Low-Carb Broccoli Cheese Rounds bake up crispy at the edges, tender in the middle, and packed with sharp cheddar flavor and a little garlic kick. They suit keto eaters, veggie skeptics, and weeknights, and you can have a hot tray out in about 30 minutes. I stash a freezer bag of broccoli just for these.
Why You Should Try This Low-Carb Broccoli Cheese Rounds
Low-Carb Broccoli Cheese Rounds give you the vibe of a tater tot and a cheese crisp in one bite. They work as a low-carb appetizer, kid-friendly side, or late-night snack that actually feels like a treat.
You mix the batter in one bowl, and the oven does the rest. Clean-up stays easy, and the batch vanishes fast.
These rounds hit every cheesy-crunchy note and make low-carb snacking way too easy ★★★★★
Ingredients You’ll Need
- Broccoli florets, finely chopped or riced – 3 packed cups
- Fresh or frozen both work. If frozen, thaw and squeeze out extra moisture with a clean towel.
- Eggs – 2 large
- Shredded sharp cheddar – 1.5 cups
- Pre-shredded saves time and works fine; hand-grated melts a touch cleaner.
- Finely grated Parmesan – 1/3 cup
- Almond flour – 1/3 cup
- Swap with finely crushed pork rinds for nut-free or 2 tablespoons coconut flour if you prefer it drier.
- Garlic powder – 1 teaspoon
- Onion powder – 1/2 teaspoon
- Smoked paprika – 1/2 teaspoon
- Kosher salt – 3/4 teaspoon, plus more to taste
- Black pepper – 1/2 teaspoon
- Optional add-ins: chopped green onion, minced jalapeño, red pepper flakes, bacon crumbles
- Avocado oil spray or olive oil spray
Equipment
- Sheet pan and parchment paper or a silicone baking mat
- Large mixing bowl and spatula
- Food processor or knife and cutting board
- Measuring cups and spoons
- Cookie scoop or 1/4-cup measure, and a flat-bottom glass for pressing
How to Make Low-Carb Broccoli Cheese Rounds
Prep the broccoli
- Heat the oven to 425°F and line a sheet pan.
- Pulse broccoli in a food processor until rice-like. If you use frozen, thaw and squeeze it dry. Aim for fine bits so the rounds hold together.
Mix the batter
- Stir broccoli, eggs, cheddar, Parmesan, almond flour, garlic powder, onion powder, paprika, salt, and pepper in a bowl until the mix sticks together.
- Fold in any add-ins you like. The mix should feel thick, not runny.
Portion and flatten
- Scoop 2 heaping tablespoons per round onto the pan, spacing them 2 inches apart.
- Press each mound to about 1/2 inch thick with a flat glass. Spray the tops lightly with oil.
Bake to crisp perfection
- Bake 12 to 15 minutes until the edges brown and the centers set.
- For extra crunch, broil 1 to 2 minutes on the top rack. Watch closely so you do not over-brown the cheese.
Cool and serve
- Let the rounds rest on the pan 3 minutes to firm up, then move them to a rack.
- Sprinkle a pinch of salt while hot and serve with your favorite dip.
Tips & Tricks
- Squeeze out moisture from thawed broccoli so the rounds crisp up.
- Shred cheese on the small holes for better binding.
- Use a cookie scoop for even rounds and consistent bake time.
- If the mix feels loose, add 1 to 2 tablespoons almond flour.
- If it feels dry, add 1 beaten egg white or 2 tablespoons grated Parmesan.
- Air fry at 390°F for 8 to 10 minutes for max crunch.
- Add a teaspoon Dijon for tang or a pinch of cayenne for heat.
- Line the pan so cheese does not stick and rip.
What to Serve with Low-Carb Broccoli Cheese Rounds
Set these broccoli cheddar bites next to ranch, chipotle mayo, no-sugar marinara, or a garlicky yogurt dip. They pair well with grilled chicken, bunless burgers, or a chopped salad for a simple weeknight plate. I also slide them beside tomato soup or scramble them into eggs for a savory breakfast. Party tray tip: stack them with a smear of marinara and a pepperoni slice for mini pizza vibes.
Make-Ahead and Storage
Chill baked rounds in an airtight container for up to 4 days. Reheat on a sheet pan at 375°F for 6 to 8 minutes or pop them in the air fryer at 370°F for 4 to 6 minutes until hot and crisp. Freeze baked rounds on a lined sheet until firm, then bag them with parchment between layers for up to 2 months. Reheat from frozen at 375°F for 10 to 12 minutes, or thaw overnight and warm until the edges crunch again.
Low-Carb Broccoli Cheese Rounds
Ingredients
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a mixing bowl, combine the chopped, steamed, and well-drained broccoli, cheddar cheese, Parmesan cheese, eggs, almond flour, garlic powder, onion powder, salt, and black pepper.
- Stir until the mixture is well combined and holds together when pressed. If using, stir in the olive oil or melted butter.
- Scoop about 2 tablespoons of the mixture at a time onto the prepared baking sheet and flatten gently into small rounds.
- Bake for 15–20 minutes, or until the rounds are golden brown around the edges and set in the center.
- Allow to cool for a few minutes on the baking sheet, then serve warm as an appetizer or side dish.
Notes
Approximate per serving (about 4–5 rounds): 190 calories; fat 14 g; saturated fat 6 g; carbohydrates 5 g; fiber 2 g; net carbs 3 g; sugars 2 g; protein 11 g; sodium 340 mg. Values will vary based on exact ingredients, cheese type, and portion size.