Crispy Broccoli Cheese Rounds—that’s a title that takes me straight back to my kitchen in El Paso, where I first started playing with broccoli in ways that didn’t feel like a chore. My youngest, Eva, who used to dodge anything green like it was poison, finally picked up one of these rounds and said, “These taste like cheesy chips, Mama.” And just like that, I knew we had a winner.
This recipe was born out of that everyday chaos—trying to feed five picky kids while holding onto my chef’s instincts. You’d never guess that crispy broccoli cheese rounds could be the answer to both a quick appetizer and a guilt-free snack.
They’re cheesy, savory, golden-edged little rounds made with just a handful of ingredients, but they pack comfort, crunch, and a bit of “how did I never think of this before?”
What Are Crispy Broccoli Cheese Rounds?
Crispy broccoli cheese rounds are low-carb, oven-baked snacks made by combining finely chopped or riced broccoli with shredded cheese, eggs, and spices. They’re formed into small rounds and baked until crisp and golden. Think of them as a cross between veggie nuggets and cheese crisps—except better.
Perfect for dipping, stacking on a brunch board, or slipping into a kid’s lunchbox without a single complaint.
Why You’ll Love This Crispy Broccoli Cheese Rounds Recipe
- They’re pork-free and can be made vegetarian
- Kids and adults both go wild for them
- Naturally gluten-free and keto-friendly
- Minimal prep and cleanup—ready in under 30 minutes
- Reheats beautifully in an air fryer or oven
Whether you serve them at your next gathering or whip up a batch for meal prep, they bring homemade comfort with chef-level satisfaction.
Tips for Making the Best Crispy Broccoli Cheese Rounds
- Dry that broccoli – Moisture is the enemy of crisp. Use a clean towel to squeeze out as much water as you can after chopping or steaming.
- Cheese is your glue – I go with sharp cheddar and mozzarella. They melt together into that golden crust we all crave.
- Don’t overcrowd the tray – Space the rounds so air can circulate. This helps them crisp instead of steam.
- Use parchment paper – Keeps cleanup easy and prevents sticking.
- Let them cool slightly – They firm up and get crispier as they rest—if you can wait that long.
How to Make Crispy Broccoli Cheese Rounds
This recipe is simple but hits hard. Here’s how it goes:
Ingredients
- 2 cups finely chopped broccoli (lightly steamed or raw, but moisture removed)
- 1 ¼ cup shredded cheddar cheese
- ½ cup shredded mozzarella
- 2 large eggs
- ⅓ cup almond flour (or gluten-free breadcrumbs)
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- Pinch of salt to taste
Midjourney Image Prompt (for each blog header)
Prompt for Header Image:
“Rustic kitchen setting, golden crispy broccoli cheese rounds stacked on a parchment-lined baking tray, steam rising, surrounded by a bowl of shredded cheddar, garlic cloves, vintage kitchen towels, natural lighting, shallow depth of field – food photography – realistic”
Metadata for Midjourney Image:
- Alt Text: Crispy broccoli cheese rounds fresh from the oven on parchment paper
- Title Tag: Crispy Broccoli Cheese Rounds Recipe – Easy, Low-Carb Snack
- Step-by-Step Instructions
<ol> <li>Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.</li> <li>Finely chop or rice the broccoli. If you steamed it, squeeze out all excess water using a clean towel.</li> <li>In a large bowl, combine broccoli, cheeses, almond flour, eggs, and seasonings. Mix until well combined.</li> <li>Scoop tablespoon-sized portions onto your tray and gently flatten into rounds about ½-inch thick.</li> <li>Bake for 18–22 minutes, flipping halfway through, until edges are golden brown and crispy.</li> <li>Let cool slightly before serving. Enjoy with your favorite dipping sauce or on their own.</li> </ol>
Top Tips for Perfecting Your Broccoli Cheese Rounds
- Use a mini muffin pan for perfect shapes and extra edge crispness
- Add a touch of beef bacon crumbles for a protein punch (fully cooked, chopped)
- Serve them with Greek yogurt ranch or sugar-free marinara for dipping
- For extra crisp: switch to convection mode in the last 5 minutes
Storing and Reheating Tips
- Store in an airtight container in the fridge for up to 4 days
- Freeze in a single layer, then transfer to a bag (good for 2 months)
- Reheat in the air fryer at 375°F for 5–7 minutes or oven for 10 minutes
FAQs
What is the secret ingredient in broccoli cheddar soup?
It’s often a touch of nutmeg or mustard powder—both add warmth and tang that deepen the flavor without overpowering the cheese.
How to do crispy broccoli?
Toss broccoli florets in olive oil, season, and roast at high heat (425°F) until the edges are browned and crispy—around 20–25 minutes.
How to make broccoli cheese crisps?
Use just shredded broccoli and cheese—no eggs or flour—and bake small mounds on parchment paper until golden and crisp.
Do I pre-cook broccoli for broccoli cheese?
It depends. For this recipe, raw works fine if you remove the moisture. But for soups or dips, pre-steaming helps soften texture and deepen the flavor.
Tools You’ll Need
- Baking sheet
- Parchment paper
- Mixing bowl
- Cheese grater (if not using pre-shredded)
- Measuring cups and spoons
- Oven or air fryer
Conclusion
There’s something beautifully simple about crispy broccoli cheese rounds. They’re a reminder that cooking doesn’t have to be complicated to be meaningful. I’ve made these after long days, before road trips, and for quiet movie nights with my parrot on my shoulder and a sleepy cat by my feet.
Whether you’re feeding toddlers or grown-ups, keto-lovers or snackers, this recipe gives you a crispy, cheesy solution to the eternal “what’s for snack?” dilemma.
Print
crispy broccoli cheddar rounds
- Total Time: 30 minutes
- Yield: About 16 rounds 1x
- Diet: Gluten Free
Description
Crispy broccoli cheese rounds are low-carb, oven-baked snacks made with finely chopped broccoli, shredded cheese, eggs, and spices. Perfectly crispy and golden, they make for a satisfying snack that’s kid-approved and keto-friendly.
Ingredients
- 2 cups finely chopped broccoli (steamed or raw, moisture removed)
- 1 ¼ cup shredded cheddar cheese
- ½ cup shredded mozzarella
- 2 large eggs
- ⅓ cup almond flour (or gluten-free breadcrumbs)
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- Pinch of salt
Instructions
- Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
- Finely chop or rice broccoli, removing excess moisture.
- Combine broccoli, cheeses, almond flour, eggs, and seasonings in a bowl.
- Scoop tablespoon-sized portions onto tray, flatten into rounds about ½-inch thick.
- Bake 18–22 minutes, flipping halfway, until golden and crispy.
- Let cool slightly before serving. Enjoy with dipping sauce or alone.
Notes
- Use mini muffin pan for uniform, crispy rounds.
- Add cooked beef bacon crumbles for extra protein.
- Serve with Greek yogurt ranch or marinara sauce.
- Store refrigerated up to 4 days; freeze up to 2 months. Reheat in air fryer or oven for crispness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 2 rounds
- Calories: 140
- Sugar: 1g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 65mg
Keywords: broccoli, cheese, keto, gluten-free, snack
