Keto Veggie Nuggets

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  • prep time

    prep time

    6 h 25 min

  • cook time

    cook time

    40 min

  • ready time

    ready time

    7 h 5 min

Keto Veggie Nuggets

For vegetarians or anyone who wants to keep their protein macro low, these veggie nuggets are a delicious way to get your nutrients for a meal! While they take a little bit of extra prep work, they are well worth it! The nuggets are perfectly crispy and golden on the outside with tender and very flavorful insides.

Jessica L.

  • Net Carbs

    4.5 g

  • Fiber

    2.6 g

  • Total Carbs

    7.2 g

  • Protein

    15.2 g

  • Fats

    22.5 g

287 cals

Keto Veggie Nuggets

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Broccoli, Raw

    Broccoli, Raw

    5 ounce

  • Cauliflower, Raw

    Cauliflower, Raw

    10 ounce

  • Cheddar Cheese

    Cheddar Cheese

    ¾ cup, shredded

  • Mayo

    Mayo

    ¼ cup

  • Salt

    Salt

    ¼ teaspoon

  • Black Pepper, Ground

    Black Pepper, Ground

    ¼ teaspoon

  • Onion Powder

    Onion Powder

    ½ teaspoon

  • Raw Egg

    Raw Egg

    1-½ large

  • Almond Flour

    Almond Flour

    ½ cup

  • Parmesan Cheese

    Parmesan Cheese

    1 cup, shredded

Recipe Steps

steps 6

7 h 5 min

  • Step 1

    The day before you want to bake your nuggets, prepare the filling. Use a food processor to blend raw florets of broccoli and cauliflower. Combine them in a large mixing bowl.
    Step 1
  • Step 2

    Stir in the cheddar, mayo, salt, pepper, and onion powder.
    Step 2
  • Step 3

    Spray a 24 count mini muffin tray with pan spray. Use a spoon to fill each muffin tin with filling. Make sure to pack down the filling, as you want to nuggets to hold together later. Set the tray in your freezer for at least 6 hours, but overnight is best.
    Step 3
  • Step 4

    The day you want to bake your nuggets, preheat an oven to 400 degrees and line a large sheet tray with parchment paper. Additionally, whisk together up to 2 eggs in a small bowl and combine enough almond flour and shredded parmesan together on a plate to coat your nuggets.
    Step 4
  • Step 5

    Remove the nuggets from the freezer and tap the tray to release them. You may need to use heat from your hands to warm the bottom of the muffin tray so the nuggets release. Once released, coat each nugget in egg and then roll them in the breading. Set each breaded nugget on your sheet tray.
    Step 5
  • Step 6

    Bake the tray for 40+ minutes without turning or flipping the nuggets. Enjoy with a squirt of ketchup, mustard, or your favorite keto condiment!
    Step 6