Cheesy Broccoli Casserole Bites (Printable)

Savory bites with tender broccoli and melted cheese, perfect for easy low-carb snacking or appetizers.

# What You'll Need:

→ Vegetables

01 - 2 cups broccoli florets, finely chopped
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 - Preheat the oven to 375°F. Line a baking sheet with parchment paper or grease a 24-cup mini muffin tin.
02 - Steam or microwave the chopped broccoli until just tender, approximately 2 to 3 minutes. Drain and cool slightly.
03 - In a large bowl, blend broccoli, onion, cheddar cheese, Parmesan, and cream cheese until evenly mixed.
04 - Incorporate eggs, almond flour, garlic powder, onion powder, salt, and black pepper into the mixture. Stir thoroughly to form a sticky batter.
05 - Scoop tablespoon-sized portions of the batter, shaping into balls or placing directly into the mini muffin tin cups.
06 - Bake for 20 to 25 minutes until golden brown and set.
07 - Allow bites to cool for 5 minutes before serving. Enjoy warm or at room temperature.

# Expert Tips:

01 -
  • They taste rich and cheesy but actually fit into a low-carb lifestyle, so no guilt required.
  • One batch makes 18, which means you've got grab-and-go bites for days without the repetitive cooking.
  • Kids and skeptics devour them, which is the real test of any recipe in my kitchen.
02 -
  • Overcooking the broccoli before mixing is the number one way these turn out mushy instead of tender—steam it just until it's barely soft, not until it's giving up.
  • Don't skip draining the broccoli after cooking; any extra moisture will make your batter soggy and the bites won't hold together the way they should.
03 -
  • Use a small ice cream scoop or a tablespoon measure to portion the batter—it ensures they all bake in roughly the same time so you don't end up with some burned and some underdone.
  • If your almond flour seems gritty instead of powdery, pulse it in a food processor for a few seconds before mixing—it makes a noticeably smoother batter and better texture in the final bites.
Go back