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
- 4 cups broccoli, ~10 ounces
- 1 1/2 cups almond flour
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking soda
- 2 large egg
- 1/4 cup coconut oil
- 4 1/2 ounces cheddar cheese, shredded
- 1/2 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!
This makes a total of 12 servings of Keto Broccoli Cheddar Biscuits. Each serving comes out to be 190 calories, 16g fats, 3.2g net carbs, and 7.3g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 4 cup broccoli | 140 | 1.6 | 28.7 | 13.2 | 15.5 | 9.5 |
| 1 1/2 cup almond flour | 973 | 84 | 37 | 21.8 | 15.1 | 35.3 |
| 1 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 teaspoon paprika | 6 | 0.3 | 1.2 | 0.8 | 0.4 | 0.3 |
| 1 teaspoon garlic powder | 10 | 0 | 2.3 | 0.3 | 2 | 0.5 |
| 1/2 teaspoon black pepper | 3 | 0 | 0.7 | 0.3 | 0.4 | 0.1 |
| 1/2 teaspoon baking soda | 0 | 0 | 0 | 0 | 0 | 0 |
| 2 large egg | 157 | 10.5 | 0.8 | 0 | 0.8 | 13.8 |
| 1/4 cup coconut oil | 486 | 54 | 0 | 0 | 0 | 0 |
| 4 1/2 ounce cheddar cheese | 515 | 42.5 | 3.9 | 0 | 3.9 | 29.2 |
| 1/2 teaspoon apple cider vinegar | 1 | 0 | 0 | 0 | 0 | 0 |
| Totals | 2292 | 192.9 | 74.6 | 36.4 | 38.3 | 88.8 |
| Per Serving (/12) | 191 | 16.1 | 6.2 | 3 | 3.2 | 7.4 |
Keto Broccoli Cheddar Biscuits
Ingredients
- 4 cup broccoli ~10 ounces
- 1 ½ cup almond flour
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon baking soda
- 2 large egg
- ¼ cup coconut oil
- 4 ½ ounce cheddar cheese shredded
- ½ teaspoon apple cider vinegar
Instructions
- Preheat the oven to 375F. Once done, measure out the broccoli florets.
- Put the broccoli florets into a 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.
- Pulse your broccoli florets in the food processor until it's finely chopped. I do this in small batches, remove the broccoli, then add more to the food processor.
- In a large mixing bowl, add almond flour, salt, paprika, garlic powder, pepper, and baking soda.
- Mix the spices and almond flour together, then add eggs and coconut oil (or melted butter).
- Mix the eggs and oil (or butter) together with the almond flour until a dough forms.
- Add broccoli to the mixture.
- Combine everything well using your hands.
- Grate cheddar cheese. 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.
- Add cheese to the dough.
- Mix together everything with your hands again, until the cheese is evenly distributed throughout.
- Put your nonstick silpat on a cookie sheet, so that they don't stick as they cook. Form patties out of the dough.
- Bake the biscuits for 12-15 minutes or until they start to get flattened.
- Using a spoon and your fingers, mold the flattened biscuits into a more biscuit like shape. Add some contours and texture around them.
- Continue baking for about 5 minutes. Then, turn your oven to broil and broil the biscuits for 3-5 minutes.
- Let the biscuits cool for 2-3 minutes, then remove them from your silpat and place them on a cooling rack. Cool for 5-10 minutes and serve!
Can u tell me if u can purchase a hard copy of this cook book and if sowhere can I purchase it
Theresa,
The best I could do was offer a PDF version that you can print from. You can choose not to print the step by step portion (since that’s about 400 pages long) and just keep the main recipes in hard copy form. I’m sure for around $7-8 at a print store (like Kinkos), you could have it bound together. Or, they can print the whole file for you and you can get a quote on it 🙂
For me to release a hardcopy version, it would be thousands of dollars in pre-production costs (not to mention a lot of paperwork) – and I just don’t have that type of money to spend.
Craig… check out createspace – low cost, print-on-demand for people who want hard copy books!
Stephanie,
The cost per book of these places is around $40 with shipping for full color pages, but it can go higher than that since there is a picture on nearly every page. You can purchase the PDF version, get it printed at kinkos (or other store similar), binded, etc. for less than that – so I don’t really like the websites like these.
Craig. There are no Keto-specific cookbooks on the market. Hardcover still sells. Have you submitted to a publisher?
Brenda,
I haven’t and I don’t plan to as of yet. Maybe in 5-6 months when I have over 100 recipes to put into a book, I may do that. Right now, a lot of my recipes are not photographed well (they’re from when I was using my cell phone to photograph). So I will keep it in mind, but I am in no rush to publish to hard copy. It will most likely be a lot more headache than it seems, and I had enough of one making this into an e-book 😛
Awesome. 100 recipes? I’ll be first in line to buy it.
And BTW, I think the photos are plenty good the way they are!
Yeah it’ll be a while. The new photos look pretty good (considering I’ve never had a camera) but if you look at some of the older recipes…not so much 😛
very yummy taste just like bread 😀 i used coconut flour instead and it gave it a nice little sweetness. Take a look at lulu.com it is a cheap self publish and they only print as people order, if your looking for something like that 😀
Hey Jessica – glad you liked it! I’ve seen Lulu and have some of my books on there, but they are the same as Amazon where they take a massive chunk of my profits which makes me feel like it’s not even worth it for me to publish it on there. I like Amazon because it opens me up to a new market, but with Lulu – it is very unpopular at the moment.
OMG this are amazing!! They taste like a broccoli cheddar scone!
Thank you so much Renee!
These were great! Any recommendations on how to store them? I put them in an airtight container and they got really soggy. Should they be frozen?
I usually store in airtight containers and re-heat in the oven. Unfortunately with keto goods they tend to get really moist when you let them sit, so you have to re-crisp them when re-heating.
Mine burned a bit during the broiling stage but ended up still tasting delicious regardless, great recipe. Will try broiling for only 3 minutes next time. Note: I used butter instead of coconut oil, not sure if this may have contributed to the extra browning/burning.
I’m glad they still turned out OK!
Made these for a dinner party the other night…huge hit! Even my carb eating friends loved them.
Yay! That’s a great success!
I making these again today, but I wanted to put crab meat in them also.
That sounds great!