Broccoli Cheese Bites

Why This Is Strictly Keto

The bites are held together by cheddar and a single egg, with a touch of almond flour in place of the breadcrumbs found in traditional broccoli cheese bites. Steamed broccoli, real cheese and a few spices are all that go in, so every serving of four bites stays at about 3g net carbs.

Ingredients

• 2 cups broccoli florets
• 1 1/4 cups grated cheddar cheese
• 1/4 cup almond flour
• 1 large egg
• 1/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 pinch red pepper flakes
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• Flaked sea salt, for sprinkling (optional)

Instructions

1. Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Rice the broccoli: Steam the broccoli until tender and let it cool slightly. Pulse in a food processor or blender until it resembles rice-sized grains, taking care not to over-process.

3. Mix: In a large bowl, combine the broccoli, cheddar, almond flour, egg, garlic powder, onion powder, red pepper flakes, salt and pepper until evenly combined.

4. Shape: Scoop about a tablespoon of the mixture at a time onto the baking sheet, leaving space between the bites because they spread like cookies. Sprinkle with flaked salt if you like.

5. Bake: Bake for 15–20 minutes, until golden brown and crispy, then let cool for a few minutes before serving.

Nutritional Info (per serving, approximate)

Tips

• Steaming removes extra moisture so the bites turn out crisp rather than mushy.
• Serve with ranch, marinara or garlic aioli for dipping.
• Try crumbled bacon, smoked gouda or a pinch of dried oregano for variety.
• Refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months and reheat in the oven until hot.