Keto Broccoli Cheddar Balls

Broccoli Cheese Balls are crispy on the outside with 3 kinds of gooey melted cheese and fresh broccoli on the inside. Make a great appetizer!

  • 1/2 tsp crushed red pepper flakes
  • 4 ounces velveeta, cut into small chunks
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Colby cheese
  • 1 1/2 c heaping fresh broccoli florets
  • 1/2 cup Vegetable or Canola oil
  • 2 large eggs, lightly beaten
  • 1/2 cup all-purpose flour
  • 2 1/4 cup panko crumbs, divided
  • 1 small Lightly beaten eggs
  1. Steam broccoli until slightly softened. Let cool.

  2. Finely chop broccoli. You want the pieces to be 1/4-inch or less. Place in a large bowl.

  3. Add cheese, red pepper flakes, 1/4 cup Panko crumbs, and 1 egg to bowl with broccoli. Stir well.

  4. Use your hands to shape mixture into balls using about a rounded tablespoon for each ball. You should get 12-14.

  5. Place balls on a plate and refrigerate for at least 30 minutes.

  6. Place flour in a bowl.Place the 2 lightly beaten eggs in a second bowl and mix in 1 tablespoon water.

  7. Place remaining 2 cups Panko crumbs in a third bowl.

  8. Pour about 2 inches of oil in a Dutch oven or heavy pot. Heat oil to 375 degrees. For best results use a thermometer.

  9. Remove broccoli balls from refrigerator, coat in flour, dip in egg mixture, and then coat in Panko crumbs. 

  10. Fry about 4 balls at a time cooking until golden brown on all sides.

  11. Drain on a paper towel-lined plate.

For more flavor, add 5 pieces of cooked and crumbled bacon to the filling.

Broccoli Cheddar Balls, low-carb keto recipes

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