Save to Pinterest I started making these on a rainy Sunday when I had way too much broccoli and not nearly enough patience for a full casserole. The idea of tiny, poppable bites felt right, something I could grab straight from the pan without ceremony. They came out golden and crispy edged, and I ate four before they even cooled. Now they show up whenever I need something that feels indulgent but won't wreck my day, and they disappear faster than I can plate them.
I brought a batch to a potluck once, tucked between all the usual dips and chips. A friend who swore she hated broccoli ate six and asked for the recipe on the spot. Watching people reach for seconds without realizing they were eating vegetables felt like a quiet victory. These bites have a way of sneaking past even the pickiest eaters.
Ingredients
- Broccoli florets, finely chopped: The star here, and chopping them small means every bite holds together and cooks evenly without any woody stems getting in the way.
- Onion, finely diced: Adds a subtle sweetness that balances the sharpness of the cheese, and dicing it fine keeps the texture smooth.
- Shredded cheddar cheese: The backbone of the flavor, melting into every corner and giving that savory pull when you bite in.
- Grated Parmesan cheese: Brings a salty, nutty edge that makes the whole thing taste more complex than it really is.
- Cream cheese, softened: This is what binds everything without making it dry, adding richness that keeps the bites tender.
- Large eggs: They hold the mixture together and give a little lift as they bake, so the bites feel light instead of dense.
- Almond flour: Just enough to give structure without weighing things down, and it keeps them gluten free and low carb.
- Garlic powder: A warm, savory note that makes the kitchen smell incredible as they bake.
- Onion powder: Deepens the onion flavor without adding moisture or bulk.
- Salt and black pepper: Essential for bringing out everything else, and I always taste the batter before baking to make sure it is well seasoned.
Instructions
- Preheat and prep:
- Set your oven to 375°F and line a baking sheet with parchment or grease a mini muffin tin. This step makes cleanup so much easier later.
- Steam the broccoli:
- Cook the chopped broccoli until just tender, about 2 to 3 minutes, then drain and let it cool. Overcooking it now means mushy bites, so keep an eye on it.
- Mix the base:
- In a large bowl, combine the broccoli, onion, cheddar, Parmesan, and cream cheese. Stir until everything is coated and creamy.
- Add the binders:
- Crack in the eggs, then add the almond flour and all the seasonings. Mix thoroughly until you have a sticky, cohesive batter that holds its shape.
- Shape and fill:
- Scoop tablespoonfuls and roll them into balls, or spoon the mixture into mini muffin cups. Either way works, but the muffin tin gives you neater edges.
- Bake until golden:
- Slide them into the oven for 20 to 25 minutes, until the tops are golden brown and the centers are set. The smell will tell you when they are close.
- Cool and serve:
- Let them rest for 5 minutes before you pull them out. They firm up as they cool and taste best when they are still warm.
Save to Pinterest The first time I made these for my niece, she picked one up, sniffed it suspiciously, then ate three in a row without saying a word. Later she asked if I could make them again next week. That is when I knew they had passed the real test.
Flavor Variations
A pinch of smoked paprika or a handful of crispy bacon bits mixed into the batter transforms these into something smokier and more indulgent. I have also stirred in chopped jalapeños for a little heat, and it works beautifully if you like a kick.
Serving Suggestions
These bites are perfect on their own, but dipping them into tangy Greek yogurt or warm marinara sauce takes them to another level. I like to serve them alongside a simple salad or as part of a snack board with olives and sliced cheese.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to four days, and they reheat beautifully in a 350°F oven for about 10 minutes. You can also freeze them after baking, then pop them in the oven straight from the freezer when you need a quick snack.
- Let them cool completely before storing to avoid condensation and sogginess.
- Reheat in the oven instead of the microwave to keep the edges crispy.
- Label your freezer bag with the date so you remember how long they have been in there.
Save to Pinterest These little bites have become my go to whenever I need something that feels like a treat but keeps things simple. I hope they bring you the same easy satisfaction they have brought me.
Questions & Answers
- → Can I use a different flour instead of almond flour?
Yes, coconut flour can be used as a substitute. Use 1/4 cup to maintain the texture and avoid nut allergens.
- → How should I cook the broccoli before mixing?
Steam or microwave the finely chopped broccoli until just tender, approximately 2-3 minutes, then drain and cool slightly.
- → Can I prepare these bites ahead of time?
Yes, you can prepare the mixture in advance and bake right before serving to keep them fresh and crispy.
- → What are some serving suggestions?
These bites pair well with Greek yogurt dip or marinara sauce and make great low-carb appetizers or snacks.
- → Are these bites suitable for gluten-free diets?
Yes, using almond flour ensures that these bites are gluten-free, but check cheese labels if you have sensitivities.