Keto Broccoli Cakes
These tasty, crispy keto broccoli cakes are made with cheese, almond flour, egg and seasonings, as well as the broccoli. They make a wonderful low carb side dish or else you can enjoy them as a snack.
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Total Time: 45 minutes
- Yield: 8 1x
Ingredients
Scale
- 1 fresh head of broccoli
- 1/3 cup (30g) almond flour
- 1/3 cup (80g) shredded cheese
- 1 large egg
- 1/2 teaspoon salt
- ¼ teaspoon black pepper
- Cooking spray, as needed
Optional Ingredients
- Garlic powder, onion powder, paprika, chili powder, dried herbs etc
Instructions
- Preheat the oven to 400°F (200°C).
- Line a pair of baking sheets with parchment paper.
- Chop the broccoli into florets and discard the base of the stem.
- Put the broccoli in a food processor and pulse until chopped.
- Now add the almond flour, cheese, egg, salt, pepper, and any other herbs, spices or seasonings you want to use.
- Pulse a few times to blend.
- Shape the mixture into 8 equal sized rounds on the parchment paper covered baking sheets.
- Make sure they don’t touch one another.
- Spritz with a little cooking spray.
- Bake for about 15 minutes on each side or until golden brown.
- Serve the cooked keto broccoli cakes hot with your favorite sauce or dip.
Notes
- If you prefer to pan-fry, just fry these in batches in oil in a skillet until golden on each side.
- You can make them any shape you like. A typical ‘tater tot’ shape would be fine too.
Keywords: broccoli, keto, low carb