Cheesy Broccoli Bites Snack (Printable Version)

Tender broccoli and melted cheese combine in savory bite-sized treats perfect for easy low-carb snacking.

# What You’ll Need:

→ Vegetables

01 - 2 cups broccoli florets, finely chopped (about 1 small head)
02 - 1 small onion, finely diced

→ Dairy

03 - 1 cup shredded cheddar cheese
04 - ⅓ cup grated Parmesan cheese
05 - ¼ cup cream cheese, softened

→ Eggs

06 - 2 large eggs

→ Pantry

07 - ⅓ cup almond flour
08 - ½ teaspoon garlic powder
09 - ½ teaspoon onion powder
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper

# Method:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease a 24-cup mini muffin tin.
02 - Steam or microwave chopped broccoli until just tender, about 2 to 3 minutes. Drain and allow to cool slightly.
03 - In a large bowl, mix broccoli, diced onion, shredded cheddar, grated Parmesan, and softened cream cheese until thoroughly combined.
04 - Incorporate eggs, almond flour, garlic powder, onion powder, salt, and pepper into the mixture. Stir until a sticky batter forms.
05 - Scoop tablespoon-sized portions and either form into balls or fill each mini muffin cup.
06 - Bake for 20 to 25 minutes, or until bites are golden brown and set firmly.
07 - Allow bites to cool for 5 minutes before serving. Enjoy warm or at room temperature.

# Expert Hints:

01 -
  • They're sneakily healthy, packed with real broccoli and cheese, so you can eat more than one without guilt.
  • They come together in fifteen minutes of actual work, which means you're handling dough for less time than it takes to preheat the oven.
  • They work at any temperature, any time of day—straight from the oven, room temperature, even cold the next morning if you're lucky enough to have leftovers.
02 -
  • Don't skip draining the broccoli after steaming or your bites will fall apart and ooze liquid—I learned that the hard way on batch number two.
  • The mixture should be sticky but not wet; if it's too loose, add another tablespoon of almond flour and your bites will hold their shape beautifully.
  • Cream cheese needs to be softened or it won't blend in smoothly, leaving little pockets of unmelted cheese instead of a creamy binder.
03 -
  • If you're nut-free, substitute the almond flour with just a quarter cup of coconut flour—it's drier and more absorbent, so the measurement changes, but the result is equally excellent.
  • Grating your own cheese instead of using pre-shredded melts more evenly and creates a creamier texture, a small effort that makes a noticeable difference.
  • Test the center of one bite by pulling it apart to ensure it's cooked through; if the cheese is still pooling, give it another few minutes in the oven.
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