Ingredients:

  • 12 oz fresh broccoli florets
  • 1/4 cup superfine almond flour
  • 1 large egg, beaten
  • 1 cup sharp cheddar cheese, freshly shredded
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Pulse broccoli florets in a food processor until they reach a rice-like consistency. Steam the broccoli for 3 minutes until just tender.
  3. Transfer the steamed broccoli to a clean kitchen tea towel or cheesecloth. Twist and squeeze with force until all internal moisture is removed and you have a dry, compact ball.
  4. In a large mixing bowl, break up the dry broccoli. Add the almond flour, beaten egg, shredded cheddar, grated parmesan, garlic powder, onion powder, salt, and pepper.
  5. Mix the ingredients thoroughly until a cohesive dough forms.
  6. Scoop approximately 2 tablespoons of the mixture at a time and place onto the baking sheet. Press down firmly to form thin, uniform rounds (about 16 rounds total).
  7. Bake for 25 minutes, or until the edges are a deep mahogany brown and the centers are firm and crispy.