Cheesy Broccoli Casserole Bites (Printable)

Savory bite-sized broccoli and cheese treats ideal for low-carb snacking or entertaining guests.

# Ingredient list:

→ 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

# How to Make It:

01 - Set oven to 375°F and prepare a 24-cup mini muffin pan by lining with parchment paper or lightly greasing.
02 - Steam or microwave chopped broccoli until just tender, approximately 2 to 3 minutes. Drain thoroughly and let cool slightly.
03 - In a large bowl, blend broccoli, diced onion, cheddar, Parmesan, and softened cream cheese until evenly incorporated.
04 - Add eggs, almond flour, garlic powder, onion powder, salt, and black pepper to the mixture. Stir well to form a sticky batter.
05 - Scoop tablespoon-sized portions and shape into balls, or fill each muffin cup with the mixture.
06 - Bake for 20 to 25 minutes until the bites are golden brown and set.
07 - Allow to cool for 5 minutes before serving warm or at room temperature.

# Expert Suggestions:

01 -
  • They disappear faster than you can say low carb, and no one ever guesses theyre healthy.
  • You can make them ahead and reheat them without losing that cheesy, golden edge.
  • Theyre small enough to feel like a treat but filling enough to actually satisfy you.
02 -
  • Dont skip draining the broccoli after steaming—extra moisture will make the bites soggy and sad.
  • If your batter feels too loose, add another tablespoon of almond flour until it holds its shape.
  • Let the cream cheese come to room temperature, or youll be fighting lumps the whole way through.
03 -
  • Use a small cookie scoop to portion the batter evenly—it makes them look bakery-perfect.
  • If you want them extra crispy, broil them for the last minute or two, but watch them closely so they dont burn.
  • For a nut-free version, swap the almond flour with a quarter cup of coconut flour and add a splash more egg to keep the texture right.
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