Level: Easy
Total: 50 min
Active: 50 min
Yield: about 28 bites and 1 cup of dressing


Broccoli Cheese Bites:

  • (about 12 ounces) 2 medium broccoli crowns, cut into medium florets(any excess stalks)
  • (about 4 heaping cups) sliced 1/4-inch thick
  • 2 cloves garlic, lightly smashed
  • (about 2 tablespoons) 1 small scallion, thinly sliced
  • 1/4 cup fresh flat-leaf parsley leaves
  • 1 large egg plus 1 large egg yolk
  • 1/4 teaspoon cayenne pepper, optional
  • 1 teaspoon paprika
  • Kosher salt and freshly ground black pepper
  • 3/4 cup almond flour (about 3 ounces)
  • 1 cup finely shredded sharp Cheddar (about 3 1/2 ounces)
  • Nonstick extra-virgin olive oil cooking spray

Ranch Dipping Sauce:

  • 1/2 cup sour cream
  • 1/3 cup keto-friendly mayonnaise
  • 2 tablespoons distilled white vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon fresh dill, finely chopped
  • 1/4 cup fresh flat-leaf parsley leaves, finely chopped


  1. Into a medium heat-safe glass bowl, put the broccoli, garlic, and 1/4 cup water. (First, wet a paper towel) layover the broccoli. Microwave for about THREE minutes, depending on your microwave, until bright green and crisp-tender. Remove(Carefully) the paper towel, (leaving any water behind in the bowl)transfer the mixture to a food processor and for FIVE minutes, allow to cool. Clean out the glass bowl and put it aside.
  2. Meanwhile, in the center of the oven, position a rack and preheat to 400 degrees F. With parchment, line a baking sheet and put it aside.
  3. To the food processor, add the scallion and parsley. Until the broccoli mixture is finely chopped, pulse(similar to the texture of rice). Along with the 3/4 cup of the Cheddar, egg yolk, cayenne (if using), paprika, 1 1/2 teaspoons salt, a couple of grinds of black pepper, almond flour, and whole egg, transfer to the reserved bowl. To mix everything together, use your hands until it gets well combined.
  4. Onto the prepared baking sheet, scoop heaping tablespoons of the mixture, for about 28 total, spacing them evenly apart. Lightly wet your hands, then into a round ball, roll each mound, re-wetting your hands(as needed). This makes rolling the mix much easier to do and helps keep your hands from becoming sticky. With the cooking spray, spray the balls, and with the remaining 1 cup of Cheddar, sprinkle the tops, to help it adhere, pressing it gently onto the tops.
  5. Until the bites are light golden brown and cooked through, bake in the oven, about TWENTY
  6. FIVE minutes, rotating the baking sheet once halfway through the cooking time.

For the ranch dipping sauce:

  1. Meanwhile, in a small bowl, combine the parsley, mayonnaise, a large pinch of salt, garlic powder, onion powder, vinegar, several grinds of black pepper, dill, and sour cream. Whisk to combine and as desired, season with more pepper and salt.
  2. To a platter, transfer the broccoli cheese bites, and alongside, serve the ranch dipping sauce.