Keto Air Fryer Caramel Goat Cheese Balls
Published December 15, 2020 • Updated February 19, 2026
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Crispy, golden keto air fryer goat cheese balls coated in almond flour and ground pork rinds, then drizzled with sugar-free caramel syrup. I make these for every holiday party and they vanish in minutes.
I started making these keto air fryer goat cheese balls back in 2020, and they’ve become my go-to appetizer for literally every gathering. The concept is simple: roll soft goat cheese into small balls, freeze them so they hold their shape, coat them in a crunchy keto breading of almond flour and ground pork rinds, then air fry until golden and crispy on the outside, warm and melty on the inside.
What makes these different from most air fryer goat cheese recipes is the sugar-free caramel drizzle. Most recipes use honey, which is loaded with sugar. I use ChocZero’s sugar-free caramel syrup instead, and the sweet-tangy combination with the goat cheese is something I genuinely look forward to every time I make a batch.
The coating is the key to getting that satisfying crunch. I use almond flour as the first layer because it gives the egg wash something to grip onto. Then the ground pork rinds go on the outside for that deep, crispy crunch. If you’ve never tried homemade pork rinds, they make a huge difference here. I grind mine in a food processor until they’re fine like breadcrumbs.
Freezing the cheese balls before frying is non-negotiable. I learned this the hard way when my first batch turned into a melted mess inside the air fryer. 30 minutes minimum in the freezer, but I’ve left them in for up to 12 hours with great results. They actually fry better from frozen since the cheese holds its shape while the coating crisps up.
These are a natural addition to any keto appetizer spread. I usually set them out alongside my pork belly bites and air fryer jalapenos and everything gets cleaned out within the first hour. At only 0.6g net carbs per ball, I never feel like I need to hold back.
If you don’t have an air fryer, I’ve also baked these in the oven at 400 degrees for 10-12 minutes. The air fryer gives a slightly crispier result, but both methods work. I keep coming back to the air fryer because it’s faster and I get more even browning without having to flip them.
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Ingredients
8 oz soft goat cheese -
3 tablespoons almond flour
-
1 egg, beaten
-
3/4 cup ground pork rinds
-
1/4 cup sugar free caramel syrup
Step by Step Instructions
Step by Step Instructions
Portion the cheese
Pinch off a small piece of goat cheese and roll into 24 1/2-inch balls. Place on a parchment lined baking tray and freeze for 30 minutes.
Fill the bowls
Remove from the freezer. Add almond flour to a small shallow bowl, beaten egg to another, and ground pork rinds to a third bowl.
Add balls to tray
Place balls in a single layer on an air fryer tray or basket leaving space for air to circulate around the balls. Spray with cooking spray. Air fry at 400 degrees for 6 to 8 minutes.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I use a different type of cheese instead of goat cheese?
I've tested these with cream cheese and mascarpone, and both hold up well in the air fryer. The texture is similar, but you lose the tangy flavor that makes these special. My workaround is adding a tablespoon of plain yogurt to cream cheese before rolling. It brings back some of that tang.
What can I use instead of pork rinds for the coating?
I've tried a few alternatives. Finely crushed keto-friendly crackers work in a pinch, and I've also used a mix of parmesan and almond flour when I was out of pork rinds. The crunch is different, but it still tastes great. I always come back to pork rinds though because nothing else gets quite as crispy in the air fryer.
Can I freeze these for longer than 30 minutes?
I've left them in the freezer for up to 12 hours before frying, and they actually come out better. The cheese is firmer, so it holds its shape even better in the air fryer. I usually prep a batch the night before a party and fry them right before guests arrive. Just add an extra minute or two to the cook time if they're frozen solid.
Why does my cheese ooze out even after freezing?
I had this problem with my first few batches. Two things fixed it for me: making sure the balls are small enough (about 1/2 inch) and pressing the pork rind coating on firmly so there are no gaps. If the coating has thin spots, the cheese finds its way out. I also make sure they go from the freezer straight into the air fryer with no thaw time.
How do I prevent the coating from falling off?
My secret is the almond flour layer. I always roll in almond flour first because it creates a dry surface for the egg wash to cling to. Without it, the egg just slides off smooth goat cheese. I also pat the pork rinds on gently instead of rolling, which helps them stick without knocking off the egg layer.
What temperature should I set my air fryer to?
I use 400 degrees and my batch takes 6-8 minutes. I've experimented with lower temps and the coating doesn't crisp up enough before the cheese starts melting. Higher temps work too, but I find 400 is the sweet spot where the outside gets golden and crunchy while the inside stays creamy. Every air fryer runs a little different, so I always check at 6 minutes.
How should I store leftover goat cheese balls?
I keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them back in the air fryer at 350 degrees for 3-4 minutes. The microwave makes the coating soggy, so I avoid that. They're honestly almost as good reheated as they are fresh.
Can I use regular breadcrumbs instead of pork rinds?
I stick with pork rinds because regular breadcrumbs add carbs I don't want. One serving of traditional breadcrumbs can have 15-20g of carbs. If you need a nut-free option, I've had good results with finely ground sunflower seed flour mixed with grated parmesan. The carb count stays low and you still get a nice crunch.
Brought these to a Super Bowl party a couple weekends ago and watched two people pick them up thinking they were some kind of sweet truffle. One of them asked if I'd ordered them from somewhere, which I took as a reasonable compliment. Nobody guessed pork rinds until I said something. The goat cheese holds its shape better than I expected after sitting out, which matters when you're not hovering over the appetizer table all night.
The pork rind reveal always lands. And that's the real reason I use goat cheese here instead of cream cheese. Holds at room temp in a way cream cheese just doesn't.
Love your site. Not even sure where i saw you do the goat cheese balls the pork belly and bacon boubon balls. I tried to sign up to follow you but you just disappeared. Put in the name and it brought me to this site. I like the ease if theses recipes and not so many ingredients. Cant wait to try them. I will be going on pinterest to sign in with you. Never got to see the bars ir how to get them.
So glad you found your way here! The pork belly and bacon bourbon balls are some of my favorites too. You'll have to report back when you try the goat cheese balls. The pork rind coating always surprises people.