Low Carb Crispy Broccoli Cheese Rounds
Low Carb Crispy Broccoli Cheese Rounds are similar to broccoli cheddar soup on steroids You basically take all of that deliciousness and add a little crunch to it by smashing these patties into flat little discs and baking them until the edges are golden brown.
Lots of cheese and extra baking time are the keys to making them crispy. That, and making sure you drain the excess liquid from your frozen broccoli rice or cauliflower rice.
You’ve probably seen a lot of recipes for broccoli cheese bites, but this one is my favorite so far because it’s so simple and low carb.
Cook the frozen rice in the microwave according to the package instructions, and then drain the excess liquid. Combine the cooked and drained broccoli rice, cheddar cheese, one egg, and a few tablespoons of almond flour in a mixing bowl. I like to season mine with garlic salt as well. The more garlic there is, the better! Yum.
Low Carb Crispy Broccoli Cheese Rounds Ingredients
- 1 bag (10oz) frozen broccoli rice* (about 2 cups)
- 2 cups shredded fresh cheddar cheese (not the pre-shredded)
- 1 big egg
- 2 tbsp almond flour
- seasoning to taste (I use garlic salt) (I use garlic salt)
Instructions
- Cook the broccoli rice in the microwave as per the bundle headings. Drain and squeeze out as much of the excess liquid as you can with a fine strainer; reserve for cooling.
- Prepare a large baking sheet by lining it with parchment paper and preheating the oven to 400 degrees.
- Combine the almond flour, shredded cheese, egg, broccoli rice, and seasoning to taste in a bowl.
- With the mixture, form approximately 16 small balls and distribute them evenly on your baking sheet. To make them a little more flat, squish them with your hands.
- Bake for about 15 minutes on the center rack, or until they start to brown, then flip them over and bake for another 8 to 10 minutes.
- Serve with a low-carb sauce or eat on its own.
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