KETO CRISPY BROCCOLI CHEESE ROUNDS
(about 2 cups) 1 (10oz) bag frozen broccoli rice*
(not the pre-shredded)2 cups freshly shredded cheddar cheese
1 large egg
2 tbsp almond flour
seasoning to taste (I use garlic salt)
According to the package directions, cook the broccoli rice in the microwave. Drain and squeeze out as much of the excess liquid as you can using a fine strainer; set aside to cool.
To 400 degrees, preheat your oven and with parchment paper, line a large baking sheet.
Mix together the broccoli rice, shredded cheese, egg, almond flour and seasoning in a bowl to taste.
With the mixture, make about SIXTEEN small balls and on your baking sheet, place them evenly. With your hands, smoosh them to flatten them out a bit.
Bake for about 15 minutes in the center rack (or until they start to brown), and then flip them over and for another 8-10 minutes, contintue baking.
Serve with a low carb sauce