Ingredients (Makes 12–15 bites):
- 1 ½ cups finely chopped cooked broccoli (fresh or frozen, well-drained)
- 1 cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- 2 large eggs
- ¼ cup almond flour (or coconut flour for nut-free)
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & pepper to taste
- Optional: pinch of chili flakes or paprika for heat
🔥 Instructions:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a mini muffin tin.
- Prepare broccoli:
If using frozen, thaw and squeeze out all water using a clean towel. If fresh, steam and chop finely.
- Mix the batter:
In a large bowl, combine broccoli, cheddar, Parmesan, eggs, almond flour, and seasonings. Mix well to form a thick, sticky mixture.
- Shape the bites:
Scoop into small balls or press into mini muffin tins (about 1–2 tbsp each). Flatten slightly for even baking.
- Bake:
Bake for 20–25 minutes, until golden brown and slightly crispy around the edges.
- Cool & serve:
Let cool for 5 minutes before serving. Great warm or cold with a keto dip!
🥣 Serving Ideas:
- Dip in ranch, spicy mayo, or sugar-free ketchup
- Serve as a side with soup or salad
- Pack for on-the-go keto snacking
