Step-by-Step Instructions

The Secret to the Perfect Crust

The trick to getting that “melty but firm” exterior seen in the photo is the Cheese-to-Flour ratio. 1. Prep the Olives: Drain your jar of olives and pat them thoroughly with paper towels. 2. Mix the Dough: In a food processor or bowl, combine 2 cups of shredded sharp cheddar with 1 cup of almond flour. If the mixture is too dry, add 1 tbsp of melted butter. 3. The Wrap: Take about a tablespoon of dough, flatten it in your palm, place the olive in the center, and roll it until the olive is encased. Tip: Leave a tiny bit of the olive showing (like in the photo) for a professional look! 4. Chill: Place the balls on a tray in the fridge for 15 minutes. This prevents them from spreading too much in the oven. 5. Bake: Set your oven to 400°F (200°C). Bake on a parchment-lined tray for 12–15 minutes until the cheese is bubbling and golden brown.

Page 4: Nutrition & Serving Tips

Kitchen Tips for Success

• Use Foil or Parchment: As seen in your photo, these can get messy! Use a lined baking sheet for easy cleanup.

• The “Crunch” Factor: If you want them extra crispy, turn on the broiler for the last 60 seconds of baking.