Low-Carb Broccoli Cheddar Bites

Low-Carb Broccoli Cheddar Bites

Crispy-edged broccoli cheddar bites skip the breadcrumbs but keep the sharp, cheesy pull.

Total 45 min Makes 24 bites Calories 52/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Halal, Kosher

Allergens

Dairy, Eggs, Tree nuts

These bites rely on finely chopped broccoli, sharp cheddar, and eggs to bind everything together without flour or breadcrumbs, keeping the carb count low while the edges turn golden and crisp in the oven. They work as a snack, a lunchbox addition, or a side for grilled chicken, and they reheat well in a skillet for a quick second-day crunch.

Ingredients

  • 4 cups broccoli florets, finely chopped
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup grated parmesan cheese
  • 3 large eggs
  • 1/3 cup almond flour
  • 1/4 cup onion, finely minced
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper

Method

  1. Preheat the oven to 400°F and line two baking sheets with parchment paper.

  2. Steam or microwave the chopped broccoli for 3 to 4 minutes until just tender, then drain thoroughly and pat dry with a towel.

  3. Transfer the broccoli to a large bowl and let cool for 5 minutes, then press out any remaining excess moisture with paper towels.

  4. Add the cheddar, parmesan, eggs, almond flour, onion, garlic, salt, pepper, garlic powder, and cayenne to the bowl and mix until evenly combined.

  5. Scoop the mixture into 24 tablespoon-sized mounds, spacing them evenly across the prepared baking sheets, and press each lightly to flatten.

  6. Bake until golden brown at the edges and set in the center, 20 to 25 minutes.

  7. Let the bites cool on the baking sheets for 5 minutes before transferring to a serving plate.

Rate this recipe

★ 3.7 (1)

Low-Carb Broccoli Cheddar Bites

These bites rely on finely chopped broccoli, sharp cheddar, and eggs to bind everything together without flour or breadcrumbs, keeping the carb count low while the edges turn golden and crisp in the oven. They work as a snack, a lunchbox addition, or a side for grilled chicken, and they reheat well in a skillet for a quick second-day crunch.

45 min 24 bites 52 cal

Ingredients

  • 4 cups broccoli florets, finely chopped
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup grated parmesan cheese
  • 3 large eggs
  • 1/3 cup almond flour
  • 1/4 cup onion, finely minced
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper

Method

  1. 1

    Preheat the oven to 400°F and line two baking sheets with parchment paper.

  2. 2

    Steam or microwave the chopped broccoli for 3 to 4 minutes until just tender, then drain thoroughly and pat dry with a towel.

  3. 3

    Transfer the broccoli to a large bowl and let cool for 5 minutes, then press out any remaining excess moisture with paper towels.

  4. 4

    Add the cheddar, parmesan, eggs, almond flour, onion, garlic, salt, pepper, garlic powder, and cayenne to the bowl and mix until evenly combined.

  5. 5

    Scoop the mixture into 24 tablespoon-sized mounds, spacing them evenly across the prepared baking sheets, and press each lightly to flatten.

  6. 6

    Bake until golden brown at the edges and set in the center, 20 to 25 minutes.

  7. 7

    Let the bites cool on the baking sheets for 5 minutes before transferring to a serving plate.