Low Carb Broccoli Cheese Rounds: A Crispy and Savory Grain-Free Snack.

The struggle with eating more greens is often a matter of texture. While steamed broccoli is a nutritional powerhouse, it rarely satisfies the craving for something salty, crunchy, and handheld. These Low Carb Broccoli Cheese Rounds bridge that gap. By finely shredding the broccoli and binding it with a sharp, aged cheddar and a touch of almond flour, you create a “tot” or “fritter” that is crispy on the outside and tender on the inside.

I first started making these as a way to use up the stalks and crowns that were lingering in the crisper drawer. What began as a kitchen-scrap experiment quickly turned into a staple appetizer. They have a nostalgic quality, reminding me of the broccoli-cheese casseroles of childhood but modernized into a portable, low-carb format. They are perfect for dipping, they pack easily in a lunchbox, and they offer a satisfying snap that makes you forget you’re eating a serving of cruciferous vegetables.

Ingredients

The Broccoli Base

1 lb Fresh Broccoli: Roughly two large heads. Both the florets and the tender parts of the stalks are used.
1/2 Cup Super-Fine Almond Flour: This acts as a low-carb binder that absorbs moisture without making the rounds gummy.
2 Large Eggs: Lightly beaten to hold everything together.

The Savory Elements

1.5 Cups Sharp Cheddar Cheese: Freshly grated. Pre-shredded cheese is coated in potato starch, which can prevent the rounds from getting truly crispy.
1/4 Cup Parmesan Cheese: Finely grated, for a salty, nutty depth.
2 Cloves Garlic: Minced or pressed.
1/2 Teaspoon Onion Powder.
1/2 Teaspoon Sea Salt.
1/4 Teaspoon Black Pepper.
1/4 Teaspoon Smoked Paprika: For a hint of color and a subtle earthy finish.

Instructions

1. Process the Broccoli

The secret to the perfect “round” is the size of the broccoli. Cut the broccoli into small florets and peel the tough outer skin off the stalks. Place the pieces in a food processor and pulse until the broccoli looks like coarse rice. You don’t want a puree; you want small, distinct bits that will provide texture.

2. The Steam and Squeeze

Microwave the broccoli rice in a bowl for 2 to 3 minutes, or steam it briefly until just tender. This is the most important step: once cooled, place the broccoli in a clean kitchen towel or cheesecloth and squeeze out every drop of liquid. If the broccoli is wet, the rounds will be soggy. You want the broccoli to be as dry as possible before mixing.

3. Build the Batter

In a large bowl, combine the dried broccoli rice, almond flour, beaten eggs, cheddar, parmesan, garlic, and all the spices. Stir until the mixture is uniform and holds together when you press it between your fingers. If it feels too wet, add another tablespoon of almond flour.

4. Shape and Prep

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat. Scoop about a tablespoon of the mixture and roll it into a ball, then flatten it slightly into a disc (about half an inch thick).

5. Bake to a Crisp

Place the rounds on the baking sheet, spacing them an inch apart. Bake for 15 to 20 minutes, flipping them halfway through. You are looking for deep golden-brown edges and a firm center. For extra crunch, you can spray them lightly with avocado oil before they go into the oven.

6. Cool and Set

Let the rounds sit on the baking sheet for 5 minutes after taking them out. Like a cookie, they need a moment to “set” their structure. If you move them too early, they may be a bit fragile.

Flavor & Texture Notes

These rounds are a masterclass in savory balance. The first sensation is the crunchy, lacquered cheese exterior—especially the bits of parmesan that have caramelized against the pan. Inside, the broccoli remains tender and earthy, with the cheddar providing a creamy, sharp finish.

The garlic and onion powder give them a classic “savory snack” profile, while the almond flour adds a subtle, buttery nuttiness that replaces the need for breadcrumbs. They feel substantial and “fried,” even though they are baked and entirely grain-free.

Tips & Variations

The Spicy Round: Add a teaspoon of red pepper flakes or a finely minced jalapeño to the batter for a spicy kick.
Ranch Style: Swap the smoked paprika for dried chives and a pinch of dried dill for a “cool ranch” flavor profile.
Air Fryer Instructions: These work beautifully in an air fryer. Cook at 375°F (190°C) for 8 to 10 minutes, shaking the basket halfway through.
Dairy-Free: You can use a vegan cheddar substitute, but be aware that they often don’t brown as deeply as traditional dairy. Increase the almond flour by 2 tablespoons to compensate for the different melting points.

Storage & Make-Ahead

Refrigeration: These store exceptionally well. Keep them in an airtight container in the fridge for up to 4 days.
Reheating: Avoid the microwave, which will make them soft. Reheat them in a toaster oven, air fryer, or a dry skillet for 2 to 3 minutes to bring back the original crunch.
Freezing: You can freeze the baked rounds for up to 3 months. Reheat them directly from the freezer in a 375°F oven until warmed through.

Serving Suggestions

These are excellent on their own, but they truly shine with a dipping sauce. Pair them with a spicy sriracha mayo, a cool Greek yogurt ranch, or even a simple sugar-free marinara. They make a fantastic side dish for grilled chicken or steak, and they are a great “bridge” food for kids or picky eaters who are skeptical about green vegetables.

FAQ

Can I use frozen broccoli?

Yes, but you must thaw it completely and squeeze out significantly more water than you would with fresh broccoli. Frozen broccoli tends to be much wetter, so be diligent with the towel-squeeze step.

Why are my rounds falling apart?

This is usually due to one of two things: the broccoli was too wet, or the pieces were too large. Ensure the broccoli is processed to a “rice” consistency and that you’ve removed as much moisture as possible.

Do I have to use almond flour?

If you have a nut allergy, you can substitute the almond flour with 1/4 cup of coconut flour, but be careful—coconut flour is much more absorbent, so you may need to add an extra egg if the batter becomes too crumbly.

Conclusion

Low Carb Broccoli Cheese Rounds are a simple way to make vegetables the star of the show. They prove that you don’t need grains or deep fryers to achieve a satisfying, savory crunch. By focusing on the removal of moisture and the addition of high-quality cheeses, you create a snack that is both nutritious and genuinely enjoyable to eat. Whether you’re looking for a keto-friendly appetizer or just a new way to enjoy broccoli, these rounds are a reliable, delicious addition to your recipe book. Give them a try, and watch how quickly they disappear from the plate.