Easy Ketogenic Broccoli Cheese Nuggets using the Blender (aka Broccoli Cookies)
I’ve been making these broccoli nuggets since before I knew about keto. And before I was gluten free.
They’ve been consumed in this family for years and are well-loved.
My kids actually used to call them Broccoli Cookies. Ha!
It’s another one of those Evil Mom Recipes, where I sit back, and watch them greedily grab another “cookie” whilst cackling quietly to myself, “Ahhahahaha! My children are eating broccoli like it’s dessert!”
For those who miss their favorite comfort food (grilled cheese, of course!), you could serve these with cream of tomato soup. If you want to get REALLY fancy, make your nuggets a tad bit bigger, maybe 3x-4x as big, and when they’re all done, you can use your giant nuggets as bread and put a slice of cheese in the middle. Warm in a skillet like grilled cheese, and enjoy with your tomato soup! It’s amazing like this. So amazing, I might have to make a separate post for it eventually.
These low carb broccoli nuggets are also really great for school or work lunches. They taste great at room temperature as well as hot from the skillet. We’ve taken them along on beach or park days, too.
Yet another suggestion is to make a double batch and freeze half. People ask me ALL the time what kind of convenience foods are healthy and keto. This is one! Allow the broccoli nuggets to cool for about 30-60 minutes after taking the out of the pan and then simply place them in a freezer container and freeze! To reheat, put them in the microwave for 30 seconds.
As I’ve mentioned in the body of the recipe, I use a cast iron skillet for making these nuggets. This is the one I use:
Mix broccoli, parmesan cheese, and Mexican cheese in a medium bowl. Set aside.
Place eggs, flaxmeal, nutritional yeast, bouillon paste, turmeric, salt, and pepper in blender or processor and process for 20 seconds or until well-blended. Pour into bowl with the broccoli mix. Stir with a fork until mixture becomes uniformly moist and sticks together loosely. (It will hold together better as the cheese melts when cooked.)
Heat equal parts butter and oil in a cast iron skillet over medium heat. Form broccoli mixture into balls about 1 1/2 tablespoons in size. Flatten slightly and place in hot skillet.
Cook in oil/butter for about 5-6 minutes, turning halfway through, till each side is golden brown. Transfer to a plate and allow to cool a few minutes before serving to avoid burned fingers.
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