Low Carb Broccoli Cheese Rounds – Easy 5-Ingredient Keto Snack

Posted on September 8, 2025

Steam rising from the oven, the scent of melted cheddar and roasted broccoli filling the kitchen—there’s nothing like the moment you pull a tray of Low Carb Broccoli Cheese Rounds out and realize dinner (or snack-time) just got a whole lot better. I first stumbled onto this recipe when I was deep in the trenches of keto meal planning, desperate for something both crunchy and cheesy, but not another cauliflower mash. Let’s face it, broccoli often gets the “side dish” treatment, but here, it’s the star—paired with gooey cheese and a hint of garlic, turning into golden little rounds that practically beg you to pop another one.

Honestly, these easy Broccoli Cheese Rounds have saved me more times than I can count—last-minute party snacks, lunchbox fillers, and even the occasional midnight nibble. What I love most is the simplicity: just five ingredients (no, really!), and a method so forgiving, even my nephew managed to whip up a batch without adult supervision. If you’re on a keto or low carb journey, or just want an alternative to chips and crackers, this recipe is a true game changer. As a long-time home cook and food blogger, I’ve tested this recipe at least a dozen ways, and it always comes out irresistible.

Whether you’re a busy parent, a meal-prep enthusiast, or just someone who loves cheese (me too), these Low Carb Broccoli Cheese Rounds are about to become your go-to. I promise: you’ll want to keep the oven pre-heated for more. Ready to dive into cheesy, veggie goodness?

Why You’ll Love This Recipe

Quick & Easy: Whip up in under 30 minutes—perfect for those “I need a snack now!” moments.
Simple Ingredients: No complicated shopping lists, just five basics you probably already have in your fridge and pantry.
Perfect for Any Occasion: Great as a keto side dish, after-school snack, party appetizer, or even a savory breakfast bite.
Crowd-Pleaser: I’ve served these to picky kids and skeptical adults; everyone asks for seconds (and thirds).
Unbelievably Delicious: The combo of nutty broccoli and sharp cheddar, with crispy edges and a tender middle, is seriously addictive.

What sets my Low Carb Broccoli Cheese Rounds apart? For starters, I blend the broccoli just enough to keep texture, but not so much it turns mushy. The cheese-to-veggie ratio is dialed in for max flavor—no bland bites here! I’ve tried swapping in almond flour for the binder, and it keeps things light and keto-friendly. You know, sometimes simple is best, and this recipe proves it. There’s no need for fancy gadgets or complicated steps; just mix, scoop, and bake. If you’ve ever been let down by soggy veggie snacks, let me assure you, these rounds hold their shape and crisp up beautifully.

These rounds aren’t just another way to eat broccoli—they’re the snack you’ll crave. The first bite is all golden crunch and cheesy goodness, and suddenly, you realize you’ve eaten half the batch (no shame, I’ve done it). Comfort food, but with a healthy twist; indulgent, but without the carb crash. It’s the kind of recipe that makes you feel good about snacking. Plus, they’re perfect for impressing guests—nobody believes something so healthy can taste this amazing!

Ingredients Needed

This recipe is all about keeping things simple and delicious. Everything you need is probably already in your kitchen, making these Low Carb Broccoli Cheese Rounds a breeze to throw together. Here’s the breakdown:

Broccoli florets (fresh or frozen, roughly chopped; about 2 cups / 200g) (steamed or microwaved until tender)
Cheddar cheese (shredded; 1 cup / 100g) (sharp cheddar gives the best flavor, but mild works too)
Almond flour (fine; 1/2 cup / 50g) (acts as a binder and keeps it keto—swap with coconut flour for nut allergies, but use less)
Large egg (1, lightly beaten) (holds everything together)
Garlic powder (1/2 teaspoon / 2g) (or fresh minced garlic for more punch)

Optional add-ins:

Salt & pepper to taste (I usually add 1/4 teaspoon each—adjust for your own preference)
Parmesan cheese (2 tablespoons / 10g, for extra flavor)
Chopped fresh herbs (parsley or chives—makes them feel a bit fancy)

Ingredient notes: I always use small, firm broccoli florets—they cook through and blend easily. If you’re using frozen broccoli, let it thaw and squeeze out excess moisture (otherwise, your rounds might get soggy). For cheese, pre-shredded works in a pinch, but freshly grated melts better and tastes “real.” Almond flour keeps these rounds low carb and tender, but if you need nut-free, coconut flour works—just cut the amount in half since it absorbs more moisture. The egg is non-negotiable for binding; I once tried flaxseed meal as a substitute, but the texture wasn’t quite right. Garlic powder is my shortcut, but real garlic is delicious if you have time.

I usually reach for Bob’s Red Mill almond flour—super fine and never gritty. For cheddar, Tillamook is my go-to (always sharp, always good). If you want to double the batch, just double everything—this recipe scales perfectly. And honestly, don’t stress if you’re missing a herb or two; the rounds are flexible and forgiving.

Equipment Needed

You don’t need a chef’s arsenal for these Low Carb Broccoli Cheese Rounds. Here’s what gets the job done:

Baking sheet (standard size or smaller; lined with parchment for easy cleanup)
Mixing bowl (medium, for combining ingredients)
Sharp knife (for chopping broccoli)
Cutting board (obvious, but essential!)
Cheese grater (if using block cheese—pre-shredded skips this step)
Measuring cups and spoons (accuracy matters more than you think)
Cookie scoop or tablespoon (for even portions, but spoons work fine)

If you don’t have parchment paper, a silicone baking mat is a great reusable option (saves money long-term). I’ve used regular spoons instead of a scoop—just shape the mixture into rounds with your hands (a bit messy, but totally doable). If you’re grating a lot of cheese, invest in a sturdy box grater; mine has survived a decade of heavy use. For cleaning up, parchment is your best friend—no stuck-on cheese!

Budget tip: Dollar-store mixing bowls and measuring cups work just as well as fancy brands. If your oven runs hot (like mine), check on the rounds early. And, honestly, if you’re short on tools, improvise! These rounds are forgiving.

Preparation Method

Prep the broccoli: Chop broccoli florets into small pieces (about 1/2 inch / 1 cm). Steam or microwave for 2-3 minutes until fork-tender. Let cool slightly, then pat dry with paper towels to remove excess moisture. (If using frozen, thaw and squeeze dry.)
Mix the base: In a medium bowl, combine the chopped broccoli, shredded cheddar (1 cup / 100g), almond flour (1/2 cup / 50g), beaten egg, and garlic powder (1/2 teaspoon / 2g). Add salt and pepper to taste (about 1/4 teaspoon each). Stir until everything is well combined—mixture should hold together when pressed.
Shape the rounds: Using a cookie scoop or tablespoon, portion out the mixture and roll into balls (about golf-ball size). Flatten gently into rounds (about 2 inches / 5 cm wide) and arrange on the lined baking sheet. Leave space between each so they crisp up nicely. (If the mixture is too wet, add a tablespoon more almond flour.)
Bake: Preheat oven to 400°F (200°C). Bake for 18-20 minutes, or until edges are golden and centers are set. (Oven times may vary—check at 15 minutes if your oven runs hot.)
Cool and serve: Let the rounds cool on the tray for 5 minutes—they’ll firm up as they cool. Use a spatula to transfer to a plate. (Don’t rush this step—hot cheese can make them fall apart!)
Troubleshooting: If rounds spread too much, your broccoli was likely too wet; next time, squeeze out more moisture. If they’re too dry, add a splash of milk or a second egg to the mix.
Sensory cues: The rounds should smell toasty and cheesy, with edges just starting to crisp. The middle will be tender, but not mushy.
Personal tip: For extra crunch, broil for 1-2 minutes at the end. Watch closely—cheese burns fast!

I always keep a timer close by (because, let’s be real, distractions happen). If doubling the recipe, use two trays and rotate halfway through baking for even browning. The mixture can be made ahead and chilled until baking—handy for parties or busy weeknights.

Cooking Tips & Techniques

There are a few tricks I’ve learned after making these Low Carb Broccoli Cheese Rounds more times than I can count. First, drying the broccoli is key—water is the enemy of crispiness. After steaming, I always spread the florets on paper towels and press gently. Don’t skip this, or you’ll get soggy rounds!

When it comes to cheese, I’ve found that freshly grated cheddar melts better and gives that stringy, golden crust. Pre-shredded works, but sometimes has anti-caking agents that mess with melting. If you’re using coconut flour instead of almond, go slow—start with half the amount and add more if needed. It’s absorbent and can make the mixture dense if you overdo it.

Sometimes, the mixture feels sticky—wet your hands or spoon before shaping, and you’ll save yourself a headache (and a mess). If you want perfectly round, uniform snacks, use a cookie scoop. For those who love crunch, broiling the rounds for the last minute or two adds serious texture. Just keep an eye out—cheese burns quickly!

Tried letting the rounds cool on a wire rack? It helps them stay crisp, especially if you’re storing for later. And if you’re multitasking (like prepping a salad while these bake), set two timers—one for the rounds, one for your other dish. Trust me, burning cheese is a heartbreak. Lastly, don’t be afraid to taste the mixture before baking. Adjust salt, pepper, or herbs to suit your mood—it’s the easiest way to guarantee flavor.

Variations & Adaptations

These Low Carb Broccoli Cheese Rounds are seriously flexible. Here are some of my favorite ways to switch things up:

Gluten-Free & Nut-Free: Substitute coconut flour for almond flour (use half as much); the rounds stay low carb and allergy-friendly.
Spicy Kick: Add 1/4 teaspoon crushed red pepper flakes or diced jalapeño for a little heat—my husband swears by the jalapeño version!
Different Cheeses: Swap cheddar for mozzarella, pepper jack, or a mix. Parmesan adds a savory punch (try 2 tablespoons mixed in).
Seasonal Veggies: Mix in finely chopped bell peppers or add a handful of spinach for extra color and nutrients. In summer, I love using zucchini (just squeeze out moisture first).
Cooking Methods: Air fry the rounds at 375°F (190°C) for 10-12 minutes for even crispier edges. Great for small batches!
Allergen Substitutes: Use dairy-free cheese and flaxseed “egg” (1 tablespoon flax meal + 3 tablespoons water) for a vegan take—texture changes a bit, but still tasty.
Personal Twist: I once mixed in leftover cooked bacon—total flavor bomb. If you’re short on broccoli, cauliflower works just as well.

Don’t be afraid to experiment—these rounds are forgiving and fun to customize. Whether you’re catering to dietary needs or just in the mood for something new, there’s a version for everyone.

Serving & Storage Suggestions

Serve these Low Carb Broccoli Cheese Rounds warm, straight from the oven for the best texture and flavor. I love plating them on a rustic wooden board with a side of sour cream or Greek yogurt dip. They pair beautifully with grilled chicken, soups, or even alongside a crisp green salad for a light lunch.

If you’re hosting, stack them in a pyramid for easy snacking—kids and adults grab them without fuss. For brunch, I like serving them with scrambled eggs and avocado slices. If you’re feeling fancy, sprinkle chopped chives or a pinch of smoked paprika before serving.

To store, let the rounds cool completely, then transfer to an airtight container. Refrigerate for up to 4 days. For freezing, layer with parchment paper and store in a zip-top bag; they’ll keep for a month. To reheat, pop them in the oven at 350°F (175°C) for 5-7 minutes—microwave works in a pinch, but they lose some crunch. I’ve noticed the flavors deepen after a day or two, so leftovers are never a letdown!

Nutritional Information & Benefits

Each round is packed with protein, fiber, and healthy fats, making it a smart choice for keto and low carb diets. Per serving (about 3 rounds):

Calories: ~120
Net Carbs: < 3g
Protein: ~6g
Fat: ~8g

Broccoli brings vitamins C and K, plus antioxidants, while almond flour adds vitamin E and magnesium. Cheddar cheese supplies calcium and protein. These rounds are gluten-free and can be made nut-free with coconut flour. Watch out for potential allergens: dairy, nuts, and eggs. From a wellness perspective, I love how these snack rounds crush cravings without spiking my blood sugar—they’re filling and totally guilt-free.

Conclusion

If you’re searching for a snack or side dish that’s quick, delicious, and fits right into a low carb lifestyle, these Broccoli Cheese Rounds are the answer. They’re simple to make, endlessly customizable, and always a crowd favorite at my house. Whether you stick to the classic recipe or try your own twist, you’ll find yourself coming back for more.

I genuinely love these rounds for their versatility and comfort—every batch is a little celebration of cheesy goodness. If you try them, let me know how you adapt the recipe! Drop a comment below, share your photos on Pinterest, or tell your friends about your new favorite keto snack. Happy snacking—and remember, the best recipes are the ones you make your own.

Go ahead, preheat that oven, and treat yourself to something tasty today!

FAQs

Can I use frozen broccoli for these rounds?

Yes! Just thaw and squeeze out excess moisture before chopping and mixing. This keeps the rounds crisp.

What can I use instead of almond flour?

Coconut flour works—use half as much as almond flour. You can also try oat flour (not keto), but adjust for carb count.

How do I make these dairy-free?

Swap the cheddar for dairy-free cheese and use a flaxseed “egg” (1 tablespoon flax meal + 3 tablespoons water). Texture changes, but still tasty!

Can I make these ahead of time?

Absolutely. Prep the mixture and refrigerate up to 24 hours before baking, or bake and reheat as needed.

Why did my rounds turn out soggy?

Excess moisture in broccoli is the usual culprit. Make sure to dry it thoroughly after steaming or thawing!

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