Introduction

These Low Carb Crispy Broccoli Cheese Rounds are a delicious and healthy snack or side dish. They’re easy to make, cheesy, and have a perfect crispy texture that everyone will love.

The image shows several round, golden-brown snacks arranged in a line on a baking sheet covered with parchment paper. Each snack is one layer thick and has an uneven, slightly crispy texture with small green and orange flecks visible throughout. The edges are browned and slightly curled, showing a crunchy finish. The surface looks cheesy and baked with a shiny, melted appearance on top. The background has a soft focus, emphasizing the front snack. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (10oz) bag frozen broccoli rice (about 2 cups)
2 cups freshly shredded cheddar cheese (not the pre-shredded)
1 large egg
2 tbsp almond flour
Seasoning to taste (I use garlic salt)

Instructions

Step 1: Thaw the frozen broccoli rice completely, then squeeze out as much excess moisture as possible using a clean kitchen towel or cheesecloth.
Step 2: In a large bowl, combine the drained broccoli rice, freshly shredded cheddar cheese, egg, almond flour, and your preferred seasoning. Mix until well blended.
Step 3: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 4: Scoop about 2 tablespoons of the mixture per round and shape it into small, flat rounds. Place them evenly spaced on the baking sheet.
Step 5: Bake for 15-20 minutes, or until the rounds are golden brown and crispy around the edges.
Step 6: Let the rounds cool slightly before serving to help them firm up further.

Tips & Variations

Use freshly shredded cheese instead of pre-shredded for better melting and binding.
Try adding a pinch of smoked paprika or chili flakes for a spicy twist.
Serve with a dipping sauce like ranch or a garlic aioli for extra flavor.

Storage

Store any leftover broccoli cheese rounds in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster oven or regular oven at 350°F (175°C) for about 5-7 minutes to retain their crispiness. Avoid microwaving to prevent sogginess.

How to Serve

The image shows a close-up of golden-brown cheese crisps on a sheet of brown baking paper. Each crisp is round, flat, and has a textured surface with melted and slightly browned cheese giving it a rich yellow-orange color with small darker brown spots. The crisps appear crispy and slightly crunchy, with some sides showing a more browned, caramelized texture. They are arranged in a line, slightly out of focus in the background, on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh broccoli instead of frozen broccoli rice?

Yes, you can finely chop fresh broccoli or pulse it in a food processor until it resembles rice. Be sure to cook and drain it well to remove excess moisture before using.

What can I use instead of almond flour?

For a low carb option, you can substitute almond flour with coconut flour, but use less coconut flour (about 1 tablespoon) as it absorbs more moisture. Alternatively, crushed pork rinds can work well as a binder.

Low Carb Crispy Broccoli Cheese Rounds Recipe

Print Recipe

★★★★★

4.8 from 97 reviews

These Low Carb Crispy Broccoli Cheese Rounds are a delicious and healthy snack or appetizer, combining tender broccoli ‘rice’ with sharp cheddar cheese and a crunchy, golden exterior. Perfect for a low carb, gluten-free treat, they’re quick to prepare and oven-baked until crispy and cheesy.

Author: Zane
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 12 rounds 1x
Category: Appetizer
Method: Baking
Cuisine: American
Diet: Low Carb,Gluten Free

Ingredients

Scale

Main Ingredients

1 (10oz) bag frozen broccoli rice (about 2 cups)
2 cups freshly shredded cheddar cheese (not pre-shredded)
1 large egg
2 tbsp almond flour
Seasoning to taste (e.g., garlic salt)

Instructions

Preheat Oven: Preheat your oven to 400°F (204°C) to ensure it reaches the proper temperature for baking the rounds evenly and achieving a crispy texture.
Prepare Broccoli Rice: Thaw and drain the frozen broccoli rice well, pressing out any excess moisture using a kitchen towel or paper towels to prevent soggy rounds.
Mix Ingredients: In a large bowl, combine the drained broccoli rice, freshly shredded cheddar cheese, large egg, almond flour, and garlic salt or your preferred seasoning. Mix thoroughly until all ingredients are evenly incorporated.
Form Rounds: With clean hands or a spoon, scoop mixture and form small, even rounds or patties, placing them spaced apart on a parchment-lined baking sheet.
Bake: Bake in the preheated oven for 15-20 minutes or until the rounds are golden brown and crispy on the edges.
Cool and Serve: Remove the baking sheet from the oven and let the broccoli cheese rounds cool for a few minutes before serving to allow them to set.

Notes

Make sure to squeeze out as much moisture from the broccoli rice as possible to avoid soggy rounds.
Use freshly shredded cheese rather than pre-shredded for better melting and texture.
Feel free to experiment with seasonings like smoked paprika, onion powder, or Italian seasoning for different flavor profiles.
These can be served as a snack, appetizer, or side dish.
Store any leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven to retain crispness.

Keywords: low carb broccoli cheese rounds, gluten free broccoli snack, crispy broccoli cheese bites, healthy appetizer, keto broccoli cheese