Start by washing the fresh spinach leaves thoroughly. In a large pot, bring water to a boil and blanch the spinach for about 2 minutes until wilted. Drain and let it cool. Once cooled, squeeze out any excess water and chop the spinach finely.
In a mixing bowl, combine the chopped spinach, beaten eggs, grated cheddar, grated parmesan, almond flour, psyllium husk, garlic powder, onion powder, black pepper, and chopped parsley. Drizzle in the olive oil. Mix everything well until fully combined.
Preheat your oven to 350°F (175°C). Using a cookie scoop or your hands, form the mixture into small balls (about 1 inch in diameter) and place them on a baking sheet lined with parchment paper.
Brush the tops of the spinach balls with a little olive oil to enhance browning. Bake in the preheated oven for 20-25 minutes or until golden brown and firm to the touch.
Remove from the oven and let them cool slightly before serving. Enjoy warm as a delicious keto-friendly appetizer!
