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).