Indulge in the savory goodness of these Broccoli Cheese Balls, wrapped in a crispy keto-friendly bread crust, for a satisfyingly crunchy and cheesy snack or appetizer. Made with a blend of creamy cheese, flavorful broccoli, and a crispy pork rind crust, these bite-sized delights are sure to please your taste buds while keeping you on track with your keto lifestyle.

Ingredients:

Broccoli Cheese Balls:

  • 1 ½ cups frozen broccoli, thawed and drained (about 6 ounces)
  • 8 ounces cream cheese, softened
  • 6 ounces grated cheddar cheese
  • 3 cloves garlic, minced or pressed
  • ¼ teaspoon red pepper flakes
  • ¾ teaspoon salt
  • ½ teaspoon pepper

Keto Bread Crust:

  • 2 tablespoons coconut flour
  • 2 large eggs
  • 1 tablespoon heavy cream
  • 1 ½ cups pork rind crumbs

Frying Oil:

  • 3-4 cups oil for frying

Instructions:

  1. Prepare Broccoli Cheese Mixture: Finely chop the thawed and drained broccoli and place it in a large bowl. Add the softened cream cheese, grated cheddar cheese, minced garlic, red pepper flakes, salt, and pepper. Mash the mixture with a fork until well combined and creamy.
  2. Form Balls and Freeze: Roll the broccoli cheese mixture into balls, ensuring they are no larger than 1 inch in size. Place the balls on a baking sheet or tray lined with greaseproof paper. You should yield approximately 30 balls. Freeze the balls for 3 to 4 hours, or until firm.
  3. Prepare Breading Station: Spread the coconut flour on a shallow dish. In a separate medium bowl, whisk together the eggs and heavy cream. Spread the pork rind crumbs in another medium bowl.
  4. Coat Balls: Once the broccoli cheese balls are frozen, heat the frying oil in a heavy-duty 4-quart saucepan to 350°F. Roll each ball in coconut flour, then dip it in the egg mixture, and finally coat it evenly in the pork rind crumbs.
  5. Fry the Balls: Carefully add 4 to 6 coated balls to the hot oil and fry until golden brown, about 3 minutes. Use a slotted spoon to transfer the fried balls to a paper towel-lined plate to drain excess oil. Repeat the frying process with the remaining balls.
  6. Serve: Allow the Broccoli Cheese Balls to cool to room temperature before serving to avoid burning your mouth with melted cheese. Serve as a delicious snack or appetizer for your next gathering or enjoy them as a satisfying keto-friendly treat any time of day.

Conclusion:

With their crispy keto bread crust and creamy broccoli cheese filling, these Broccoli Cheese Balls are a flavorful and indulgent snack that will delight your taste buds while keeping you on track with your keto lifestyle. Whether served as a party appetizer or enjoyed as a tasty treat, these cheesy bites are sure to be a hit with friends and family alike.

Broccoli Cheese Balls with Keto Bread Crust

Ingredients
broccoli cheese balls
1 ½ cups frozen broccoli, thawed and drained (about 6 ounces)
8 ounces cream cheese softened
6 ounces grated cheddar
3 cloves garlic minced or pressed
¼ teaspoon red pepper flakes
¾ teaspoon salt
½ teaspoon pepper
Keto Bread
2 tablespoons of coconut flour
2 large eggs
1 tablespoon of cream
1 ½ cups pork rind crumbs
Frying oil
3-4 cups of oil for frying
Instructions
Finely chop the broccoli and place in a large bowl. Add the cream cheese, cheddar cheese, garlic, chili flakes, salt and pepper. Mash with a fork until well combined.
Roll the mixture no larger than 1 inch and lay it on a baking sheet or tray lined with greaseproof paper. You should get about 30 balls. Freeze for 3 to 4 hours.
Spread the coconut flour on a shallow dish. In a medium bowl, whisk together the eggs and cream. Spread the pork rinds in another medium bowl.
Once frozen, add the oil to a heavy-duty 4-quart saucepan and heat to 350F. Do your best to keep the temperature between 330F and 350F. (Which is warmer means the outside of the bites cook very quickly and the filling doesn’t dissolve).
For a light coating, roll each ball in coconut flour, then dip in egg and sprinkle in prok shell crumbs.
Add 4 to 6 balls to the hot oil and cook until golden brown, about 3 minutes. Remove with a slotted spoon to drain on a paper towel-lined plate. Repeat with the remaining balls.
Serve at room temperature (don’t serve hot, they’ll burn your mouth with melted cheese!).