Recipe Card
Hook – Quick Description:
Golden, cheesy broccoli patties that are crispy on the outside, tender on the inside, and completely keto-friendly!
Servings & Timing:
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: ~30 minutes
Yield: 8 patties
Dietary Badges:
🥦 Vegetarian-Friendly
🌾 Gluten-Free
🥛 Low-Carb / Keto
Ingredients (Checklist Style):
2 cups broccoli florets (steamed and finely chopped)
1 cup shredded cheddar cheese (or mozzarella for milder flavor)
2 large eggs
½ cup almond flour (or crushed pork rinds for extra crispness)
2 tbsp grated Parmesan cheese
1 tsp garlic powder
½ tsp onion powder
½ tsp paprika (optional, for flavor)
Salt & black pepper, to taste
2 tbsp olive oil or butter (for frying)
Instructions (Concise & Numbered):
Steam broccoli until tender (about 5 minutes). Drain well and finely chop.
In a bowl, combine chopped broccoli, cheddar, eggs, almond flour, Parmesan, and seasonings. Mix until sticky batter forms.
Form mixture into 8 small patties (about 2–3 inches wide).
Heat oil or butter in skillet over medium heat.
Cook patties 3–4 minutes per side until golden and crispy.
Drain on paper towels, serve hot.
Additional Notes:
Make sure broccoli is well-drained to prevent soggy patties.
Can bake at 400°F (200°C) for ~15 minutes, flipping halfway, for lighter version.
Brief Introduction
These Keto Broccoli Cheese Patties are the perfect way to sneak in veggies while staying low-carb. The cheese binds everything together into golden, crispy patties that are satisfying on their own or as a side dish. Great for meal prep, snacks, or even as a burger substitute!
Step-by-Step Cooking Guide
Preparing the Broccoli
Steam just until tender — avoid overcooking so it doesn’t turn mushy.
Pat dry and chop finely to blend well into the mix.
Mixing the Batter
Eggs + almond flour + cheese = binding magic.
Parmesan adds extra crispness and flavor.
Frying or Baking
Pan-fry for crisp edges and melty centers.
For hands-off cooking, bake or air fry.
Ingredient Details & Substitutions
Broccoli: Fresh or frozen works (drain frozen well).
Cheese: Cheddar is bold; mozzarella is melty; pepper jack adds spice.
Flour Substitute: Almond flour is classic keto; pork rinds add crunch.
Eggs: Essential binder — use 1 tbsp flaxseed + 3 tbsp water per egg for egg-free version.
Variations & Serving Suggestions
Spicy Kick: Add chopped jalapeños or red pepper flakes.
Loaded Style: Mix in crispy bacon bits.
Herb Boost: Add parsley, chives, or dill.
Serving Ideas:
As a side to grilled chicken or steak.
On their own with sour cream or ranch dip.
Stacked in a lettuce wrap as a veggie burger.
Storage & Make-Ahead
Storage: Refrigerate up to 4 days in airtight container.
Freezing: Freeze cooked patties with parchment between layers, up to 2 months.
Reheating: Air fry or pan-fry for 3–5 minutes to regain crispness.
Nutrition Facts (Estimated, per patty, 8 servings)
Calories: ~120 kcal
Protein: 7g
Net Carbs: 3g
Fat: 9g
FAQs
Q: Can I make these in the air fryer?
A: Yes! Air fry at 375°F (190°C) for 8–10 minutes, flipping halfway.
Q: Can I swap broccoli for cauliflower?
A: Absolutely — works the same, just a slightly milder flavor.
Q: How do I keep them from falling apart?
A: Make sure broccoli is dry and patties are compact. Chill mixture for 15 minutes before cooking if too loose.
Q: Can I use coconut flour instead of almond flour?
A: Yes, but reduce to ~2 tbsp since it absorbs much more moisture.
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