Low Carb Crispy Broccoli Cheese Rounds

These cheesy baked broccoli tots are like broccoli cheddar soup on steroids. You basically take all of that deliciousness but add a little crunch to it.

The key to making crispy low carb and keto-friendly broccoli cheddar rounds is…. LOTS of cheese and extra baking time. That, and making sure you drain the excess liquid from the broccoli rice.



Ingredients

  • 1 (10oz) bag frozen broccoli rice (about 2 cups)
  • 2 cups freshly shredded cheddar cheese (not the pre-shredded)
  • 1 large egg
  • 2 tbsp almond flour
  • seasoning to taste (I use garlic salt)

Instructions

  1. Cook the broccoli rice in the microwave according to the package directions. Using a fine strainer, drain and squeeze out as much of the excess liquid as you can; set aside to cool.
  2. Preheat your oven to 400 degrees and line a large baking sheet with parchment paper.
  3. In a bowl, mix together the broccoli rice, shredded cheese, egg, almond flour and seasoning to taste.
  4. Make about 16 small balls with the mixture and place them evenly on your baking sheet. Smoosh them with your hands to flatten them out a bit.
  5. In the center rack, bake for about 15 minutes (or until they start to brown), and then flip them over and contintue baking for another 8-10 minutes.
  6. Eat alone or serve with a low carb sauce.
  7. Recipe Notes
  8. You can use broccoli rice, cauliflower rice or a mix of both for this recipe.
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