If you're looking for a vegetarian keto snack that packs serious flavour and a good hit of protein, these broccoli cheese fritters deserve a spot in your regular rotation. Finely chopped broccoli, sharp cheddar, egg, and a touch of almond flour come together into a simple batter that pan-fries into golden, crispy little patties in under 10 minutes. At just 4g net carbs and 12g protein per serving, they strike that perfect balance between being genuinely good for you and tasting like a treat. They work as a snack on their own, a side dish next to a salad, or even tucked into a lettuce wrap for a quick lunch. Kids love them too, which is always a bonus when you're trying to keep the whole household eating well.

Why This Works on Keto

Broccoli is one of the best vegetable choices on keto — it's high in fibre, rich in vitamins C and K, and low enough in carbs to enjoy generously. Cheddar cheese melts into the fritters and provides both fat and protein, while the egg acts as a binder without adding significant carbs. The small amount of almond flour keeps the texture light and helps form a crispy exterior. These fritters give you 14g of fat and 12g of protein in a package that tastes nothing like diet food.

Ingredients

  • 300g broccoli florets (about 1 medium head)
  • 100g sharp cheddar cheese, grated
  • 2 large eggs (about 100g)
  • 30g almond flour
  • 2 cloves garlic (8g), minced
  • 2g salt
  • 1g black pepper
  • 1g onion powder
  • 30ml olive oil (for frying)

Instructions

  1. Steam or microwave the broccoli florets until just tender, about 3–4 minutes. Drain well and let cool slightly. Squeeze out any excess water using a clean tea towel — this is key for crispy fritters.
  2. Finely chop the broccoli into small pieces (roughly 5mm). You want texture, not a purée.
  3. In a large bowl, combine the chopped broccoli, grated cheddar, eggs, almond flour, garlic, salt, pepper, and onion powder. Mix until everything is evenly distributed.
  4. Heat the olive oil in a large non-stick pan over medium heat.
  5. Scoop about 2 tablespoons of mixture per fritter and place in the pan, flattening gently with the back of a spatula. You should get about 12 fritters total.
  6. Cook for 3–4 minutes per side until golden brown and crispy on the outside. Work in batches to avoid crowding the pan.
  7. Transfer to a paper towel-lined plate to drain briefly, then serve warm.

Tips & Variations

  • Getting the moisture out of the broccoli is the most important step. Wet broccoli leads to soggy, falling-apart fritters. Give it a really good squeeze.
  • Swap cheddar for gruyère or pepper jack for a different flavour profile.
  • Add 30g of finely diced bell pepper or 15g of chopped sun-dried tomatoes for extra colour and flavour.
  • These reheat beautifully in a pan or air fryer at 180°C for 3–4 minutes. Avoid the microwave if you want them to stay crispy.
  • For meal prep, store cooked fritters in the fridge for up to 4 days.
Can I bake these instead of pan-frying?
Yes. Place the fritters on a parchment-lined baking sheet, brush the tops with a little olive oil, and bake at 200°C (400°F) for 20–25 minutes, flipping once halfway through. They won't be quite as crispy as pan-fried, but they're still delicious and lower in fat.
Can I use frozen broccoli?
Absolutely. Thaw the frozen broccoli first, then squeeze out as much liquid as possible. Frozen broccoli actually works well here because it's already blanched and tends to be softer, making it easy to chop finely.
Why are my fritters falling apart?
The most common reasons are too much moisture in the broccoli or not enough egg to bind. Make sure you really wring out the broccoli and that the mixture holds together when you press it in your hand. If it's too loose, add an extra egg.