Ingredients:
- 2 cups broccoli florets (finely chopped)
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup almond flour (or coconut flour)
- 2 large eggs
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Olive oil (for greasing or spraying the baking sheet)
Instructions:
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Preheat Oven:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or spray it lightly with olive oil to prevent sticking.
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Prepare Broccoli:
- Steam or blanch the broccoli florets until they are tender, about 3-4 minutes. Drain thoroughly, then chop them finely. You can also pat them dry with a paper towel to remove excess moisture.
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Make the Mixture:
- In a large bowl, combine the chopped broccoli, shredded cheddar cheese, grated Parmesan, almond flour (or coconut flour), garlic powder, onion powder, salt, and pepper. Stir until well combined.
- Add the eggs and mix everything until the mixture is cohesive and slightly sticky.
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Form the Bites:
- Use your hands or a spoon to form the mixture into small, bite-sized balls, about 1-2 tablespoons of the mixture each.
- Place the formed bites on the prepared baking sheet, leaving a little space between them.
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Bake:
- Bake in the preheated oven for about 20-25 minutes, or until the bites are golden brown and crispy on the outside.
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Serve:
- Allow them to cool for a few minutes before serving.
- Serve with a side of keto-friendly ranch or your favorite low-carb dipping sauce.
Tips:
- Storage: You can store leftover bites in an airtight container in the fridge for up to 3-4 days. Reheat them in the oven for the best crispy texture.
- Freezing: These broccoli cheddar bites freeze well. After baking, let them cool completely, then freeze in a single layer. Once frozen, transfer them to a freezer bag and store for up to a month. Reheat in the oven from frozen.
Enjoy these savory bites as a snack, appetizer, or side dish!
