Air fryer cheesy dough bites with tzatziki

Instructions
These directions are written for 16 servings; feel free to adjust accordingly.

Cheesey Dough Bites Combine mozzarella and cream cheese in a non-stick pan over medium heat or in the microwave. Stir until everything has been evenly mixed together.

Add almond flour, half the Parmesan cheese, an egg, white wine vinegar and baking powder into a mixing bowl and combine thoroughly using either your hands or an electric mixer fitted with dough hooks to form a dough ball. Knead for five minutes by hand before kneading your dough ball for another five minutes in an electric mixer fitted with dough hooks.

Divide the dough into balls using either your fingers or a cookie scoop; they should measure around 1-1/2 inches (4 cm). Coat each one with the remaining Parmesan cheese before rolling them up and serving.

Heat the air fryer to 400degF (200degC). Place dough bites in the basket of your air fryer, and cook for 8 minutes.

Rinse and finely chop cucumber, or use the coarse side of a grater. Peeling or deseeding depending on variety. Please see tips below for assistance.

Combine Greek yogurt, cucumber, garlic cloves, dill leaves and ground black pepper in a bowl and season to taste with salt before drizzled olive oil as a finishing touch before serving.

Tips If using an English cucumber (which has thin skin and relatively few seeds) to make tzatziki, no peeling or deseeding will be required.

For thicker tzatziki, place grated cucumber in a colander or sieve and sprinkle with salt. Combine and allow excess liquid to drain for 5-10 minutes before wrapping the cucumber tightly in a tea towel to squeeze out any additional moisture.

Tzatziki can last in the refrigerator for approximately three days.

Each serving contains 2 grams of net carbohydrates, including tzatziki.

Oven Method
Preheat the oven to 410degF (210degC). Complete Step 2 of this recipe and bake for 12 minutes before proceeding to Step 3.