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Crispy Air Fryer Keto Broccoli with Garlic Herb Crust

Dry broccoli florets tossed straight in oil then a fine Parmesan, almond flour, garlic, and herb mix, air fried crowns-up until the tips char and the crust sets.
Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large head broccoli cut into florets, very dry
  • 2 tbsp olive or avocado oil
  • 1/3 cup very finely grated Parmesan
  • 2 tbsp almond flour
  • 2 garlic cloves grated
  • 1 tsp dried Italian herb blend
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes optional
  • 1/2 lemon zested, plus a squeeze to finish

Equipment

  • Air fryer
  • Mixing bowl

Method
 

  1. Preheat the air fryer to 390°F for 3 minutes.
  2. Toss the dry florets with the oil, then with the Parmesan, almond flour, garlic, herbs, salt, pepper, and pepper flakes.
  3. Arrange in one layer, crowns up, and cook 7 minutes. Shake, then cook 4 to 6 minutes more, until the tips char and the crust is set.
  4. Finish hot with the lemon zest and a squeeze of juice.

Notes

Florets must be bone-dry going into the oil, or the crust won't grip.
Grate the cheese fresh and fine — pre-shredded needs a teaspoon less almond flour.
Two batches for a small basket, crowns up so the tops crisp.