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Air Fryer Keto Broccoli Nuggets with Cajun Dry Rub

Finely chopped broccoli bound with egg, almond flour, and Parmesan, seasoned with a homemade Cajun rub, and air fried into crisp-edged nuggets.
Print Recipe
Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Cajun
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

For the nuggets
  • 1 large head broccoli about 450 g, florets only, finely chopped
  • 1 large egg
  • 1/2 cup fine almond flour
  • 2 tbsp grated Parmesan optional
  • 1 tbsp avocado or olive oil plus 1 tsp for the basket
  • 3/4 tsp fine salt
For the Cajun dry rub
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp black pepper
  • 1/4-1/2 tsp cayenne
  • 1/2 tsp fine salt

Equipment

  • Air fryer
  • Mixing bowl
  • Salad spinner

Method
 

  1. Cut the florets into 1 to 1.5 cm bits, rinse, then spin or pat very dry.
  2. Whisk the egg, 1 tbsp oil, and salt. Fold in the broccoli, almond flour, and Parmesan until lightly coated and tacky, not wet — add a tablespoon more almond flour if loose. Sprinkle over the combined Cajun rub and toss.
  3. Preheat to 390 to 400°F and oil the basket. Press the mixture into small nuggets and spread in a single layer with gaps.
  4. Cook 8 minutes, shake or flip, then 4 to 6 minutes more until deep golden. Rest 2 minutes to set the crust.

Notes

Very dry broccoli — wet broccoli steams and kills the crisp.
Tacky, not wet — the mix should hold a nugget shape.
Gaps between nuggets so they crisp instead of fusing.