(Total Time: 25 MINS| Serves: 2)
2 cups broccoli florets
1 tbsp. olive oil
2 tsp garlic powder
½ tbsp. smoked paprika
Salt and freshly ground black pepper, to taste
For Cheese Sauce:
3 tbsp. butter
2 tbs. almond flour
½ cups unsweetened almond milk
1 cup shredded cheddar cheese
1 tsp garlic powder
Salt, to taste
For broccoli: in a bowl, add all ingredients and toss to coat well.
In the bottom of Instant Pot, arrange a steamer basket and pour 1 cup of water.
Place the broccoli into the steamer basket.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “Low Pressure” for about 10 minutes.
Select the “Cancel” and carefully do a “Natural” release.
Meanwhile, for cheese sauce: in a medium pan, melt butter over medium-high heat.
Add flour, beating continuously.
Slowly, add almond milk, beating continuously.
Cook for about 2-3 minutes or until thickened, stirring continuously.
Add cheese, garlic powder and salt and stir until smooth.
Remove the lid of Instant Pot and transfer broccoli ono serving plates.
To wit cheese sauce and serve.
Per Serving (Calories 536|Total Fat 47.9g| Net Carbs 5g| Protein 19.3g| Fiber 4.3g)