About
You and your children will love these keto broccoli tots made with organic broccoli florets, parmesan cheese and almond flour. They are quick to put together…just blitz the ingredients in a food processor, then portion the tots and saute them before baking them to finish.
Ingredients
- 6 ounce central market organics broccoli by heb
- 1 large raw egg
- 2 tablespoon almond flour
- 2 tablespoon, shredded parmesan cheese
- 2 tablespoon avocado oil
- ½ teaspoon coarse kosher salt by morton
Instructions
- Preheat an oven to 350 F. Place florets and cheese in a food processor and blitz until well crumbled.
- Add the egg and almond flour and blitz until combined.
- Preheat a medium sized nonstick saute pan over high heat. Heat until very hot, then add 1 tablespoon of avocado oil. Using a teaspoon sized cookie scoop, press the broccoli mixture into the scoop tightly. Then release the scoop into the pan flat side down. Cook for 1-2 minutes until a nice brown crust has formed.
- Gently flip each tot when browned and then give each a little press to flatten them.
- Cook 1-2 minutes on this side then transfer them to a baking sheet and bake until cooked through about 10 minutes. Serve hot! Freeze leftovers for a quick side dish another night.
Nutrition Facts
- Servings: 4
- Calories: 126.0kcal/527.2kJ (per serving)
- Fat: 10.8g (per serving)
- Carbs: 3.4g (per serving)
- Protein: 5.1g (per serving)
