These are MY favorite and definitely hits the spot with snack cravings. The only thing is, it has breadcrumbs and I haven't tried to make it without it. But Almond flour can be substituted for breadcrumbs. http://gimmedelicious.com/2015/05/17/healthy-baked-broccoli-tots/

Ingredients

2 cups or 12 ounces uncooked or frozen broccoli
1 large egg
¼ cup diced yellow onion
⅓ cup cheddar cheese
⅓ cup panko breadcrumbs (substitute for keto friendly almond flour)
⅓ cup italian breadcrumbs (substitute for keto friendly almond flour)
2 tablespoons parsley ( or cilantro, rosemary,
salt to taste (I use about 1/4-1/2 tsp)
½ teaspoon pepper

2 cup s or 12 ounces uncooked or frozen broccoli 1 large egg 2 tablespoons parsley ( or cilantro, rosemary,

Preheat the oven to 400°F. Grease a baking sheet with a thin layer of oil or line with parchment paper and set aside.

Blanch the broccoli in boiling water for 1 minute then remove and shock with cold tap water to stop the cooking process. Drain well.

Chop broccoli finely and mix throughly with the egg, onions, cheddar, breadcrumbs, and seasoning. Scoop about 1.5 tablespoons of mix using a ice-cream scoop or your hands and gently press between your hands into a firm ball then shape into a tater-tot shape. It helps to wash your hands after every few tots to keep them from sticking onto your hands. Next, Place on your prepared baking sheet.

Bake until golden brown and crispy, 18-24 minutes, turning half way. Remove from the oven and enjoy hot with ketchup, sriracha, ranch dressing, or your favorite dipping sauce!