Keto Broccoli Cheese Bites Recipe
These keto-friendly broccoli and cheese bites are baked in mini muffin tins. Keep some in the fridge for low carb snacks throughout the week.
by Diana Rattray
I riced the broccoli in my Vitamix blender (see below for instructions), but a box grater or food processor also does a fine job. Or you can buy packaged riced broccoli and skip that step. It’s a very easy preparation either way. Add some cauliflower to the broccoli if you like.
This is a very basic recipe; feel free to add an herb or spice blend to the mixture, or use pepper jack cheese instead of cheddar. Or you might grate a dash of nutmeg into the broccoli mixture.
How to Rice Broccoli or Cauliflower in a Blender
Put the broccoli or cauliflower florets in the blender (I used a Vitamix blender). Fill the blender with cold water just deep enough to lift the vegetables above the blades. Pulse several times, or until the florets reach the desired consistency.
Keto Broccoli Cheese Bites Recipe
Ingredients
- 8 ounces broccoli, cut into florets
- 2 large eggs
- 8 ounces sharp cheddar cheese, finely shredded
- 1/4 teaspoon kosher salt
- 1/8 teaspoon pepper, or to taste
Instructions
- Heat the oven to 375 F.
- Grease a 24-cup mini muffin tin.
- Rice the broccoli florets in the food processor or blender (see below).
- Whisk the eggs in a medium mixing bowl; add the riced broccoli, cheese, salt, and pepper. Mix thoroughly.
- With a spoon or small cookie scoop, fill the muffin cups with the mixture.
- Bake the broccoli bites in the preheated oven for 18 to 22 minutes, or until they are set and browned.
- Remove the muffin tin to a rack and let the broccoli bites cool for about 6 to 8 minutes. Run a sharp knife or spatula around the edge of each mini muffin and carefully lift them out.
- Serve as a snack, appetizer, or side dish.
