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