Let me be honest—when I first committed to a low-carb lifestyle, I thought my days of crunchy, satisfying snacks were over. Chips? Out. Crackers? Gone. But then I stumbled upon the magic of these Crispy Broccoli Cheese Rounds, and suddenly my snack drawer was back in business. Picture tender, bright-green broccoli speckled with sharp cheddar, bound together into little golden disks that crisp up beautifully in the oven (or skillet, if you prefer a little extra sizzle). They’re crisp on the outside, tender and cheesy on the inside, and every single bite feels like a mini celebration.

What I love most is how customizable they are—and how they sneak veggies into even the pickiest eaters’ plates without any fuss. Whip them up for game day, serve them as kid-friendly appetizers, or package them up for lunch-box surprises. Once you’ve got the basic formula down, you can riff on different cheeses, spices, or garnishes. Ready to give your snack routine a low-carb makeover? Let’s dive in.

Ingredients

• 2 cups fresh broccoli florets, finely chopped

• 1 cup (about 4 oz) shredded sharp cheddar cheese

• 4 oz cream cheese, softened

• ½ cup almond flour (or coconut flour)

• 1 tsp garlic powder

• 1 tsp onion powder

• 2 large eggs, beaten

• Salt and black pepper, to taste

• 1–2 Tbsp olive oil (for drizzling or frying)

• Optional garnish: grated Parmesan cheese, fresh parsley, or red pepper flakes

Tip: Make sure your cream cheese is softened at room temperature. If you’re in a hurry, pop it into the microwave for 10 seconds—just don’t let it melt completely.

Step 1: Prep the Broccoli

Before you get too excited, let’s tackle the broccoli. Finely chopping the florets is key—it ensures every round holds together and cooks evenly. Here’s my go-to method:

1. Steam or blanch: Bring a pot of water to a gentle boil, then add your chopped broccoli. Let it cook for about 4–5 minutes—just until it turns bright green and is barely tender.

2. Drain thoroughly: You can’t overstate this part. Drain the broccoli in a colander, then spread it out on a layer of paper towels. Press another paper towel on top to absorb every last drop of moisture. If your rounds are too wet, they’ll fall apart in the oven (or skillet), so be patient here.

Behind-the-scenes tip: I often prep the broccoli first thing when I kick off any cooking project. It frees up bowls and keeps things moving—especially helpful if you have little helpers underfoot!

Step 2: Mix the Base

With drier, cooler broccoli in hand, it’s time to bring in the cheesy support team:

1. In a large mixing bowl, combine the steamed broccoli with the shredded sharp cheddar and softened cream cheese.

2. Season with garlic powder, onion powder, a generous pinch of salt, and a few grinds of black pepper. Stir vigorously until you have an even, colorful mixture with little green flecks peeking through.

Why cheddar? Its sharp tang cuts through the richness of the cream cheese, giving you that crave-worthy balance of flavors—and it browns beautifully when it hits heat.

Step 3: Add the Binding Ingredients

1. Almond (or coconut) flour: Sprinkle in ½ cup of your chosen low-carb flour. Almond flour is my usual go-to for its mild, nutty flavor and fine texture; coconut flour works in a pinch but absorbs moisture faster, so you might need slightly less.

2. Beaten eggs: Pour in the two large, beaten eggs. These help everything stick together and puff up a bit during cooking.

3. Combine thoroughly: Use a sturdy spatula or clean hands to fold the flour and eggs into the broccoli-cheese mixture. You’re aiming for a cohesive mass that holds its shape when you press a small handful together. If it still feels too loose—especially if you used coconut flour—add another tablespoon or two of flour until it firms up.

My little trick: If you ever find the mixture drying out too quickly, add a teaspoon of olive oil or an extra tablespoon of cream cheese. It keeps the rounds tender and ensures that cheesy pull when you bite in.

Step 4: Form the Rounds

1. Portioning: Scoop out heaping tablespoons of mixture—about 1½ to 2 inches across. I use a small ice-cream scoop for uniformity (and because it’s fast).

2. Shaping: Gently roll each scoop between your palms to create a round patty, then flatten slightly so they’re even thickness. This helps them bake or fry uniformly.

3. Resting on the tray: Place each round about an inch apart on a parchment-lined baking sheet. If you’re frying, set them on a plate or tray dusted lightly with almond flour to prevent sticking.

Step 5: Bake or Fry

• To Bake:

  1. Preheat your oven to 400 °F (200 °C).

  2. Lightly brush or drizzle each round with olive oil. This little extra oil is what gives you that coveted crackle on the edges.

  3. Optional sprinkle: A dusting of grated Parmesan adds another layer of savory crunch.

  4. Bake for 20–25 minutes—flipping halfway through—for an even, golden-brown finish.

• To Fry:

  1. Warm 1–2 tablespoons of olive oil in a nonstick skillet over medium heat.

  2. Once the oil shimmers, carefully place your rounds in the pan, leaving space between each one.

  3. Fry 2–3 minutes per side, adjusting the heat as needed so they turn deep golden without burning.

  4. Transfer to paper towels to drain briefly before serving.

Behind-the-scenes note: I sometimes bake half and fry half—just to see which method wins the family vote. Frying takes a bit more elbow grease, but those edges are next-level crunchy.

Step 6: Rest, Garnish & Serve

• Resting: Let your rounds sit 2–3 minutes on a cooling rack or paper towel. This short rest lets them firm up so they don’t fall apart when you pick one up.

• Garnish ideas:

  • Freshly chopped parsley for color and brightness.

  • A pinch of red pepper flakes if you like a hint of heat.

  • An extra sprinkle of Parmesan or even smoked paprika for a subtle twist.

• Dipping suggestions: Ranch dressing, garlic aioli, or a zesty sour cream-and-chive dip are all excellent companions.

Variations & Expert Tips

• Cheese swaps: Monterey Jack, pepper jack, or even a little crumbled feta can add new flavor dimensions.

• Herb infusions: Stir in fresh chopped basil, dill, or chives at the binding stage.

• Spice it up: Add ½ tsp smoked paprika or chili powder for a smoky kick.

• Meal prep hack: Form all the rounds and freeze them on the baking sheet for 1 hour, then transfer to a freezer bag. Cook straight from frozen—just add a few extra minutes to the bake or fry time.

FAQ

1. Can I use frozen broccoli instead of fresh?

Yes—just thaw and drain it thoroughly, then press out as much water as possible with paper towels. Because frozen broccoli tends to retain more moisture, you may need an extra tablespoon or two of almond flour to achieve the right consistency.

2. How do I store leftovers, and how long will they keep?

Store cooled rounds in an airtight container in the refrigerator for up to 4 days. When you’re ready to eat them, reheat in a 350 °F (175 °C) oven for about 8–10 minutes to restore crispiness, or pop them in a toaster oven.

3. Can I make these completely dairy-free?

Absolutely—swap the cheddar and cream cheese for dairy-free alternatives (look for firm vegan cheeses that melt well). Since dairy-free cheeses can vary in moisture content, you may need to adjust the flour amount slightly.

4. What if my mixture never seems to firm up?

First, double-check that your broccoli is really well drained. Then add another tablespoon of almond flour at a time until the mixture holds its shape. If you’re still struggling, a pinch of psyllium husk powder can help absorb excess moisture without affecting flavor.

5. Are these Keto-friendly and suitable for other low-carb diets?

Yes. Each round has minimal net carbs thanks to the use of almond (or coconut) flour and high-fat cheeses. They fit perfectly into Keto, Atkins, and general low-carb meal plans.

6. Can I bake or fry directly from frozen?

You can—but you’ll need to add a few extra minutes to cook time. For baking, increase to about 30 minutes total at 400 °F (200 °C), flipping halfway; for frying, allow an extra minute or two per side and monitor the heat so they brown without burning.

7. What dipping sauces pair best with these rounds?

My top picks are classic ranch, garlic-and-herb aioli, or a lemon-chive sour cream. For something unexpected, try a spicy sriracha-mayo or a tangy mustard dip.

Conclusion

I’ve made these Low-Carb Crispy Broccoli Cheese Rounds hundreds of times, and they never fail to delight. Whether you’re hosting a casual gathering, looking for a quick after-school snack, or simply craving something crunchy and savory, these rounds bring big flavor with very little fuss. Remember: the key steps are draining the broccoli well, balancing your flour and eggs for binding, and choosing your favorite cooking method—baked for easy hands-off prep or fried for that extra crunch.

Now it’s your turn. Grab your apron, gather that broccoli, and get experimenting. Don’t be afraid to swap in different cheeses or spices to make the recipe your own. Once you’ve tried them, let me know: did you go classic cheddar, or did you surprise us with a pepper-jack twist?

Best Low-Carb Crispy Broccoli Cheese Rounds

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• Author: Mark's Recipe
• Total Time: 35 minutes

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Description

A crunchy, savory snack that’s perfect for dipping or enjoying on its own. These cheesy broccoli patties get golden and crisp in the oven (or skillet), yet stay tender inside—making them a guilt-free treat for low-carb diets, family appetizers, or anytime you want a veggie-packed bite with big flavor.

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Ingredients

Scale 1x2x3x

• 2 cups fresh broccoli florets, finely chopped
• 1 cup (about 4 oz) shredded sharp cheddar cheese
• 4 oz cream cheese, softened
• ½ cup almond flour (or coconut flour)
• 1 tsp garlic powder1 tsp onion powder
• 2 large eggs, beatenSalt and black pepper, to taste
• 1–2 Tbsp olive oil (for drizzling or frying)
• Optional garnish: grated Parmesan cheese, fresh parsley, or red pepper flakes

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Instructions

1️⃣ Prep the broccoli: Steam or blanch the chopped florets for about 4–5 minutes, until just tender. Drain thoroughly and let cool slightly—then use paper towels to squeeze out as much moisture as you can.

2️⃣ Mix the base: In a large bowl, combine steamed broccoli, cheddar, cream cheese, garlic powder, onion powder, salt, and pepper. Stir until evenly blended.

3️⃣ Add binding ingredients: Sprinkle in the almond (or coconut) flour and pour in the beaten eggs. Mix well until the mixture holds together when pressed—if too loose, add a little more flour.

4️⃣ Form the rounds: Scoop out heaping tablespoons of mixture and gently shape into 1½–2 inch rounds. Place them on a parchment-lined baking sheet (or on a plate if frying).

5️⃣ Bake or fry:

To bake: Preheat oven to 400 °F (200 °C). Lightly drizzle or brush each round with olive oil and, if you like, sprinkle with Parmesan. Bake for 20–25 minutes, flipping halfway, until both sides are golden brown and crisp.

To fry: Heat 1–2 Tbsp olive oil in a nonstick skillet over medium heat. Fry rounds in batches, 2–3 minutes per side, until deep golden and crispy. Drain on paper towels.

6️⃣ Finish and serve: Let the rounds rest 2–3 minutes so they firm up. Garnish with parsley or red pepper flakes, and serve warm with your favorite low-carb dip (ranch, sour cream, or aioli).

Notes

• Moisture control: Removing excess liquid from the broccoli is key to achieving a crispy exterior—don’t skip the paper-towel squeeze.
• Make-ahead option: Form the rounds and freeze them on a tray. Once solid, transfer to a freezer bag. Bake or fry straight from frozen, adding a few minutes to the cook time.
• Flavor variations: Stir in chopped cooked bacon, diced jalapeño, or a pinch of smoked paprika for extra zing.

• Prep Time: 15 minutes
• Cook Time: 20 minutes (oven)

Nutrition

• Serving Size: 12 rounds