Cheesy Broccoli Casserole Bites (Print)

Golden bites combining tender broccoli and melted cheese, perfect for quick low-carb snacks or appetizers.

# 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 - 1/3 cup grated Parmesan cheese
05 - 1/4 cup cream cheese, softened

→ Eggs

06 - 2 large eggs

→ Pantry

07 - 1/3 cup almond flour
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper

# Directions:

01 - Set the oven to 375°F. Line a baking sheet with parchment paper or lightly grease a 24-cup mini muffin tin.
02 - Steam or microwave the chopped broccoli until just tender, approximately 2 to 3 minutes. Drain excess moisture and let cool slightly.
03 - In a large mixing bowl, blend broccoli, diced onion, shredded cheddar, grated Parmesan, and softened cream cheese until thoroughly mixed.
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 of the mixture and shape into balls or distribute evenly into the mini muffin cups.
06 - Place in the oven and bake for 20 to 25 minutes or until golden brown and firm.
07 - Allow to cool for 5 minutes before serving. Enjoy warm or at room temperature.

# Expert Advice:

01 -
  • They taste like comfort food, not a compromise, and your guests will never guess they're low-carb.
  • Fifteen minutes of prep means you can have these ready to bake before anyone asks what's for dinner.
  • They freeze beautifully, so you can make a double batch and have emergency appetizers on hand.
02 -
  • Don't skip draining the broccoli thoroughly; excess moisture will make these bites soggy and they won't bake properly.
  • Almond flour is non-negotiable for keeping these low-carb, but make sure you're using finely ground almond flour, not almond meal, which has a coarser texture.
03 -
  • Use a small ice cream scoop to portion the mixture—it ensures even-sized bites that bake at the same rate, and scooping is faster than spooning.
  • If your bites seem dry after baking, you either used too much almond flour or baked them a few minutes too long; start checking at the 20-minute mark next time.
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