Low Carb 3-Ingredient Cheese Olive Bombs
Servings: 18–24 cheese olive bombs (about 6–8 appetizer servings)
Ingredients
1 cup (about 4 oz / 115 g) finely shredded sharp cheddar cheese, packed
3/4 cup (about 3 oz / 85 g) finely grated Parmesan cheese
1 cup (about 5 oz / 140 g) pitted green olives, well drained and patted dry
Directions
Preheat your oven to 375°F (190°C). Line a baking sheet with aluminum foil for easy cleanup and a little extra crisping on the bottoms.
Prepare the olives: Drain the green olives very well, then spread them on a clean kitchen towel or paper towels. Pat them dry thoroughly. This helps the cheese mixture cling to the olives and keeps the bombs from getting watery.
Make the cheese coating: In a medium bowl, mix the shredded cheddar and grated Parmesan together with your hands or a spoon until evenly combined. The mixture should feel a bit tacky and hold together when you press it.
Form the cheese bombs: Scoop up about 1 tablespoon of the cheese mixture and press it into a flat little disk in your palm. Place one olive in the center, then gently press and mold the cheese around it, sealing it completely so no olive peeks through. Roll lightly between your palms to form a smooth ball. Repeat with the remaining cheese and olives, adjusting the amount of cheese per olive so each one is fully wrapped.
Arrange on the tray: Place each cheese-wrapped olive on the foil-lined baking sheet, leaving a little space between them so the heat can circulate. They’ll spread just slightly as they bake.
Bake until golden and melty: Slide the tray into the preheated oven and bake for 12–16 minutes, or until the cheese bombs are bubbling, lightly golden brown, and look a bit glossy with a slight greasy sheen on the foil. The edges should be just starting to crisp, but the centers will still look soft.
