Low Carb Crispy Broccoli Cheese

Make Low Carb Crispy Broccoli Cheese rounds with cheddar, cream cheese, and almond flour. Choose to bake or fry them for a crunchy, cheesy snack, with easy step-by-step directions and storage tips.

Last spring I proudly served a plate of broccoli patties that slid apart the second anyone picked one up. My son poked one with a fork and announced it was broccoli pudding. Honestly… he wasn’t wrong, and that flop is why these gluten-free low carb crispy broccoli cheese rounds exist.

I learned the hard way that broccoli holds a surprising amount of water. Once I steamed the florets, drained them, and squeezed them dry, the rounds held together and crisped up. Now they’re my go-to when I need healthy snacks that don’t taste like a compromise.

These low-carb crispy broccoli cheese rounds are packed with cheesy flavor and make a satisfying, protein-friendly snack! Explore more high-protein gluten-free snacks for delicious bites that keep you fueled and craving more!

What Makes These Crispy Broccoli Cheese Rounds Worth Making

• Crunchy edges, tender centers. The edges crackle like dry leaves, while the middle stays soft and cheesy.
• Easy to make. You steam, mix, shape, and cook. All you need is a bowl, a baking sheet or skillet, and a steamer.
• Low carb and gluten-free. Almond flour replaces wheat flour. Keep in mind they contain eggs, dairy, and tree nuts.
• Flexible and kid-friendly. Bake them for a hands-off appetizer or fry them when you want crunch fast.

The Science Behind Great Gluten-Free Low Carb Crispy Broccoli Cheese Rounds

Great broccoli cheese rounds come down to removing water and building structure. Broccoli is full of moisture, and wet patties steam instead of crisping.

• Steaming, draining, and squeezing removes water. Less moisture in the mixture means the surface can brown instead of turning soggy.
• Eggs act as the glue. Their proteins firm up as they heat, which holds the broccoli and cheese together without any wheat flour.
• Almond flour adds structure and richness. It soaks up leftover moisture and fat, and it keeps the center tender instead of gummy.
• High heat browns the surface. At 400°F (200°C) or in a hot skillet, the cheese and proteins brown and crisp at the edges.

Broccoli also earns its place on the plate. Harvard Health’s broccoli overview covers the vitamins and fiber it brings.

Ingredients

Servings: 12 broccoli cheese rounds

Vegetable and cheese base

• 2 cups fresh broccoli florets, finely chopped
• 1 cup shredded Cheddar cheese, labeled gluten-free
• 4 ounces cream cheese, softened and labeled gluten-free

Dry ingredients

• ½ cup almond flour, labeled gluten-free
• 1 teaspoon garlic powder, labeled gluten-free
• 1 teaspoon onion powder, labeled gluten-free
• Salt and freshly ground black pepper, to taste

Binder, fat, and topping

• 2 large eggs
• 2 tablespoons olive oil, for drizzling or frying
• 2 tablespoons grated Parmesan cheese, labeled gluten-free (optional)

Spices and pre-shredded cheeses are common hiding spots for gluten, so check every label. Beyond Celiac’s cross-contact guide explains why even a trace matters for people with celiac disease.

Instructions

1. Prepare the oven. For baking, preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. For frying, heat the olive oil in a large skillet over medium heat.
2. Cook the broccoli. Steam the finely chopped broccoli for about 5 minutes, until tender. Drain very well and let cool slightly. Squeeze out any excess moisture if necessary.
   Pro Tip: Press the broccoli in a clean kitchen towel until no more liquid comes out. This is the step that keeps the rounds from falling apart.
3. Make the mixture. In a large bowl, combine the broccoli, Cheddar, softened cream cheese, garlic powder, onion powder, salt, and black pepper.
4. Add the flour and eggs. Stir in the almond flour until combined. Add the eggs and mix thoroughly until the mixture is cohesive and holds together when pressed.
5. Shape the rounds. Scoop out portions of the mixture and shape them into small patties about 1–2 inches wide and ½ inch thick.
   Pro Tip: Wet your hands lightly so the mixture doesn’t stick to your fingers.
6. Bake. Arrange the patties on the prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan, if using. Bake for 20–25 minutes, flipping halfway through, until golden brown and crisp around the edges.
7. Or fry. Heat the olive oil in a skillet over medium heat. Fry the patties for 2–3 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
8. Serve. Let the broccoli cheese rounds cool for a few minutes, then serve warm and crispy with your favorite gluten-free dip.

Ways to Customize This Recipe

Bake them when you want hands-off cooking and an even, dry crunch. Fry them when you want crispier crusts in less time. Either way, the mixture is the same, so you can even cook half of the batch each way.

Parmesan is optional, but it adds a salty, nutty crust on the baked rounds. Sprinkle it on before the oven so it melts into the surface. Skip it if you want a milder flavor for picky eaters.

Look… the cheese is the easiest place to experiment. Swap the Cheddar for pepper jack or another good melter, as long as it’s labeled gluten-free. Keep the amount the same, since softer cheeses spread more and may need a gentler flip.

You can also use finely chopped cauliflower in place of some of the broccoli florets. Steam and squeeze it just like the broccoli, because it holds the same water. It’s a quick way to stretch your favorite broccoli recipes.

For lunchboxes and party trays, shape smaller rounds and shorten the cooking time slightly. They make cute, bite-sized healthy snacks. Just watch the first batch closely so the edges brown without burning.

If Something Went Wrong, Start Here

Problem: The rounds fall apart. Squeeze the steamed broccoli much drier and press the patties firmly as you shape them. Extra water weakens the egg and cheese binder, so the patties can’t hold together.

Problem: The rounds are soggy instead of crispy. Give them more time and space on the pan, and flip them only once or twice. Oh wow, crowded patties steam each other and never brown. Leaving room lets the moisture escape.

Problem: The rounds are dry or crumbly. Pull them from the oven as soon as the edges are golden, and don’t skip the cream cheese. The fat in cream cheese keeps the center tender, and overbaking dries out almond flour fast.

Problem: The outsides burn before the centers set. Lower the heat a little, or move the pan to the middle rack. High heat browns the surface quickly, but the center needs gentle time to firm up.

Storage & Meal Prep

Method	Duration	Notes
Counter	Up to 2 hours	Serve warm, uncovered so they stay crisp
Fridge	3-4 days	Airtight container, bring to room temp
Freezer	2-3 months	Wrap individually

To bring back the crunch, reheat the rounds in a 375°F oven or an air fryer for about 8 minutes. The microwave works for speed, but it softens the edges.

Chop up leftover rounds and tuck them into an omelet or onto a salad for a quick lunch.

Frequently Asked Questions

Serving Suggestions

Serve these rounds warm with a gluten-free dip as a snack, or set them out on the Thanksgiving appetizer plate while the turkey rests. They disappear fast next to a basket of gluten-free pretzel rolls.

For back-to-school lunchboxes, pair a couple of cooled rounds with gluten-free chicken onigiri.

Hosting a party? Add a tray of gluten-free pepperoni pizza muffins for a snack table everyone can eat from.

Conclusion

Give these crispy broccoli cheese rounds a try this week, and pin the recipe on Pinterest so it’s easy to find on busy nights.

Tell me in the comments how they turned out and which swaps worked for you. I read every note, and a star rating helps other families find the recipe too.