Low-Carb Asian Spiced Broccoli

4.3 stars, average of 55 ratings

Low-Carb Asian Spiced BroccoliPin recipeFollow us 105.2k

Broccoli has to be one of my favourite vegetables and I’m so happy that it is keto compliant.

I’m a huge fan of perfectly steamed broccoli, with a sprinkle of salt, but you can only serve that up so many times before you start to get that look.

This low-carb broccoli combines sweet, salty and spicy Asian flavours with the deep earthy flavour that you get from roasting broccoli.

I have left the chili flakes as a garnish, as I can’t tolerate any spice. But if you’re okay with it, feel free to add the chilli to the dressing mixture. Enjoy!

Hands-on Overall

Nutritional values (per serving)

6.4 grams 3.8 grams 4.1 grams 10.3 grams 1.4 grams 138 calories
Total Carbs10.2grams
Fiber3.8grams
Net Carbs6.4grams
Protein4.1grams
Fat10.3grams
of which Saturated1.4grams
Calories138kcal
Magnesium34mg (8% RDA)
Potassium432mg (22% EMR)

Macronutrient ratio: Calories from carbs (19%), protein (12%), fat (69%)

Ingredients (makes 6 servings)

A fun way to learn about healthy low-carb eating!
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Instructions

  1. Preheat oven to 200 °C/ 400 °F (fan assisted). Cut your broccoli into bite sized florets and place into a large mixing bowl.
    Low-Carb Asian Spiced Broccoli
  2. Place all of the remaining ingredients, apart from the chile flakes, into a smaller bowl and whisk well to create dressing.
    Low-Carb Asian Spiced Broccoli
  3. Pour the over the broccoli and toss well until the florets are coated.
  4. Bake in the oven for about 15 minutes. You want a bit of char, but you don’t want to burn the broccoli, so keep an eye on it.
    Low-Carb Asian Spiced Broccoli
  5. Garnish with chilli flakes and/or extra sesame seeds.
    Low-Carb Asian Spiced Broccoli
  6. Store in the refrigerator, in a covered container, for up to 4 days.
    Low-Carb Asian Spiced Broccoli
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Naomi Sherman
Creator of NaomiShermanFoodCreative.com

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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