Keto Broccoli Tots

3.50 from 2 votes

If you’re looking for a really tasty low-carb savory snack or breakfast these Keto Broccoli Tots are a favorite. They’re great for both adults and kids so if you need to fuel the whole household in one easy meal, whip up a big batch and watch everyone dive in!

Prep Time 10

Cook Time 20

Servings

Calories 235kcal

Author Jo Harding

Ingredients

10.5 ounces broccoli florets
3 large eggs
½ cup grated parmesan
⅓ cup shredded mozzarella cheese
¼ cup almond flour or sunflower seed flour for nut free
1 teaspoon Italian seasoning
½ teaspoon garlic powder
¼ teaspoon onion powder
⅓ teaspoon salt or to taste
¼ teaspoon black pepper
¼ teaspoon smoked paprika (or a pinch of chili flakes)
1 tablespoon olive oil to cook

Instructions

Preheat the oven to 400F / 200C / 180fan.
Place the broccoli florets in a steamer in a large pan filled with a little water and steam for 3 - 5 minutes on a medium heat until el-dente. Option to use frozen broccoli (timings may vary slightly so cook until just crisp with a bite). Option to simmer in 1 inch of water if you don’t have a steamer but just until the broccoli is el-dente, not mushy. Drain if boiling or remove from the steamer and allow to cool. Pat dry with paper towels, more important if you’ve boiled it.
Chop the florets really small with a sharp knife.
Place the chopped broccoli in a mixing bowl with all other ingredients (except the olive oil) and mix with your hands to combine.
Use a small ice cream scoop (2 inch head diameter) to form into balls and then shape into little logs with your fingers. This should make 12 tots.
Place on a baking tray lined with greaseproof paper and spray with about 4 - 5 squirts of olive oil per broccoli tot.
Bake for 20 - 25 minutes until golden.
Optional: Serve with sugar-free ketchup, Greek yogurt or sour cream.
Storage: Tupperware in the fridge for 3 days or freezer for 2 months

Notes

Net Carbs 5g

Serving size is 3 tots.

Nutrition