- 2 cups cooked / cooled broccoli rice
- 2 cups shredded cheddar cheese
- 1 egg
- 2 Tbs almond flour (we use this one)
- Italian seasoning to taste
If your broccoli rice is wet, make sure you drain the moisture out as much as possible.
Mix all ingredients, making sure it’s an even blend – this ensures the egg is evenly distributed.
Roll gently into balls, lay out on the mat and tap flat with tart temper.
Bake at 400 degrees for 8 minutes.
Flip each tot and bake for 5-8 minutes more.
Eat alone or serve with a keto friendly sauce.
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