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Low-Carb Broccoli Cake

I’m a bit distressed regarding this one people. Not since I worry about how it will end up, I recognize exactly how remarkable it is. Since it’s based on a well-known Yotam Ottolenghi dish and I really feel like I just finger repainted on a work of art.

Anyway. When a good friend of mine uploaded it on Instagram and I assumed exactly how lovely it looked, I first saw the dish for Yotham’s Cauliflower Cake. I quickly looked the recipe up, only to see that it needed ketofying.

I made the dish utilizing cauliflower and also making my keto friendly replacements … but I wasn’t a fan. I re-made it using broccoli as well as LOVED it! (See? It’s like I simply dishonored the terrific guy)

You can make use of whichever one fits you, I suppose … or a blend of both of these cruciferous vegetables! Apart from being tasty, this keto recipe will maintain your carbohydrate intake reduced as well as your blood glucose degrees happy. Broccoli as well as almonds are a wonderful source of electrolytes that will aid reduce the signs of keto-flu as well as offer a stable energy resource.

Lesson below is, do not hesitate to try new points. And aren’t we far better off attempting a keto adapted variation of a great recipe than never attempting it at all? Appreciate!

For even more meals with broccoli or cauliflower, check out these keto recipes!

Prep work time

Hands-on: 30 mins
Total: 1 hour 15 mins

Nutritional values (each serving)

Total Carbs 8.6 grams
Fiber 3.4 grams
Web Carbs 5.2 grams
Protein 18.4 grams
Fat 28.5 grams
of which Saturated 13 grams
Power 361 kcal
Magnesium 58 mg (14% RDA)
Potassium 344 mg (17% EMR)

Macronutrient proportion: Calories from carbs (6%), protein (21%), fat (73%)

Ingredients (makes 8 portions)

  • 1 medium broccoli, cut approximately (350 g/ 12.4 oz)
  • 1 tool red onion (100 g/ 3.5 oz)
  • 5 tablespoon ghee or olive oil (75 ml)
  • 1/2 tsp fresh cut rosemary
  • 50 g prosciutto di Parma (1.8 oz)
  • 8 big eggs
  • 1 tbsp fresh sliced tarragon
  • 3/4 mug almond flour (75 g/ 2.7 oz)
  • 1/4 mug coconut flour (30 g/ 1.1 oz)
  • 1 1/2 tsp gluten-free baking powder
  • 1/2 tsp turmeric powder
  • 1 1/2 cups grated Parmesan cheese (135 g/ 4.8 oz)
  • 1 tablespoon sesame seeds
  • 1 tbsp caraway seeds or black sesame seeds or nigella seeds
  • 2 tbsp butter or ghee (28 g/ 1 oz)


  1. Preheat oven to 200 °& deg; C/ 390 & deg; F. Cut the broccoli into florets.
  2. Place the broccoli florets into boiling water and cook till soft. You don’t desire them to be mushy, you just desire them to break under gentle pressure from a spoon.
  3. Meanwhile, include the ghee or olive oil to a fry pan and heat. Cut four pieces from the onion, approx. 1/2 centimeters (1/4 inch) thick. Chop the staying red onion, rosemary and prosciutto carefully as well as contribute to frying pan. Sauté up until softened and also aromatic.
  4. Break eggs right into a huge blending bowl, beat well then add almond, coconut and also tarragon flour, cooking powder, turmeric, parmesan cheese and salt and also pepper to taste. Add the prepared onion, rosemary as well as prosciutto.
  5. Mix with each other up until well incorporated and after that include broccoli as well as incorporate, mindful not to break it up too a lot.
  6. Line a 20 centimeters/ 8 inch springform frying pan with silicone paper. Thaw the butter as well as clean the base and also sides with a good finishing of melted butter.
  7. While still damp, sprinkle the sesame seeds around the base and side, turning and transforming the frying pan to assist spread out the seeds.
  8. Spoon the cake mix into the tin, smooth the top
  9. as well as press the onion rings right into the batter. Prepare for 45 minutes or till browned ahead as well as a skewer comes out clean.

    Serve at room temperature.
    Store in the refrigerator, covered, for up to 3 days.

Original source: http://ketodietapp.com/Blog/lchf/low-carb-broccoli-cake

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