Low Carb Matzo Balls


I’ve always loved matzo ball soup, but since my diabetes diagnosis I’ve limited myself to one or two matzo balls per bowl of soup.  This year I decided to create low carb matzo balls so that I can allow myself to indulge.  To be completely honest: these low carb matzo balls aren’t the real thing, but they are definitely a satisfying substitute.  I am pleased with the way they turned out and am excited to celebrate the Passover seder with as many matzo balls as I can handle!

(18 votes, average: 3.89 out of 5)
Low Carb Matzo Balls


  • 5 large eggs
  • 3 ½ cups almond flour
  • ½ cup ground flax seeds
  • ¼ cup water or soda water
  • 1 tablespoon olive oil
  • 1 tablespoon salt


  1. Whisk the eggs in a large bowl. Add the oil, water, salt, almond flour and flax seed. Mix until even. Cover the bowl and refrigerate for two hours.
  2. Boil water in a large pot.
  3. Take the mixture from the refrigerator and using wet hands, roll the mixture into small balls, no larger than a ping pong ball (they will expand during cooking). Drop the balls into the boiling water one by one as you make them. Lower the flame and cook for 30 minutes.
  4. Drain the water and set aside.
  5. Before serving, heat low carb matzo balls in chicken broth then add to soup.

Yield: 20-25 Matzo Balls

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