLife and low carb food bloggers, Carolyn Ketchum and Maria Emmerich to create a perfect World Diabetes Day dinner.  Join us each day this week for mouth-watering recipes.  A spectacular dessert recipe will be posted on World Diabetes Day, along with the kickoff of our Le Creuset giveaway.  Stay tuned!

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2 years ago

How many puffs per serving?

3 years ago

Oh my goodness these are amazing

5 years ago

I made them and they were fantastic! I substituted regular all-purpose flour because my fiancé and I are not GF and I find almond flour to be really expensive. I also used Gruyere cheese instead of feta. I recommend dipping these in a tomato-based sauce such as marinara! I dipped them in some pasta sauce I had in the fridge and they were great! I do NOT recommend using a blender. I managed to get through it but it took a long time and I think I broke my blender in the process. Either way, thanks for this recipe! I’m… Read more »

5 years ago

I can’t wait to try these! Maybe with some goat cheese :)

Katy Killilea
6 years ago

I used coconut cream instead of heavy cream and they came out beautifully! We loved them.

Noelle Santoro
Noelle Santoro
6 years ago

Can you use coconut butter for this recipe?

7 years ago

These sound so good, Melissa!  The last time I tried a spinach ball recipe that had some stuffing in them they were too dry.  yours look so moist!  Will try them during the holidays for sure!

7 years ago

I tried this recipe out this weekend and they were very tasty.  I even re-heated a few this morning in the microwave and they tasted just as good as when they came out of the oven.  I think I might try adding sun dried tomato & basil and substituting mozzarella for the feta. :)

7 years ago

Can these be frozen unbaked and then baked before serving?  They sound yummy and just what I’m looking for!

3 years ago
Reply to  kristina

That’s what I did and they turned out beautifully!

7 years ago

Ohhhh!  These look so yummy!  Can’t wait to try them.  Thanks IBIH!


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