Keto Cottage Cheese Broccoli Balls with Tahini Dip
Deliciousy crunchy and high both fat and protein, these cottage cheese and broccoli balls make for a perfect afternoon snack. With only about 1.6g of net carbs and 4.5g of protein per ball, they're btoh yummy and filling!
Ingredients
For the cottage cheese balls
- 2 cups Broccoli (cut into florets and drained / washed)
- 75 g Cottage cheese (4.5% fat is best)
- 100 g Mozzarella cheese (shredded)
- 1/2 cup Almond flour
- 2 tbsp flaxseed meal
- 1/2 tsp Garlic powder
- 1 tsp Paprika powder
- 1 tsp Black pepper
- 1 tsp Dried oregano powder
- 1 large Egg
For the Tahini Dip
- 6 tbsp Tahini
- 2 tsp Lemon juice
- 1 clove Garlic (minced)
- Salt & pepper to taste
- 2 tbsp Water (or enough to thin the dip down if needed)
Instructions
- Preheat the oven to 425˚F (about 400˚ fan forced)
- Wash the broccoli florets and cook them in salted boiling water for 5-7 minutes. Once cooked, dip them in a bowl of cold water, this helps to retain the green colour.
- Drain the excess water from the broccoli florets and chop them finely
- In a bowl add finely chopped broccoli, grated cottage cheese, shredded mozzarella cheese, egg, garlic powder, salt, black pepper powder, paprika powder and dried oregano powder and mix well.
- In another bowl, add the almond flour and flaxseed meal and mix them well
- Divide the broccoli mixture into equal parts and keeping them between your palms roll each one of them them into round balls
- Dip these broccoli cottage cheese balls into the almond flour and flaxseed meal mixture and roll them well so that the almond flour and flaxseed meal mixture gets evenly coated over the balls on all sides
- Line a baking sheet over a roasting tray and evenly place the broccoli cottage cheese balls. Spray with olive oil spray and bake it for 20-25 minutes until golden and crisp.
- Combine all the ingredients for the tahini dip and mix well. Serve the broccoli cottage cheese balls with the tahini dip.
Notes
