Description
Crispy keto broccoli cheddar bites packed with creamy cheese, tender broccoli, and a crunchy low carb coating. Perfect for parties or snacks.
Ingredients
- 1 1/2 cups frozen broccoli florets, thawed, drained, and finely chopped
- 8 ounces cream cheese, softened
- 1 1/2 cups shredded sharp cheddar cheese
- 3 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons coconut flour
- 2 large eggs
- 1 tablespoon heavy cream
- 1 1/2 cups crushed beef rinds
- 3 cups avocado oil
Instructions
- Pat the thawed broccoli dry with paper towels to remove excess moisture. Finely chop and place in a large mixing bowl.
- Add the cream cheese, cheddar cheese, garlic, red pepper flakes, salt, and black pepper. Mix with a fork until fully combined and evenly distributed.
- Scoop the mixture into 1 inch balls and place on a parchment-lined baking sheet. You should have about 30 bites. Freeze for 2 hours until firm.
- Place the coconut flour in a shallow bowl. In a second bowl whisk together the eggs and heavy cream. Add the crushed beef rinds to a third bowl.
- Heat the avocado oil in a heavy pot over medium heat until it reaches 350 degrees F. Keep the oil temperature between 330 degrees F and 350 degrees F for even cooking.
- Roll each frozen broccoli cheese bite lightly in coconut flour. Dip into the egg mixture, then coat completely in the crushed beef rinds.
- Fry 4 to 5 bites at a time for 2 to 3 minutes until deep golden brown and crisp on the outside. Transfer to a paper towel-lined plate.
- Repeat with the remaining bites, allowing the oil to return to temperature between batches.
- Let the bites cool for 5 minutes before serving so the cheese filling can settle slightly.
Notes
- Freeze the bites before frying to help them hold their shape and create a gooey center with a crispy crust.
- Prep Time: 30 min
- Cook Time: 20 min
- Category: Appetizer
- Method: Frying
- Cuisine: American