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Prep Time: 15 minutes
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Cook Time: 25 minutes
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Total Time: 40 minutes
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Course: Appetizer, Side Dish, Snack
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Cuisine: American, Low-Carb
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Skill Level: Easy
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Yield: 12 rounds
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Dietary: Low-Carb, Gluten-Free, Keto-Friendly
Low Carb Broccoli Cheese Rounds
Crispy on the outside, tender and packed with cheesy flavor on the inside, these Broccoli Cheese Rounds are the ultimate guilt-free snack or side dish. Perfect for meal prep, lunchboxes, or a satisfying appetizer, they deliver all the comforting taste of broccoli cheddar soup in a delicious, handheld form. With no flour or grains, they are naturally low in carbohydrates and high in flavor and satisfying protein.
Ingredients
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2 cups fresh broccoli florets, finely chopped (about 1 small head)
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1 ½ cups (6 oz) sharp cheddar cheese, freshly shredded
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⅓ cup grated Parmesan cheese
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2 large eggs
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⅓ cup almond flour
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2 green onions, thinly sliced
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1 clove garlic, minced
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½ teaspoon smoked paprika
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¼ teaspoon garlic powder
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¼ teaspoon onion powder
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¼ teaspoon salt (or to taste)
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⅛ teaspoon black pepper
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Olive oil spray or avocado oil spray
Equipment
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Box grater or food processor
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Mixing bowls
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Baking sheet
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Parchment paper or silicone baking mat
Instructions
1. Prep the Broccoli:
Bring a medium pot of salted water to a boil. Add the finely chopped broccoli florets and blanch for 2 minutes exactly. This softens them just enough without making them mushy. Immediately drain and plunge the broccoli into a bowl of ice water to stop the cooking process. Drain thoroughly again, then use a clean kitchen towel or paper towels to squeeze out as much excess moisture as possible. This step is crucial for achieving crispy rounds.
2. Combine the Mixture:
In a large mixing bowl, combine the dried, chopped broccoli, shredded cheddar, Parmesan, almond flour, green onions, and minced garlic. Add the smoked paprika, garlic powder, onion powder, salt, and pepper. Toss until everything is evenly distributed.
In a small bowl, beat the two eggs. Pour the beaten eggs over the broccoli and cheese mixture. Using a fork or your hands, mix thoroughly until the egg binds all the ingredients into a cohesive, slightly sticky mixture.
3. Form the Rounds:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup and to prevent sticking.
Using a ¼-cup measuring scoop or your hands, portion out the mixture. Form each portion into a compact ball, then place it on the prepared baking sheet and gently press down into a flat, round patty, about ½-inch thick. Ensure the patties are evenly spaced. Lightly spray the tops with olive oil or avocado oil spray—this will help them achieve a beautiful golden-brown finish.
4. Bake to Perfection:
Bake in the preheated oven for 20-25 minutes, or until the edges are deeply golden brown and crispy and the tops are firm to the touch. For extra crispiness, you can carefully flip the rounds halfway through the baking time, but it’s not strictly necessary if you prefer a softer top.
5. Serve and Store:
Let the rounds cool on the baking sheet for 5 minutes before serving. They will firm up slightly as they cool. Serve warm with a side of sour cream, sugar-free ranch dressing, or marinara sauce for dipping.
Storage Instructions: Allow leftovers to cool completely. Store in an airtight container in the refrigerator for up to 4 days. Reheat in a toaster oven or air fryer at 350°F for 5-7 minutes to restore crispiness. For longer storage, freeze the baked rounds on a parchment-lined tray until solid, then transfer to a freezer bag. Reheat from frozen in the oven or air fryer.
Nutritional Information (Per 1 round, approximate)
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Calories: 105 kcal
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Total Fat: 8g
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Saturated Fat: 3.5g
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Cholesterol: 45mg
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Sodium: 180mg
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Total Carbohydrates: 2g
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Dietary Fiber: 1g
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Net Carbs: 1g
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Sugars: 0.5g
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Protein: 7g