I found this recipe for Broccoli Cheese Balls and knew I had to give it a shot as a low carb snack by exchanging the bread crumbs for almond flour. This is what I came up with:
Low Carb Broccoli Cheese Ball Recipe
- 1 cup of Broccolli florets
- 1 1/2 cups of shredded cheese
- 2 eggs Beaten
- 1 cup of almond flour
- 1 tablespoon ‘Tuscany Blend’ spices. (Optional)
Preheat your oven to 375. I covered a pan with aluminum foil and sprayed it with olive oil.
I chopped my broccoli up very small with my Pampered Chef chopper – probably smaller than I really needed to – that chopper is wicked good at it’s job
Beat your eggs (I added my spices to the eggs before I beat them), add your broccoli, shredded cheese and almond flour, stir it all up well.
Scoop up your mix by hand and make little balls. I went for the size of a ping pong ball. Place them on the lined pan and put them in the oven for 20 minutes.
The original recipe suggested turning them half way through and I’m glad I did so. It think it helped them not get too tough on the bottom.
They came out so good – the spices add just the right amount of yummy flavor. I ate them plain, hot from the oven. I might have liked to dip them in a bit of ranch but I was out. I think I might also like to give them a try with some Alfredo sauce. I bet it’d be great that way.
I estimate 20 net carbs for the entire recipe and it made about 16 balls.
The spices I used are available from Amazon: