Ingredients
2 cups broccoli florets cooked until soft (fresh or frozen)
2 egg whites
1 cup shredded cheese (I used a monterey jack cheddar blend)
1/4 cup almond flour
Pinch of salt
Instructions
Preheat oven to 350. Line a baking sheet with parchment paper.
Use a potato masher, break up the broccoli into small pieces. Add the other ingredients and mix well. Drop 20 scoops onto the lined baking sheet and form into nugget shapes.
Bake for 20 min until golden around the edges.
2 cups broccoli florets cooked until soft (fresh or frozen)
2 egg whites
1 cup shredded cheese (I used a monterey jack cheddar blend)
1/4 cup almond flour
Pinch of salt
Instructions
Preheat oven to 350. Line a baking sheet with parchment paper.
Use a potato masher, break up the broccoli into small pieces. Add the other ingredients and mix well. Drop 20 scoops onto the lined baking sheet and form into nugget shapes.
Bake for 20 min until golden around the edges.
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