These cheesy baked broccoli tots are essentially broccoli cheddar soup transformed into a crunchy, hand-held snack. The same comforting flavors—broccoli and sharp cheddar—are bound together, flattened into small discs, and baked until the edges turn golden and crispy.
The secret to achieving maximum crispiness is plenty of cheese and giving them enough time in the oven. Equally important is thoroughly draining any excess liquid from frozen broccoli rice or cauliflower rice before mixing. That keeps the rounds firm instead of soggy.
I’m sure you’ve seen plenty of broccoli cheese bite recipes, but this one stands out because it’s very simple, low carb, and family-friendly. It uses just a handful of ingredients and comes together quickly, making it a great snack, appetizer, or light meal.
You can use frozen broccoli rice, cauliflower rice, or a mix of both riced veggies.
How to make them:
Step 1Cook the frozen rice in the microwave following package directions. Drain and squeeze out as much liquid as possible—this step makes a big difference. In a bowl, combine the drained broccoli or cauliflower rice with freshly shredded cheddar, one large egg, a couple tablespoons of almond flour, and seasoning to taste (garlic salt and black pepper work well).
Step 2Shape the mixture into about 16 small balls and arrange them evenly on a baking sheet lined with parchment paper. Parchment is recommended to prevent sticking and to make cleanup easier.
Step 3Use your hands to flatten each ball into a disc. Press gently but firmly so they hold together while baking.
Step 4Bake at 400°F (200°C) for about 15 minutes, then flip each round and bake another 8–10 minutes, or until both sides are nicely browned. The longer they bake (within reason), the crisper they become. Let them rest a few minutes after baking so they firm up before serving.
You don’t need to follow a low carb diet to enjoy these—kids and adults alike love them.
Crispy Broccoli Cheddar Rounds (Low Carb Snack)
Ingredients
- 1 (10 oz) bag frozen broccoli rice (about 2 cups) — or cauliflower rice
- 2 cups freshly shredded cheddar cheese (not pre-shredded)
- 1 large egg
- 2 tbsp almond flour
- Seasoning to taste (garlic salt and black pepper recommended)
Instructions
- Cook the broccoli rice according to package directions. Drain thoroughly in a fine strainer and press or squeeze out as much excess liquid as possible; set aside to cool slightly.
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a mixing bowl, combine the drained broccoli rice, shredded cheddar, egg, almond flour, and your preferred seasonings. Mix until evenly incorporated.
- Form the mixture into about 16 small balls and place them on the prepared baking sheet, leaving space between each. Flatten each ball into a disc by pressing gently with your hands.
- Bake on the center rack for about 15 minutes, or until the bottoms start to brown. Flip each round and bake another 8–10 minutes until both sides are golden and crisp.
- Allow to cool for a few minutes so they firm up, then serve warm. These are great on their own or with a dipping sauce like ranch.
Notes
- You can use broccoli rice, cauliflower rice, or a combination. Adjust seasonings if using cauliflower for a milder flavor.
- Parchment paper prevents sticking—avoid placing them directly on an unlined pan. Non-stick foil is another option.
- For extra crispiness, broil for 1–2 minutes at the end of baking, watching carefully so they don’t burn.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or air fryer to restore crispness.
Don’t forget to save this recipe for later!
