A healthy and low carb tater tot recipe using broccoli and coconut flour. These cute tater tots are crispy outside with a cheesy and moist centre. This low carb broccoli tater tot recipe makes a great appetizer or kids finger food idea.
I still cannot believe that my little girl turns 3 in a month. She is already very excited with the idea of carrying a lunch box to daycare and to enjoy her own meal. That is why I started to create some healthy finger food that she can enjoy in her lunch box. I made those broccoli tater tot specially for her as she loves broccoli. I used coconut flour for a change – I usually like oat flour. Coconut flour is a great alternative to oat flour to decrease the carbs and increase the fibre in this tater tot recipe. However, it tends to dry out the mixture as it contains lots of fibre. To balance the fibre I added few more eggs in the batter compared to my cauliflower tots recipe here.
The result was great ! Crispy, cheesy and moit. She very enjoyed this cheesy broccoli tater tot recipe! I was glad that she even eat those without tomato sauce. She loves dipping everything into tomato ketchup which is ok to me as soon as she eat my own wholesome sugar free ketchup. Well, I do not want to be seen as an healthy food freak but I like to fuel up my family with healthy food not overloaded with processed ingredient. I actually buy some ready made ketchup too but always an organic tomato ketchup without refined sugar, mostly made of tomatoes, onion and apple cider vinegar and it taste great.
I made this broccoli tater tot recipe two times and I even freeze some of them as this recipe makes arounds 50 tots. If you want to freeze this recipe, firstly shape the broccoli tots, lay on a plate cover with parchment paper and freeze. After few hours they will be frozen and you can transfer them into a large airtight container that you will keep up to 3 months in the freezer. When need, defrost on a cookie sheet few hours and bake as it was fresh.
Who is going to make this recipe ??? Enjoy! Carine.