Broccoli is probably my most favorite vegetable out of all the vegetables. It’s delicious, nutritious, and it acts as a binder. Cauliflower is a close second, but for me it just doesn’t taste as good. You have to actually put effort into getting rid of that pungent smell and taste with cauliflower, with broccoli the taste is welcomed.
I’d seen a lot of biscuit recipes circling around lately, so I wanted to try my own spin at some “biscuits”. They turned out pretty awesome, nice and crunchy on the outside and deliciously soft on the inside. The broccoli adds some great texture to the biscuit as well!
If you plan to save some of these and use them as leftovers, make sure you reheat them in a pan. Get the pan hot, and then add the biscuits. As they continue to cool to room temperature, they won’t be as crunchy. 1-2 minutes on each side in a pan get the outsides nice and crunchy again. They have oil in them so you don’t need to add anything to the pan.
A lot of people recently have been asking me about Honeyville Almond Flour. Lots of people tell me they use Bob’s Red Mill Almond Meal and that their final product doesn’t turn out like mine. Honeyville is much finer, blanched (no skins), and will give a different texture. If you find yourself thinking that your baking turns out gritty and you use Bob’s Red Mill, it’s because of the flour.
Though Honeyville is a bit more expensive, it lasts a very long time and gives a superior final product, so I don’t mind spending the extra money for it. I’d rather have the closest thing I can to the real thing while still staying low carb, wouldn’t you?
Yields 12 Keto Broccoli Cheddar Biscuits
The Preparation
Now, keep in mind that I used coconut oil in this recipe. If you’re not a fan of the taste, make sure you use either expeller pressed coconut oil (no taste) or butter. The coconut taste DOES come through, and for some that’s off-putting. I thought it worked really well and gave a very unique flavor to it.
- 1 ½ cup almond flour
- 4 cups raw broccoli florets, (10 ounces)
- 4.5 ounces cheddar cheese, shredded
- ¼ cup coconut oil
- 2 large eggs
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon pepper
- ½ teaspoon baking soda
- ½ teaspoon apple cider vinegar
The Execution
1. Preheat your oven to 375F. Once done, measure out 10 Oz of broccoli florets.
2. Put your broccoli florets into your food processor. If you don’t have a food processor, I recommend the one I use – it lasts a long time and it’s really cheap considering how useful it is.
3. Pulse your broccoli florets in the food processor until it’s finely chopped. I do this in small batches, remove the broccoli, and add more to the food processor.
4. In a large mixing bowl, add 1 1/2 Cup Almond Flour, 1 tsp. Salt, 1 tsp. Paprika, 1 tsp. Garlic Powder, 1/2 tsp. Pepper, and 1/2 tsp. Baking Soda.
5. Mix the spices and almond flour together, then add 2 large eggs and 1/4 Cup Coconut Oil (or melted butter).
6. Mix the eggs and oil (or butter) together with the almond flour until a dough forms.
7. Add your broccoli to the mixture.
8. Combine everything well using your hands.
9. Grate 4.5 Oz. Cheddar Cheese (about 2 cups). I grate my own cheese now because you will find excess carbs from pre-shredded cheese. They normally coat the cheese with corn starch so that it doesn’t stick together.
10. Add your cheese to the dough.
11. Mix together everything with your hands again, until the cheese is evenly distributed throughout.
12. Put your nonstick silpat on a cookie sheet so that they don’t stick as they cook. Form patties out of the dough – you should be able to make 12.
13. Bake the biscuits for 12-15 minutes or until they start to get flattened.
14. Using a spoon and your fingers, mold the flattened biscuits into a more biscuit like shape. Add some contours and texture around them.
15. Continue baking for about 5 minutes. Then, turn your oven to broil and broil the biscuits for 3-5 minutes.
16. Let the biscuits cool for 2-3 minutes, then remove them from your silpat and place them on a cookie sheet. Cool for 5-10 minutes and serve!
In total, you will get 12 biscuits, each being 187.25 Calories, 15.98g Fats, 3.35g Net Carbs, and 7.99g Protein.
| Keto Broccoli Cheddar Biscuits | Calories | Fats(g) | Carbs(g) | Fiber(g) | Net Carbs(g) | Protein(g) |
| 1 ½ cup almond flour | 959 | 84 | 36 | 18 | 18 | 36 |
| 4 cups (364 g) raw broccoli florets | 124 | 1.35 | 24.17 | 9.5 | 14.67 | 17.15 |
| 4.5 ounces cheddar cheese, shredded | 515 | 42.5 | 3.94 | 0 | 3.94 | 29.18 |
| ¼ cup coconut oil | 486 | 53.99 | 0 | 0 | 0 | 0 |
| 2 large eggs | 143 | 9.51 | 0.72 | 0 | 0.72 | 12.56 |
| 1 teaspoon paprika | 6 | 0.3 | 1.24 | 0.8 | 0.44 | 0.33 |
| 1 teaspoon garlic powder | 10 | 0.02 | 2.25 | 0.3 | 1.95 | 0.51 |
| ½ teaspoon pepper | 3 | 0.04 | 0.74 | 0.3 | 0.44 | 0.12 |
| ½ teaspoon baking soda | 0 | 0 | 0 | 0 | 0 | 0 |
| ½ teaspoon apple cider vinegar | 1 | 0 | 0.02 | 0 | 0.02 | 0 |
| Totals | 2247 | 191.71 | 69.08 | 28.9 | 40.18 | 95.85 |
| Per Serving(/12) | 187.25 | 15.98 | 5.76 | 2.41 | 3.35 | 7.99 |
In total, you will get 12 biscuits, each being 187.25 Calories, 15.98g Fats, 3.35g Net Carbs, and 7.99g Protein.
The Preparation
- 1 ½ cup almond flour
- 4 cups raw broccoli florets
- 4.5 ounces cheddar cheese, shredded
- ¼ cup coconut oil
- 2 large eggs
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon pepper
- ½ teaspoon baking soda
- ½ teaspoon apple cider vinegar
The Execution
- Preheat oven to 375F.
- Measure our your broccoli and pulse it in the food processor until it is finely chopped.
- Mix your almond flour and spices together, then add your eggs, vinegar, and coconut oil. Mix together well until a dough forms.
- Mix your broccoli and shredded cheese into the mixture until well combined.
- Measure out 12 patties from the dough and rest them on your silpat.
- Bake the biscuits for 12-15 minutes, then take them out of the oven. Re-form them to look more biscuit like, then put them in the oven for 5 minutes more.
- Turn your oven to broil and broil for an additional 4-5 minutes.
- Let cool for 3-4 minutes, then remove from the silpat and cool on a cookie sheet for 5-10 minutes.
