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Keto Broccoli Cutlet

Keto Broccoli cutlet is a healthy meal in itself.
Broccoli Cutlet

Keto Broccoli cutlet is a healthy meal in itself. One of the most common woes of a Keto/ Paleo lifestyle is the lack in variety. Happily, many regular recipes just need a bit of tweaking to “ketofy” them. It’s just a matter of innovation and patience & viola a keto-fied meal is ready.

Broccoli Cutlet

Typically, as in many cutlets or tikkis, the binding agent used is bread, corn flour or potatoes – all of which are banned in the low carb lifestyle. So what do you use. There are quite a few options like tapioca starch or arrow root powder, almond flour or groundnut flour (I sometimes used the last two). Another common option is “Cheese”. Yes, cheese is definitely a binder and helps maintain the shape of this Keto Broccoli Cutlet. However, only certain cheeses like Cheddar or a similar hard cheese will do. Soft cheeses like processed cheese or mozzarella won’t work at all. Also, cheese gives you a good dose of protein and healthy fats along with calcium (50g of Cheddar cheese contains 11g of protein & 11g of fats).

Why Broccoli? Broccoli is an amazing vegetable and is a powerhouse of nutrition. Each 100g contains a decent amount of protein, fibre and loads of other micro nutrients. This is an easy and fun way to take in the vegetable if one doesn’t like a whole floret or when it gets mixed in any other form. Keto Broccoli Cutlet can be a whole meal in itself because of the decent amount of fats and proteins it contains.

Keto Broccoli cutlets can be refrigerated and reheated the next day.

Broccoli Cutlet
5 from 3 votes

Keto Broccoli Cutlet Recipe

Keto Broccoli cutlet is a healthy meal in itself.
Total Time30 mins
Course: Snack
Cuisine: American
Keyword: broccoli, keto, snack

Ingredients for Keto Broccoli Cutlet

  • 1 medium Broccoli
  • 1/2 cup Grated Cheddar Cheese
  • 1 tsp Ginger Garlic Paste
  • 2 tbsp Green Chillies
  • 1 tbsp Psyllium Husk
  • 1 tsp Red Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • 1 tsp Aamchur (Dried Mango Powder)
  • Salt to Taste
  • 1 tbsp Coriander Leaves
  • 4 tbsp Coconut Oil/ Ghee

How to make Keto Broccoli Cutlet

  • Boil salted water in a heavy bottomed vessel.
  • Chop the broccoli into florets (along with the stem) and add them to the boiling salt water for 1-2 minutes.
  • Drain the water completely and let it cool.
  • Grind it coarsely in a mixer to get a rava like texture. Squeeze the “rice” in a muslin cloth to drain all water.
  • Take the bowl and mix all the ingredients except oil.
  • Divide them into equal portions and make balls.
  • Flatten each balls like a thick disc.
  • Cover them and refrigerate it for an hour.
  • Heat a non-stick tawa place the 2-3 tikkis on it, depending on the size of the the tawa.
  • Drizzle some oil and allow it to cook on low heat until golden brown on both sides.
  • Remove the excess oil in a tissue.
  • Serve hot with mint chutney, yoghurt and garlic dip or keto mayo.


Keto Broccoli cutlets can be refrigerated and reheated the next day.
Image Credit







Denise February 15, 2022 - 6:12 am

This looks great but I don’t see the nutritional information.

Hemant February 2, 2019 - 9:39 am

Awesome a vegetable recipe very tasty one I like it.


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