Ingredients
4 cups broccoli florets
2 cups grated sharp cheddar cheese
1 cup almond flour
2 large eggs, lightly beaten
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil spray (or avocado oil)
Instructions
Preheat oven to 425°F (220°C) or air fryer to 375°F (190°C)
Blanch broccoli florets in boiling water for 2 minutes, then drain and let cool
Combine blanched broccoli, cheese, almond flour, beaten eggs, garlic powder, onion powder, salt, and pepper in a bowl until well mixed
Form mixture into 1-inch nuggets (approximately 24 pieces)
Place on a parchment-lined baking sheet or in air fryer basket, spacing evenly
Spray nuggets generously with olive oil
Bake 15-20 minutes or air fry 10-12 minutes, until golden and crispy
Notes
Substitute cheddar with gouda or havarti for different flavor profiles
For extra crunch, double the almond flour
Store in airtight container for up to 3 days; reheat in oven or air fryer
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast & Snacks
- Method: Baking or air frying
- Cuisine: American
- Diet: Keto, Gluten-Free, Low Carb, Vegetarian
Nutrition
- Serving Size: 1 nugget
- Calories: 53
- Sugar: 1g
- Sodium: 185mg
- Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 1g
- Fiber: 0.3g
- Protein: 3.5g
- Cholesterol: 20mg