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Victoria Haneveer

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8
Ingredients Method Notes

Ingredients
 

  • 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

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Line a pair of baking sheets with parchment paper.
  3. Chop the broccoli into florets and discard the base of the stem.
  4. Put the broccoli in a food processor and pulse until chopped.
  5. Now add the almond flour, cheese, egg, salt, pepper, and any other herbs, spices or seasonings you want to use.
  6. Pulse a few times to blend.
  7. Shape the mixture into 8 equal sized rounds on the parchment paper covered baking sheets.
  8. Make sure they don't touch one another.
  9. Spritz with a little cooking spray.
  10. Bake for about 15 minutes on each side or until golden brown.
  11. 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.