Ingredients

Scale

(Makes 16–20 rounds)

2½ cups finely chopped broccoli florets (about 1 large head—you want tiny pieces!)
¾ cup shredded sharp cheddar cheese
¼ cup grated Parmesan cheese
2 large eggs
¼ cup almond flour
2 garlic cloves, minced
½ tsp onion powder
½ tsp smoked paprika
Salt & black pepper to taste
Olive oil or avocado oil spray (for crispiness)

For serving:

Sugar-free ranch or marinara dip
Extra grated Parmesan
Fresh parsley

Instructions

1. Prep broccoli:

Steam or microwave broccoli 2–3 minutes until bright green and just tender. Drain well; pat very dry with paper towels (excess moisture = soggy rounds!).

2. Mix batter:

In a bowl, combine broccoli, cheddar, Parmesan, eggs, almond flour, garlic, onion powder, smoked paprika, salt, and pepper. Mix until fully combined.

3. Shape rounds:

Scoop 1½-tbsp portions; roll into balls, then flatten slightly into 1.5″ rounds. Place on parchment-lined baking sheet.

4. Bake:

Preheat oven to 425°F (220°C).
Lightly spray rounds with oil (key for crisp edges!).
Bake 20–25 minutes, flipping halfway, until deep golden and crisp.

💡 Pro Tips for Perfection:
✅ Dry broccoli thoroughly—this is the #1 secret to crispiness!
✅ Use sharp cheddar—more flavor + better melt than mild.
✅ Low-sodium mastery (you love this!):
→ Use reduced-sodium cheese + skip added salt
→ Boost umami with 1 tsp nutritional yeast + extra garlic
✅ Blood sugar friendly (you love this!):
→ Naturally zero-glycemic—no added sugars!
→ Net carbs: 2g per round
✅ High-protein boost (you love this!):
→ Add 2 tbsp hemp seeds to batter (+5g protein total)
→ Serve with Greek yogurt–based dip (+8g protein)
✅ Make ahead:
→ Shape unbaked rounds; freeze on tray, then bag (bake from frozen +5 min)
→ Fully baked rounds keep 3 days refrigerated (re-crisp in 425°F oven 5 min)

Storage & Serving Ideas

→ Fridge life: 3 days | Freezer life: 2 months
→ Serving ideas:
→ As a side to grilled chicken or fish
→ With sugar-free marinara or ranch for dipping
→ In lunchboxes (pack dip separately)

Prep Time & Nutrition (per round, makes 20):