Broccoli Cheddar Tots – Keto & Low Carb

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I miss tater tots. I really do. This Keto recipe for broccoli cheddar tots is as close as I’ve come to that deliciousness. 

These are simple to make. I keep cauliflower and broccoli rice in the freezer, and I’ve used the broccoli rice for this recipe. I think cauli would work fine too! And of course we always have shredded cheddar around to make our cheese crisps.

How to make Keto Broccoli Cheddar Tots

You literally mix all the ingredients together. It’s so simple. One egg is fine and 2 tbs of almond flour is enough. The dough will seem super flimsy and won’t stick together too well. That’s fine, I promise.

No really, it’s fine. Roll the batter into balls. I get about 15 or 16 from the mix. Set them gently on a baking sheet.

What do I need to make broccoli cheddar tots?

If you don’t use a silicone mat for baking, you should – it’s fabulous. I love my parchment paper, but I gave it up for many of the things I bake in favor of the mat.

Once the balls are all laid out on the mat, tap each one lightly until flat. You can use the tart temper or a glass bottom. Make sure you oil the surface (maybe a few times) so you don’t break up the tots. They are still fragile!

Don’t worry if they seem that way. They’ll bake up just fine. Check out the pic below. Once you flip them, you’ll notice they browned nicely. The three at the bottom are patiently waiting to be flipped.

And look! They are as yummy as they look. I shaped mine into patties, but you could try a different shape.

They’ve got a bit of crisp which is the way I like them. You certainly could bake them a bit less so they don’t brown too much. Once that egg has done it’s binding, you’re good to go. See – not fragile anymore!

Have some sugar free ketchup or low carb marinara? Then you’ve got the perfect dipping sauce and you are on your way to tot heaven. It’s a real place, I think.

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Don’t have time to make it now?

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