Broccoli Nuggets
If you are looking for new ways to get some green into your diet or your kids this Broccoli Nuggets Recipe will be perfect. With only five ingredients, it is easy to whip up broccoli cheddar nuggets as a side dish or snack.
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I don’t know about you, but we always have trouble using up leftover cooked veggies. They just don’t taste as good to simply reheat and eat. They really need to be repurposed into another dish. I put them into my Cream Cheese Egg Bake and Air Fryer Omelet Bites a lot, but I was looking for a more versatile use than breakfast food.
I’ve seen so many store-bought versions of veggie nuggets lately, I wanted to try to make some without all the added ingredients and fillers. It’s a nice change-up from just serving a steamed vegetable at dinner time. And if you have leftover broccoli, it is a perfect way to use it up!
This easy recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
Looking for more kid-friendly recipes? Try my Keto Chicken Nuggets or Chicken Bacon Ranch Pizza next!
Ingredients
- Broccoli – You need soft-cooked broccoli.
- Cheddar cheese – Shredded mild cheddar is our favorite in this recipe.
- Egg – I use egg whites as the binder for these.
- Almond flour – A bit of almond flour helps the nuggets keep their shape.
- Salt – Salt enhances the other flavors.
How to Make Broccoli Nuggets
Step One: Simply, smash the broccoli and then stir in the other ingredients.
Step Two: Scoop the broccoli on a parchment-lined baking sheet. You can do this by hand, with a couple of spoons, or with a cookie scoop. Then just form them into a nugget shape.
Step Three: Bake the broccoli nuggets until they are firm and the edges are golden. If you make larger or smaller nuggets, the time will vary, but these are hard to overcook.
Step Four: Serve with your favorite sauce, if desired.
Top Tip💡
These broccoli nuggets are very simple to prep. If you need to cook the broccoli first, either steam it on your stovetop or in the microwave. You can also make these with the steamable bags of frozen broccoli. You want your broccoli on the softer side so that it can be mashed easily.
Variations
- Vegetables – Swap in cauliflower, spinach, or shredded zucchini in place of the broccoli. Or mix it up and use a combination. A bit of shredded carrot, chopped red peppers, or sweet potato would add some color and sweetness.
- Cheese – You can use any variety of shredded cheese in place of the cheddar. We like them with mozzarella and Colby. For a kick, use pepper jack.
- Eggs – In place of the two egg whites, you may use one whole egg. The egg is the binder in this recipe and I don’t know if they would work without it or with a substitute like a flax egg. If you try that, make sure to tell me how they turn out!
Common Questions
Can I make these veggie nuggets into other shapes?
I think you could also make these into cute shapes. The veggie nuggets did hold their shape pretty well. Or bake them in a muffin tin for perfect circles.
Do I have to use almond flour?
Almond flour helps hold these together but if you have a nut allergy you can sub in sunflower seed flour in the amount listed. I have not yet tested these with coconut flour but that should also work. If you would like to use coconut flour 1-2 tablespoons will be plenty.
I hope you and your family enjoy my low carb Broccoli Cheese Nuggets! Check out these Keto Chicken Nuggets next.
Video
Broccoli Nuggets
Ingredients
- 2 cups broccoli florets cooked until soft (fresh or frozen)
- 2 egg whites (or one whole egg)
- 1 cup shredded cheese (I used a mild cheddar blend)
- 1/4 cup almond flour
- pinch salt
Instructions
- Preheat oven to 350. Line a cookie sheet with parchment paper.
- Use a potato masher to break up the broccoli into small pieces. Add the other ingredients and mix well.
- Drop 20 scoops onto the prepared baking sheet and press into a nugget shape.
- Bake for 20 min until firm and golden around the edges.
Notes
Nutrition
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Originally Published September 19, 2017. Revised and Republished September 15, 2025.
Can you put them in the lunchbox and have then cold or should they really be reheated?
I like them cold. I think they’d be a great lunchbox addition.
Yum! I just made these. I didn’t have almond flour, but I did have coconut flour, so that’s what i used.
They are so delicious. I can’t wait for the kids to get home from school and try them!
I’m glad coconut flour worked! I can’t wait for my kids to go back to school. We have a week and a half to go in our 3 month *long* summer vacation. Lol.
What did you use for your scoop size to get 20 nuggets?
I believe I used my smallest cookie scoop. I think it’s 2 tablespoons.
Can you freeze these? And should I freeze them before or after baking?
Yes, you can freeze them after baking. To reheat you can microwave or bake again until hot.
I made these this morning with leftover broccoli, with shredded mozzarella. Awesome! Thank you for this easy breakfast!
I didn’t have almond flour so I used 1 tbsp of flour and an extra large egg. These were delicious!! They reheat well in the microwave. Delicious for breakfast, lunch and dinner.
These look wonderful. Is whole egg okay, or is there a particular “recipe reason” for whites only? Thank you.
I didn’t want them to taste eggy. But you can use a whole egg of you prefer.
Thank you! I may try them both ways.
Any suggestions for dip??
We like them with ranch. My ranch recipe is here: https://joyfilledeats.com/bacon-wrapped-chicken-tenders/
I made these and they were delicious. A new staple in my house for sure! Thank you!
Hi! Have you tried freezing them?
Not yet but I think they would freeze well.
I make these times 5 every batch I make and freeze for per baggie and take them to lunch for work love it
I don’t have any almond flour. Do you think Gram flour would work instead?
I’m sorry I’ve never used gram flour. These just need a little bit of something as a binder so most could could work. I’m just not sure about equivalence between these two.
How much regular flour would we use? 1/4 as well?
I would use bread crumbs and not raw flour. I’m not sure how they would turn out with regular flour.
2 cups of broccoli florets is how much broccoli in ounces or grams?
According to Google it’s about 16 ounces.
Do you refrigerate them? Also, have you reheated them? I’m doing my weekly food prep which is why I’m asking. Thank you.
Yes and yes 🙂
I want to try this recipe but I’m wondering if it could be a broccoli Collie flower combination.
Yup!
Thanks for sharing. Those broccoli nuggets look fabulous. I can’t wait to try them at home.