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Bacon Broccoli Veggie Nuggets


Units Scale
  • 2 cups riced broccoli
  • 1/2 cup shredded zucchini
  • 2 slices of uncooked, sugar free bacon, very finely chopped (I use a food processor)
  • 1/3 cup coconut flour
  • 1/4 cup tapioca starch
  • 2 tbsp coconut oil
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp salt
  • For the gelatin egg (can also sub an actual egg)
  • 1 tbsp gelatin
  • 1/4 cup water


  1. Preheat the oven to 400 F and lightly grease a parchment lined baking sheet with coconut oil
  2. Add the zucchini and broccoli to a mixing bowl and thoroughly combine
  3. Wrap the broccoli and zucchini in a cheese cloth or paper towel and squeeze to remove excess liquid
  4. Add the mixture back to the bowl
  5. Mix in the uncooked chopped bacon
  6. Add in the coconut flour, coconut oil, tapioca starch and seasonings, and combine
  7. Set the mixture aside
  8. For the gelatin egg, add the water to a small sauce pot and slowly pour over the gelatin
  9. Allow it to bloom over 2-3 minutes
  10. Place the pot on the stove and turn in on low heat
  11. Slowly melt the the gelatin (this will take just 2-3 minutes) and remove from heat
  12. Vigorously whisk the gelatin egg until it becomes frothy
  13. Add the gelatin egg to the mixture immediately and combine
  14. Start forming patties and place them onto the baking sheet (you should have about a 12-14)
  15. Bake for 20 minutes
  16. Very carefully flip them over and bake for another 10-15 minutes (depending on how crispy you like them)
  17. OPTIONAL: To crisp further, put until the broiler for 1-2 minutes
  18. Remove from the oven and allow to cool
  19. Serve with a compliant ranch dressing, ketchup, or guacamole