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–+ servings
Low Carb Broccoli Cheese Rounds

Low Carb Broccoli Cheese Rounds You’ll Crave Guilt-Free

Enjoy Low Carb Broccoli Cheese Rounds, a guilt-free, cheesy snack loaded with veggies, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 38 minutes
Servings: 4 rounds
Course: Snacks
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rounds
  • 2 cups Fresh Broccoli Florets or frozen broccoli, thawed and drained
  • 1 cup Shredded Cheddar Cheese or mozzarella for different taste
  • 2 large Large Eggs acts as a binder
  • 1/2 cup Almond Flour or coconut flour (adjust quantity)
  • 1 teaspoon Garlic Powder can use fresh garlic
  • 1 teaspoon Onion Powder optional
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground Black Pepper
  • cooking spray Cooking Spray for baking

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • Mixing bowl
  • Spatula
  • Food Processor

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper sprayed with cooking spray.
  2. Steam the broccoli florets until tender, about 5-7 minutes, then drain and cool.
  3. Finely chop the cooled broccoli or pulse in a food processor until crumb-like.
  4. In a mixing bowl, combine chopped broccoli, cheddar cheese, eggs, and almond flour, mixing thoroughly.
  5. Add garlic powder, onion powder, salt, and black pepper, stirring well to combine.
  6. Scoop 2-tablespoon portions of the mixture to shape small patties and place onto the baking sheet.
  7. Bake for 15-18 minutes until golden brown and cheese is melted.
  8. Cool on the baking sheet for a few minutes before transferring to a wire rack to serve warm.

Nutrition

Serving: 2roundsCalories: 180kcalCarbohydrates: 5gProtein: 10gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 400mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 1mg

Notes

Store in an airtight container lined with paper towels in the fridge for up to 4-5 days. For freezing, freeze on a baking sheet until solid, then transfer to a freezer-safe bag for up to 3 months.

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