Best Keto Plant Based Chicken Nuggets
How to Make It
Step 1
Preheat your oven to 180C/350 F and line a baking sheet with parchment paper. Add 2 tbsp oil to a pan over medium heat. Add the cauliflower rice and cook for 7-9 minutes, stirring continuously, until soft and reduced to half the amount.
Step 2
Transfer the cooked cauliflower rice to your food processor and add the garlic clove and cashews. Pulse for a couple of minutes until incorporated. Scrape the sides and pulse again until smooth.
Step 3
Transfer the cauliflower mixture to a bowl. Add the mustard, psyllium husk, water, onion powder, garlic powder, and salt. Mix to combine.
Step 4
Divide the dough by scooping 12 balls using a tablespoon. Shape the pieces into thick nugget pieces. Roll them into the almond flour, pressing gently to coat all sides.
Step 5
Transfer the coated nuggets to the baking sheet. Brush them with the remaining tablespoon of oil. Transfer the baking sheet to the oven.
Step 6
Bake for 20 minutes, flipping halfway through. The nuggets should be done when crispy on the outside and soft in the middle. Take the baking sheet out of the oven and let them cool slightly.
Step 7
Enjoy them with sugar-free ketchup or your choice of Keto dipping sauce. Garnish with some chopped parsley. Serve immediately.
Ingredients
- Oil – 3 tbsp
- Cauliflower Rice – 3 cup
- Garlic – 1 clove
- Cashews, oil roasted, unsalted – 0.5 cup
- Mustard – 2 tsp
- Psyllium Husks (Ground / Powder) – 0.5 tbsp
- Water – 1 tbsp
- Onion powder – 0.5 tsp
- Garlic powder – 0.5 tsp
- Salt – 0.5 tsp
- Almond flour – 0.25 cup
- Parsley – 2 tbsp