Healthy Whole Food Keto Broccoli Fritters

If you’re looking for new delicious ways to sneak in vegetables, then these low carb fritters are a fun way to enjoy broccoli. This recipe is low carb, Whole30 compliant, vegetarian, gluten-free, kid-friendly, and paleo. It can also be adapted to a vegan diet by swapping one ingredient. These broccoli cakes are crispy on the outside and soft on the inside.

Is this recipe gluten-free?

Yes, it is. This recipe uses almond flour to absorb moisture and bind the ingredients together. Almond flour is naturally gluten-free, just make sure that the brand you are using hasn’t been contaminated with other gluten-containing components when manufactured. This is why it is essential to read the label.

Can you make these low-carb fritters using other vegetables?

Of course, you can. Your best options would be cauliflower or zucchini. To prepare these veggie cakes with cauliflower, follow the same steps, but make sure you squeeze out all the water from the cauliflower since it has higher water content. As for zucchini, grate it while raw, and squeeze out as much water as you can before combining it with the other ingredients. Any of these versions would make tasty and nutritious Whole30 recipes.

What can you serve these Keto broccoli cakes with?

These fritters are tasty with just a squeeze of lemon; however, you can serve them with a Whole30 ranch dressing. If you aren’t following the Whole30 diet, you can serve it with sour cream or blue cheese dressing.

Can you make these fritters without eggs?

Yes, you can. Simply replace the eggs with the same quantity of flax or chia eggs.

Whole30® and the Whole30 logo are registered trademarks of Thirty & Co, LLC

Net Carbs

2.6 g
Fiber

2.3 g
Total Carbs

4.9 g
Protein

4 g
Fats

6.8 g

92 cals

Quantity

Serving Size

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Broccoli, cooked from fresh

400 g
Raw egg

2 large
Almond flour

0.5 cup
Nutritional Yeast

2 tbsp
Onion powder

1 tsp
Garlic powder

1 tsp
Paprika

0.5 tsp
Salt

0.75 tsp
Oil

2 tbsp
Parsley

2 tbsp, chopped

Step 1

Wash the broccoli and cut it into florets. Bring a large pot of water to a boil, and add the broccoli. Let it boil 5 minutes, or until soft but is still bright green.
Step 2

Drain the broccoli and transfer it to a plate. Squeeze to extract excess water. Let the broccoli chill in the fridge for 15 minutes.
Step 3

Place the broccoli in a food processor. Processor until it is the size of rice. You don’t want the broccoli to be too fine.
Step 4

Transfer the processed broccoli to a large bowl. Add the eggs, almond flour, nutritional yeast, garlic powder, onion powder, paprika, and salt. Mix to combine.
Step 5

Drizzle the oil into a non-stick pan and place it over medium heat. Using a cookie scoop, scoop one portion of batter, and press with your palms to flatten. Place it in the pan.
Step 6

Fry 3 fitters at a time for 2-3 minutes. Flip and cook for another 2-3 minutes. Transfer to a plate and repeat with the remaining batter.
Step 7

Garnish with chopped parsley and lemon slices. You can drizzle with cashew ranch dressing, or sour cream if you’re not following the Whole30 diet. Serve immediately.