These broccoli cheddar rounds are crisp edged, cheesy bites made from frozen broccoli rice, freshly shredded cheddar, one egg, and a little almond flour. They bake on a single sheet pan, they fit a low carb snack plan, and they disappear fast at parties and after school.
The method is simple. You microwave the broccoli rice, squeeze it dry, stir everything together, shape small balls, and flatten them on parchment paper. A flip halfway through the bake gives you browned, crunchy edges on both sides, so each round holds together and can be picked up like a cracker.
Table of Contents
Why This Broccoli Cheddar Rounds Recipe Works
The whole recipe depends on removing water. Frozen broccoli rice holds a lot of moisture, and if that liquid stays in the bowl, the mixture turns soft and the rounds never crisp. Cooking the broccoli rice, draining it in a fine strainer, and pressing out the extra liquid fixes that problem before the oven even gets involved.
The second reason these broccoli cheddar rounds work is the cheese. Two cups of freshly shredded cheddar melt around the broccoli and brown on the pan, which creates a lacy, crunchy edge. The egg and almond flour act as the binder, so the rounds stay together without any breadcrumbs or wheat flour.
Ingredients for Broccoli Cheddar Rounds
- 10 oz frozen broccoli rice (about 2 cups)
- 2 cups freshly shredded cheddar cheese, not pre-shredded
- 1 large egg
- 2 tbsp almond flour
- Seasoning to taste, such as garlic salt
Shred the cheddar from a block right before you mix. Pre-shredded cheese often carries a coating that keeps the shreds from sticking together, and that coating can make the rounds less crisp.
How to Make Broccoli Cheddar Rounds
1. Cook the broccoli rice.
Microwave the broccoli rice following the package directions.
2. Drain and squeeze it dry.
Pour the broccoli rice into a fine strainer and press out as much liquid as you can with a spoon or clean hands. Set it aside to cool for a few minutes so it is easy to handle.
3. Heat the oven and line the pan.
Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
4. Mix the batter.
In a bowl, stir together the broccoli rice, shredded cheddar, egg, almond flour, and your seasoning until the mixture sticks together when pressed.
5. Shape the rounds.
Form about 16 small balls, place them evenly on the baking sheet, and flatten each one slightly with your hand. Leave a little space between them so the edges can brown.
6. Bake the first side.
Bake on the center rack for about 15 minutes, until the rounds begin to brown.
7. Flip and finish.
Turn each round over and bake for another 8 to 10 minutes, until deep golden and crisp. Let them cool on the pan for a couple of minutes, because they firm up as they rest.
How to Serve Broccoli Cheddar Rounds
Serve these broccoli cheddar rounds warm with ranch dressing for dipping, or set them out on a snack board with other cheesy bites. They pair well with air fryer broccoli cheese bites if you want two versions of the same flavor on one platter.
For a light lunch, add a few rounds next to a bowl of cheddar cauliflower and roasted garlic soup. They also sit nicely beside crispy parmesan zucchini rounds for a veggie based appetizer spread, or next to crispy garlic parmesan brussels sprouts at dinner.
How to Store and Reheat Broccoli Cheddar Rounds
Let the rounds cool, then refrigerate them in a sealed container. For best texture, reheat them in the oven instead of the microwave, since the oven brings back the crisp edges. If you want to make them ahead, freeze them in a sealed container and warm them in the oven until hot and crisp again.
Tips and Variations for Broccoli Cheddar Rounds
Squeeze the broccoli rice twice if it still feels wet. This is the single most important step for crunchy broccoli cheddar rounds. You can also stir in bacon bits, diced onions, or other chopped vegetables, as long as they are patted dry first.
Because the rounds contain egg and are served as a snack that may sit out, keep leftovers cold. Purdue Extension explains the two hour rule and how long leftovers keep in its guide to storing leftovers.
Frequently Asked Questions About Broccoli Cheddar Rounds
Can I make broccoli cheddar rounds ahead of time?
Yes. Bake them, cool them completely, and refrigerate them in a sealed container. Reheat in the oven until hot and crisp.
Why are my broccoli cheddar rounds soggy?
Extra moisture in the broccoli rice is almost always the cause. Drain it in a fine strainer and squeeze out the liquid before mixing, and give the rounds enough time on each side of the pan.
Can I use fresh broccoli instead of broccoli rice in broccoli cheddar rounds?
You can, but chop it very finely, cook it until tender, and squeeze out the water the same way. Frozen broccoli rice is already finely cut, which makes it the easier option.
What can I use instead of almond flour?
Almond flour keeps the rounds low carb, so a different flour will change the result. If you do not need a low carb snack, test a small batch before baking the full pan.
What should I dip them in?
Ranch dressing is the classic match. Marinara, a spicy mustard, or a plain yogurt dip also work well with the cheddar flavor.
Crispy Broccoli Cheddar Rounds
Equipment
- Sheet pan
Ingredients
Main Ingredients
- 10 oz frozen broccoli rice about 2 cups
- 2 cup freshly shredded cheddar cheese not pre-shredded
- 1 large egg
- 2 tbsp almond flour
- garlic salt or other seasoning to taste
Instructions
Cooking
- Microwave the broccoli rice according to the package directions.
- Drain the broccoli rice in a fine strainer, squeeze out as much liquid as you can, and set aside to cool.
- Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
- In a bowl, mix the broccoli rice, shredded cheddar, egg, almond flour, and seasoning until the mixture holds together.
- Form about 16 small balls, place them on the baking sheet, and flatten each slightly.
- Bake on the center rack for about 15 minutes, until the rounds start to brown.
- Flip the rounds and bake for another 8 to 10 minutes, until deep golden and crisp.
