Save I started making these on Sunday afternoons when I needed something to keep my hands busy while listening to podcasts. The first batch came out lopsided and a little pale, but the crispy edges and that hit of sharp cheddar kept me reaching for more. Now I double the recipe every time because they disappear before they even cool. My neighbor once called them fancy tater tots, and honestly, shes not wrong.
I brought a tray of these to a potluck once, still warm from the oven, wrapped in a kitchen towel. By the time I turned around to grab a plate, half of them were gone. A friend with a toddler told me her daughter ate four before touching anything else. That felt like the highest compliment I could get.
Ingredients
- Broccoli florets: Chop them small so they blend into the batter, not too chunky or theyll fall apart.
- Onion: Dice it fine and saute it first if you want a sweeter, mellower flavor.
- Cheddar cheese: Sharp cheddar adds the most punch, but mild works if youre feeding picky eaters.
- Parmesan cheese: The salty, nutty backbone that makes these taste more grown-up.
- Cream cheese: Softened is key, it binds everything without turning gummy.
- Eggs: They hold the bites together and give them a slight puff in the oven.
- Almond flour: Keeps them low-carb and adds a tender crumb, not gritty if you use finely ground.
- Garlic powder: A little goes a long way, dont skip it or theyll taste flat.
- Onion powder: Adds depth without the moisture of fresh onion.
- Salt and pepper: Taste the batter before baking, cheese can vary in saltiness.
Instructions
- Prep your oven and pan:
- Set it to 375 degrees and line your pan now, not later when your hands are covered in batter. If youre using a muffin tin, a light spray keeps them from sticking.
- Soften the broccoli:
- Steam or microwave until its tender but not mushy, then let it cool so it doesnt scramble the eggs. Pat it dry with a towel if its too wet.
- Mix the base:
- Combine broccoli, onion, and all three cheeses in a big bowl, mashing the cream cheese in with a fork. It should look like a chunky, cheesy mess.
- Add the binders:
- Stir in eggs, almond flour, and seasonings until everything clings together. The batter will be sticky, thats normal.
- Shape and fill:
- Use a spoon or small scoop to portion out tablespoon-sized balls, or press the mixture into mini muffin cups. Wet your hands if theyre sticking too much.
- Bake until golden:
- Let them go for 20 to 25 minutes, watching for crispy brown edges and a firm center. They should pull away from the pan slightly.
- Cool and serve:
- Wait five minutes before touching them or theyll crumble. They taste best warm, but theyre still good at room temp.
Save One evening I made these while my sister was visiting, and she ate six standing at the counter before dinner. She said they reminded her of something our mom used to make, even though they didnt. I think its just the way warm cheese and vegetables feel like home.
Make Ahead and Storage
You can shape these and freeze them unbaked on a tray, then toss them in a freezer bag once solid. Bake from frozen, adding five extra minutes. Cooked bites keep in the fridge for four days and reheat beautifully in a toaster oven.
Flavor Twists
Ive stirred in crumbled bacon, diced jalapenos, and even a handful of chopped sun-dried tomatoes. Swap cheddar for Gruyere if you want to feel fancy. A pinch of smoked paprika in the batter gives them a subtle campfire vibe.
Serving Suggestions
I love these with a lemony Greek yogurt dip or a side of warm marinara for dunking. Theyre sturdy enough to hold up on a party platter, but I also pack them in lunchboxes with carrot sticks and hummus.
- Serve them on toothpicks for easy grabbing at gatherings.
- Pair with a simple green salad to balance the richness.
- Reheat in a 350 degree oven for ten minutes to bring back the crisp.
Save These little bites have become my go-to whenever I need something quick, satisfying, and just a little bit special. I hope they show up on your counter as often as they do on mine.
Recipe FAQs
- → How do I ensure the broccoli is tender but not mushy?
Steam or microwave the chopped broccoli for 2-3 minutes just until tender. Avoid overcooking to maintain texture and avoid excess moisture.
- → Can I substitute almond flour with another ingredient?
Yes, coconut flour can be used as a nut-free alternative. Use 1/4 cup of coconut flour instead of 1/3 cup almond flour for best results.
- → What cheese types work best for these bites?
A combination of shredded cheddar, grated Parmesan, and softened cream cheese provides a creamy, savory, and rich flavor profile.
- → How should I store leftovers to maintain freshness?
Store cooled bites in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- → Are these bites suitable for gluten-free diets?
Yes, these snacks use almond flour and naturally gluten-free ingredients, making them appropriate for gluten-free diets.