Low-Carb Broccoli Cheese Rounds: A Delicious Snack.

There is a common struggle when trying to eat more vegetables: how to make them feel like a treat rather than a chore. These broccoli cheese rounds are the answer to that problem. By combining finely chopped broccoli with sharp cheeses and a hint of seasoning, you create a snack that mimics the comfort of a potato tot or a small savory pancake, but without the heavy starch.

I love this recipe because it’s a “back pocket” solution for busy afternoons. Whether you have a toddler who refuses to eat anything green or you’re looking for a low-carb alternative to traditional appetizers, these rounds are a reliable hit. They are crispy on the outside, tender in the middle, and packed with enough savory flavor to satisfy a salt craving. Plus, they use simple ingredients that you likely already have in your crisper drawer.

Ingredients

To get the best texture, the ratio of broccoli to cheese is vital. You want enough cheese to bind the rounds together, but enough broccoli to maintain a fresh, earthy bite.

Broccoli: 2 cups of finely chopped florets. You can use a food processor to pulse them into “rice” or simply use a sharp knife for a more rustic texture.¹
Cheddar Cheese: 1 cup, shredded. Sharp or extra-sharp cheddar provides the best flavor contrast to the broccoli.
Parmesan Cheese: ¼ cup, grated. This adds a salty, nutty finish and helps the edges get crispy.
Eggs: 2 large eggs. These act as the glue that holds the rounds together during the baking process.
Almond Flour: ½ cup. This provides structure without adding many carbs. If you have a nut allergy, you can substitute this with crushed pork rinds.
Garlic Powder: ½ teaspoon.
Onion Powder: ¼ teaspoon.
Salt and Black Pepper: To taste.

Instructions

The key to preventing these from becoming soggy is managing the moisture in the broccoli.

Steam and dry

Start by lightly steaming your chopped broccoli for about 3 minutes. You don’t want it mushy; you just want to take the raw edge off. Once steamed, place the broccoli in a clean kitchen towel and squeeze out as much water as possible. This is the most important step—excess moisture will prevent the rounds from crisping up.

Mix the batter

In a medium mixing bowl, whisk the two eggs. Add the squeezed broccoli, shredded cheddar, Parmesan, almond flour, and spices. Stir until everything is thoroughly combined. The mixture should be thick and slightly tacky, holding its shape when pressed together.

Shape the rounds

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Scoop out about a tablespoon of the mixture at a time and roll it into a ball, then flatten it into a small disc about half an inch thick. Place them on the baking sheet, leaving an inch of space between each one.

Bake until golden

Slide the tray into the oven and bake for 15 to 18 minutes. Halfway through the cooking time, carefully flip each round using a spatula. This ensures both sides get that beautiful, golden-brown crust.

Cool and set

Let the rounds sit on the baking sheet for 5 minutes after they come out of the oven. Like many cheese-based snacks, they need a moment to “set” and firm up before you move them.

Flavor and Texture Notes

These rounds are a study in savory balance. The cheddar melts and caramelizes against the parchment paper, creating those sought-after “lacey” cheese edges. The broccoli becomes mild and tender, while the almond flour provides a soft, bread-like interior.

Flavor-wise, it’s like a deconstructed broccoli-cheddar soup but in a handheld form. The garlic and onion powders provide a foundational warmth, while the Parmesan adds a sharp, salty punch at the end of every bite.

Tips and Variations

The Spicy Kick: Add a pinch of cayenne pepper or some finely diced jalapeños to the batter for a spicy version.
Air Fryer Method: These work beautifully in the air fryer. Cook them at 375°F (190°C) for about 8 to 10 minutes, flipping halfway through.
Herb Freshness: Stir in a tablespoon of fresh chives or parsley to add a bright, herbal note.
Bacon Addition: For a “loaded” version, add two tablespoons of finely crumbled cooked bacon to the mix.

Storage and Make-Ahead

In the Fridge: Store any leftovers in an airtight container for up to 4 days.
In the Freezer: These are very freezer-friendly. Freeze them in a single layer on a tray before transferring them to a bag. To reheat, simply pop them back in the oven or air fryer until heated through and crisp.
Reheating: Avoid the microwave if possible, as it will make the cheese soft rather than crispy. A few minutes in a toaster oven or a dry skillet is the best way to bring back that original crunch.

Serving Suggestions

The Dipping Sauce: Serve with a side of ranch dressing, spicy mayo, or even a simple Greek yogurt dip with lemon and garlic.
The “Side Dish” Role: These make an excellent low-carb alternative to tater tots or fries when served alongside a burger or grilled chicken.
The Breakfast Option: Top a few rounds with a poached egg for a high-protein, veggie-packed start to your day.

FAQ

Can I use frozen broccoli?

Yes, but you must thaw it completely and squeeze out all the water. Frozen broccoli tends to hold more moisture than fresh, so be extra diligent with the towel-squeezing step.

Why did my rounds fall apart?

This usually happens if the broccoli was too wet or if the eggs weren’t large enough. If the mixture feels too loose, add an extra tablespoon of almond flour to help bind it.

Can I use a different cheese?

Absolutely. Pepper jack, Gruyère, or Monterey Jack all work well. Just make sure it’s a cheese that melts well.

Do I have to use almond flour?

If you want to keep it low-carb but don’t want to use nuts, coconut flour can work, but use only 2 tablespoons as it is much more absorbent. Crushed pork rinds are the best nut-free, low-carb substitute.

Conclusion

Low-Carb Broccoli Cheese Rounds prove that healthy snacking doesn’t have to be complicated or bland. They are a fun, handheld way to get more greens into your diet while still feeling like you’re enjoying a decadent, cheesy treat.