If you are looking for new ways to get some green into your diet or your kids this recipe for Broccoli Cheese Nuggets will be perfect. With only five ingredients it is easy to whip up broccoli nuggets as a side dish or snack.
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 repurpose into another dish. I put them into egg bakes and omelets 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.
How to Make Broccoli Nuggets
These broccoli cheese 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 is mashed easily.
Step 1: Simply smash the broccoli and then stir in the other ingredients.
Step 2: 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 3: Bake the broccoli nuggets until they are firm and the edges are golden. If you make larger or small nuggets the time will vary a bit but these are hard to overcook.
Substitutions
- Vegetables: I'm sure you can sub other veggies into this recipe in place of the broccoli. Cauliflower, spinach, and shredded zucchini would all work wonderfully. Or mix it up and use a combination. A bit of shredded carrot would add some color and sweetness. Or some chopped red peppers.
- 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!
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 Low Carb Chicken Nuggets next.
Here is a quick video to demonstrate how easy it is to whip up a batch of this healthy snack!
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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 monterey jack cheddar blend)
- ¼ 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.
Video
Notes
Nutrition
Originally Published September 19, 2017. Revised and Republished June 18, 2020.
Jessica says
Adding this to my list of "ways to get the kids to eat their veggies"! These were so tasty and everyone loved them. My daughter insisted on dipping them in blue cheese, but I preferred them plain.
Selma says
OMG we cooked broccoli in the instant pot tonight and it was mush. I said I need a recipe for overcooked broccoli! Well we threw it out half an hour ago and now I see this! LOL
Taryn says
Haha. For instant pot broccoli set the IP to 0.
Judith says
Hmm.. Would flax meal work in place of almond flour ? I would think so?
Taryn says
Probably. I'd use golden. The flavor is more mild.
Sara says
I’m allergic to nuts. Is there a keto friendly alternative to almond or coconut flour to use? Thank you!
Taryn says
I think sunflower seed flour would work! I haven't tried it but I've used it in baked goods.
Erika says
Can you use broccoli rice instead of florets?
Taryn says
Sure!
Flick says
Can you put them in the lunchbox and have then cold or should they really be reheated?
Taryn says
I like them cold. I think they'd be a great lunchbox addition.
Erin says
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!
Taryn says
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.
Michelle says
What did you use for your scoop size to get 20 nuggets?
Taryn says
I believe I used my smallest cookie scoop. I think it's 2 tablespoons.
Missy says
Can you freeze these? And should I freeze them before or after baking?
Taryn says
Yes, you can freeze them after baking. To reheat you can microwave or bake again until hot.
Amanda says
I made these this morning with leftover broccoli, with shredded mozzarella. Awesome! Thank you for this easy breakfast!
Heathet says
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.
Nan says
These look wonderful. Is whole egg okay, or is there a particular "recipe reason" for whites only? Thank you.
Taryn says
I didn't want them to taste eggy. But you can use a whole egg of you prefer.
Nan says
Thank you! I may try them both ways.
Allison S. says
Any suggestions for dip??
Taryn says
We like them with ranch. My ranch recipe is here: https://joyfilledeats.com/bacon-wrapped-chicken-tenders/
Teegan says
I made these and they were delicious. A new staple in my house for sure! Thank you!
Sam says
Hi! Have you tried freezing them?
Taryn says
Not yet but I think they would freeze well.
Amy says
I make these times 5 every batch I make and freeze for per baggie and take them to lunch for work love it
Carol Loughlin says
I don't have any almond flour. Do you think Gram flour would work instead?
Taryn says
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.
Tomi says
How much regular flour would we use? 1/4 as well?
Taryn says
I would use bread crumbs and not raw flour. I'm not sure how they would turn out with regular flour.
Ann says
2 cups of broccoli florets is how much broccoli in ounces or grams?
Taryn says
According to Google it's about 16 ounces.
Megan says
Do you refrigerate them? Also, have you reheated them? I'm doing my weekly food prep which is why I'm asking. Thank you.
Taryn says
Yes and yes 🙂
Jennifer says
I want to try this recipe but I’m wondering if it could be a broccoli Collie flower combination.
Taryn says
Yup!
Sharon says
Thanks for sharing. Those broccoli nuggets look fabulous. I can't wait to try them at home.