Broccoli Cheese Balls: Low Carb Keto

Ingredients

• 180 gbroccoli florets
• 2eggs
• 56 galmond flour (or panko or Italian breadcrumbs)
• 100 ggrated cheese (mozzarella, cheddar or your preferred melting cheese)
• 40 gfinely chopped onion or shallots (optional)
• 8 gchopped coriander (optional)
• 1 clovegarlic, minced
• 1 teaspoonCajun seasoning (or taco seasoning or your preferred seasoning blend)
• A pinchsalt and black pepper

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F). Line a baking sheet with baking parchment or foil.

2. 2

   Cook the broccoli

   Steam the broccoli in boiling water or in the microwave until tender. Finely chop it with a knife or food processor.

3. 3

   Mix the ingredients

   Put the chopped broccoli, eggs, almond flour, cheese, coriander and seasonings in a large bowl. Mix until evenly combined.

4. 4

   Shape and bake

   Scoop about 1 tablespoon of mixture at a time and shape it into a ball. Arrange the balls on the lined baking sheet, then spray or drizzle them lightly with oil. Bake for 25–30 minutes, until lightly golden and cooked through.

5. 5

   Serve the balls

   Serve on a salad, in a sandwich, with rice, or as an appetiser or snack with a dipping sauce of your choice.

What are broccoli cheese balls?

Broccoli cheese balls are small baked bites made by combining chopped broccoli with egg, cheese and a dry binder. They fit the American-style appetiser tradition of easy-to-share, seasoned snacks.

This version uses almond flour for a lower-carbohydrate option, with panko or Italian breadcrumbs offered as alternatives. Baking gives the outside a little colour while the cheese helps hold the centre together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 32 calories, 2g protein, 1g carbs, 2g fat.

The broccoli and almond flour provide most of the carbohydrate, while the cheese and any oil used for baking contribute much of the fat; the eggs and cheese provide protein. Pair a serving with salad or other vegetables for a more rounded plate.

Prepare the broccoli well

Tender florets: steam the broccoli until soft enough to chop easily, but avoid cooking it until waterlogged. Drain it well if you have steamed it in water.

Fine chop: mince the cooked broccoli so it distributes through the mixture and the balls hold their shape. A knife gives you more control; a food processor can do the job quickly.

Choose a binder and cheese

Almond flour: it absorbs some moisture and keeps the mixture together without breadcrumbs. Panko or Italian breadcrumbs can be used instead, though the texture and carbohydrate content will differ.

Melting cheese: mozzarella, cheddar or another cheese that melts well adds flavour and helps bind the bites. Grate it finely for an even mix.

Shape evenly

One-tablespoon portions: scoop roughly the same amount for each ball so they bake at a similar rate. Press the mixture together gently if it seems loose.

Lined tray: leave a little space between the balls and use parchment or foil as directed. A light spray or drizzle of oil helps the surfaces brown.

Check for doneness

Golden exterior: begin checking around the 25-minute mark and bake for up to 30 minutes. Look for light browning and a centre that feels set rather than wet.

Oven variation: baking time can vary with the size of the balls and how finely the broccoli is chopped. If they need more colour, give them a little longer and check again.

Ways to serve them

As a snack: serve warm with your favourite dipping sauce, or arrange the balls on a salad for a more substantial plate.

For a meal: tuck them into a sandwich or serve them with rice, as suggested in the recipe. Their savoury cheese and seasoning also work well with a simple green salad.

Recipe notes & tips

• Drain the broccoli thoroughly so excess moisture does not loosen the mixture.
• Chop the broccoli finely for balls that are easier to shape.
• Grate the cheese finely so it combines evenly with the other ingredients.
• Use a tablespoon measure to keep the portions consistent.
• Check the balls at 25 minutes, as smaller ones may finish sooner.

Variations

• Use cheddar: choose it for a stronger, more savoury cheese flavour.
• Try panko: swap it for the almond flour for a breadcrumb-based texture.
• Change the seasoning: use taco seasoning in place of Cajun seasoning.
• Add the optional aromatics: mix in the chopped onion or shallots and coriander.
• Choose a dip: serve the baked balls with a favourite dipping sauce.

Common mistakes to avoid

• Wet broccoli: drain it well after steaming so the mixture is easier to shape.
• Large pieces: mince the broccoli finely so the balls hold together more reliably.
• Uneven portions: scoop about 1 tablespoon for each ball to help them bake evenly.
• Crowded tray: leave space between the balls so they have room to brown.
• Overbaking: check from 25 minutes and take them out once lightly golden and cooked through.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat in an oven until hot throughout; the microwave is also suitable, though the outside may soften.

Frequently asked questions