Recipes

Carnivore Crispy Cheese Balls Recipe

adminDecember 6, 2025

0 92 6 minutes read

Ingredients

- 2 Egg Whites: The unsung hero of this recipe! Egg whites are crucial for binding the cheese and pork rind crumbs together, creating a structure that holds its shape during frying and provides that wonderful crispy exterior. Beating them to stiff peaks is key. This process incorporates air, making the egg whites light and fluffy, which in turn helps to create a lighter, crispier cheese ball. Don’t skip this step – it’s what prevents your cheese balls from becoming dense and chewy. We are using just the whites to keep the fat content in check and focus on the binding properties of the protein.

- 1 cup Mild Cheese, Grated: The heart and soul of our cheese balls! The type of mild cheese you choose is important. Think along the lines of cheddar, Monterey Jack, or mozzarella. These cheeses melt beautifully and offer a smooth, creamy texture that contrasts perfectly with the crispy pork rind coating. Pre-shredded cheese can be used for convenience, but freshly grated cheese generally melts more smoothly and contains fewer additives. For a richer flavor, you could even experiment with a blend of mild cheeses. Ensure it’s truly mild to avoid overpowering the other flavors and maintain a balance in the overall taste profile.

- 1/2 cup + 2 teaspoons Pork Rind Crumbs: This is where the magic happens! Pork rinds, a carnivore diet staple, are the secret to achieving that incredible, satisfying crunch. They replace traditional breadcrumbs or flour, providing a low-carb, high-fat, and protein-packed coating that is perfectly aligned with carnivore principles. The texture of pork rind crumbs is also superior to many conventional breading options, offering a unique crispiness that is hard to replicate. For this recipe, we use pork rind crumbs in two ways: a small amount is mixed directly into the cheese mixture to help absorb moisture and further bind the ingredients, while the majority is used for the outer coating. Using a food processor or a sturdy zip-top bag and rolling pin are effective ways to create fine pork rind crumbs. Consider using unflavored pork rinds for a pure cheese flavor, or experiment with different flavors for a fun twist (just ensure they are carnivore compliant!). The “2 teaspoons” are specifically integrated directly into the cheese mixture to enhance binding from within.

- 1/3 cup Parmesan Cheese, Grated: Parmesan cheese adds a punch of salty, umami flavor that elevates the cheese balls to another level. Its drier texture also helps to create a crisper coating when combined with the pork rind crumbs. Freshly grated parmesan is always recommended for the best flavor and texture compared to pre-grated options which can sometimes be dry and lack intensity. Parmesan’s strong flavor profile complements the mild cheese beautifully, creating a more complex and satisfying cheesy experience.

- Frying Oil (Tallow Recommended): The fat source for frying is critical, especially on a carnivore diet. Tallow, rendered beef fat, is the gold standard for carnivore cooking and frying. It’s incredibly stable at high temperatures, imparts a subtle savory flavor, and is packed with healthy saturated fats. If you don’t have tallow, lard (rendered pork fat) is another excellent carnivore-friendly option. Avoid using vegetable oils or seed oils, as they are generally not recommended on a carnivore diet and can be less stable for frying. Using enough oil to allow the cheese balls to float while frying is important for even cooking and crisping.

- Salt to Taste: Salt is essential for enhancing the flavors of all the ingredients. Be sure to season the cheese mixture adequately. Taste it before forming the balls and adjust the salt as needed. Remember, the pork rinds and parmesan cheese are already salty, so start with a moderate amount and add more if necessary. High-quality sea salt or Himalayan pink salt are excellent choices and provide trace minerals in addition to flavor.

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Instructions

Step 1: Prepare the Cheese Mixture

1. Combine Dry Ingredients: In a medium-sized mixing bowl, gently combine the 1 cup of grated mild cheese and the 2 teaspoons of pork rind crumbs. Using your hands or a spoon, mix them together thoroughly. This initial incorporation of pork rind crumbs helps to absorb any excess moisture from the cheese and creates a better binding base.

1. Season with Salt: Add salt to the cheese and pork rind mixture. Start with a pinch and taste a small amount. Remember that both parmesan cheese and pork rinds are inherently salty, so be cautious not to over-salt. You can always add more salt later, but you can’t remove it. Proper seasoning at this stage is crucial for the overall flavor of the cheese balls.

1. Incorporate Egg Whites: Gently fold in the beaten egg whites into the cheese mixture. Use a spatula or spoon and mix carefully until everything is just combined. Avoid overmixing, as this can deflate the egg whites. The goal is to evenly distribute the egg whites throughout the cheese and pork rind mixture, creating a cohesive base for forming the balls.

Step 2: Form the Cheese Balls

1. Portion the Mixture: Using a small spoon or a melon baller, scoop out portions of the cheese mixture. Aim for uniform sizes to ensure even cooking. Small to medium-sized balls (about 1-1.5 inches in diameter) are ideal for achieving crispiness and cooking through evenly.

1. Shape into Balls: Gently roll each portion of the cheese mixture between your palms to form smooth, round balls. If the mixture is a bit sticky, lightly dampen your hands with water or a touch of oil to prevent sticking. Ensure the balls are firmly formed to prevent them from falling apart during the coating and frying process.

1. Arrange on Tray: Place the formed cheese balls onto a tray or plate lined with parchment paper or wax paper. This prevents them from sticking to the surface and makes the coating process easier. If you have time, you can chill the cheese balls in the refrigerator for about 15-20 minutes at this stage. Chilling helps them firm up further, making them easier to handle and coat.

Step 3: Prepare the Pork Rind Coating

1. Combine Coating Ingredients: In another bowl, combine the remaining 1/2 cup of pork rind crumbs and the 1/3 cup of grated parmesan cheese. Mix them together well to ensure the parmesan is evenly distributed throughout the pork rind crumbs. This mixture will create the flavorful and crispy outer coating for the cheese balls.

Step 4: Coat the Cheese Balls

1. Roll in Coating: Take each cheese ball and gently roll it in the pork rind and parmesan cheese coating. Press lightly to ensure the coating adheres well to the surface of the cheese ball. Make sure each ball is thoroughly coated on all sides for maximum crispiness and flavor.

1. Return to Tray (Optional Chill): Place the coated cheese balls back onto the lined tray. At this point, you can either proceed to frying immediately or chill them in the refrigerator for another 10-15 minutes. Chilling again can further firm up the coating and help prevent the cheese from melting out too quickly during frying, especially if your kitchen is warm.

Step 5: Fry the Cheese Balls

1. Heat the Frying Oil: Place a skillet or deep fryer over medium-high heat. Add your chosen frying oil (tallow or lard) to a depth of about 1-2 inches, enough to allow the cheese balls to float. Heat the oil until it reaches the optimal frying temperature. You can test the oil temperature by dropping a small piece of pork rind crumb into the oil; if it sizzles immediately and browns quickly, the oil is ready. Using a thermometer, aim for a temperature around 350-375°F (175-190°C).

1. Fry in Batches: Carefully add the cheese balls to the hot oil in batches, being careful not to overcrowd the skillet. Overcrowding can lower the oil temperature and result in less crispy cheese balls. Fry in batches of 4-6 at a time, depending on the size of your skillet.

1. Cook Until Golden Brown: Fry the cheese balls for approximately 2-3 minutes per batch, or until they are golden brown and crispy on all sides. Turn them gently with a slotted spoon or spatula to ensure even browning. Keep a close eye on them as they can brown quickly due to the sugar content in cheese and the pork rinds.

1. Drain Excess Oil: Once golden brown, remove the cheese balls from the skillet using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil. The paper towels will absorb the extra oil and help maintain their crispy texture.

Step 6: Cool and Serve

1. Cool Slightly: Let the cheese balls cool slightly on the paper towels for a few minutes before serving. They will be extremely hot right out of the fryer. Allowing them to cool slightly also helps them firm up a bit more.

1. Serve and Enjoy: Serve the Carnivore Crispy Cheese Balls warm and enjoy immediately for the best crispy texture and melty cheese experience! They are delicious on their own or with carnivore-friendly dips