Keto Cottage Cheese Broccoli Cheddar Tots

If you miss regular potato tots, you are going to love these keto cottage cheese broccoli cheddar tots.

They get crispy on the outside, soft on the inside, and have plenty of rich cheddar flavor.

Because they use broccoli instead of potatoes, they fit nicely into a low carb lifestyle.

Staying keto friendly can feel tricky when you want a fun snack, but these make it very easy.

I make them all the time for an easy side dish, and everyone always asks for seconds.

Why You’ll Love This Recipe

Crispy Texture – Baking them yields a wonderfully golden, crunchy crust with a tender, cheesy center in every single bite.

Tater Tot Swap – They satisfy your potato cravings while staying completely keto and low carb friendly.

High in Protein – Cottage cheese, eggs, and cheddar give these tots a rich protein boost to keep you full.

Double Cheesy Goodness – Sharp cheddar and salty parmesan create a bold, savory flavor everyone at the table will love.

Recipe Ingredients

• 12 oz Riced Broccoli
• 1/3 cup Full Fat Cottage Cheese
• 1 Large Egg
• 1 cup Shredded Sharp Cheddar Cheese
• 1/2 cup Almond Flour
• 1/4 cup Grated Parmesan Cheese
• 1 tbsp Coconut Flour
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

How To Make

Step 1

Preheat the oven to 400°F. Line a baking sheet with parchment paper and grease it lightly.

Step 2

Microwave the riced broccoli for 4 to 5 minutes until tender, then let it cool for a few minutes. Wrap it in a clean kitchen towel and squeeze out as much moisture as possible.

Step 3

In a large bowl, whisk the cottage cheese and egg together. Add the broccoli, cheddar, almond flour, parmesan, coconut flour, garlic powder, onion powder, salt and pepper, then mix until the mixture holds together when pressed.

Step 4

Scoop heaping tablespoons of the mixture and shape them into small tot shapes with your hands. Arrange them on the baking sheet about 1 inch apart.

Step 5

Bake for 12 minutes, then gently flip each tot and bake for another 8 to 12 minutes, until golden and crisp on the outside.

Step 6

Let the tots cool on the pan for 5 minutes to firm up before serving.

Tips

Squeeze Out All the Water

Squeezing the cooked broccoli completely dry is the most important step for getting crispy tots. If you leave moisture in the vegetable, the tots will end up soggy and mushy inside.

I recommend letting the broccoli cool down first, then twisting the towel with both hands over the sink. You want to keep pressing until not a single drop of liquid comes out.

This extra effort ensures your low carb binder works properly and keeps the tots firm.

Mash the Cottage Cheese Curds

If your cottage cheese has large curds, I suggest mashing them with a fork before adding the dry ingredients. You can also pulse the egg and cottage cheese together in a small blender for a few seconds.

Breaking down those curds creates a smooth binder that coats the broccoli evenly.

Large lumps of cheese can melt into wet pockets, which makes the tots break apart on the baking sheet.

Let the Mixture Rest Before Shaping

I’ve found that letting the mixed dough sit in the bowl for about five minutes makes a big difference.

Coconut flour absorbs liquid very slowly compared to regular flours. Giving it a few minutes to soak up the wet ingredients makes the mixture much thicker and easier to shape.

More Recipes

• Keto Cauliflower Mac & Cheese
• Keto Cheesy Broccoli Chicken Casserole
• Keto Cottage Cheese Cheddar Loaf
• Keto Loaded Cauliflower Tots
• Keto Zucchini Parmesan Crisps

Frequently Asked Questions

Can I cook these tots in an air fryer?

Yes, you can easily make them in an air fryer at 375 degrees Fahrenheit for about 10 to 14 minutes.

Be sure to spray the basket with oil and shake it gently halfway through so they brown evenly without sticking.