BROCCOLI AND CHEDDAR TOTS -KETO

I miss potato tots. I really do. This Keto equation for broccoli cheddar tots is as close as I've gone to that season.

These are anything but difficult to make. I keep cauliflower and broccoli rice in the cooler, and I've used the broccoli rice for this recipe. I think cauli would work fine too! Furthermore, clearly we for the most part have crushed cheddar around to make our cheddar crisps.

You genuinely join all of the fixings. It's so direct. One egg is fine and 2 tbs of almond flour is adequate. The hitter will have all the earmarks of being too much precarious and won't stick together too much well. That is fine, I ensure.

INGREDIENTS :

• 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

INSTRUCTIONS :

1. If your broccoli rice is wet, make sure you drain the moisture out as much as possible.
2. Mix all ingredients, making sure it's an even blend - this ensures the egg is evenly distributed.
3. Roll gently into balls, lay out on the mat and tap flat with tart temper.
4. Bake at 400 degrees for 8 minutes.
5. Flip each tot and bake for 5-8 minutes more.
6. Eat alone or serve with a keto friendly sauce.