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Low-Carb Broccoli Cake

4.8 stars, average of 135 ratings

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I’m a bit anxious about this one people. Not because I worry about how it will turn out, I know how amazing it is. But because it’s based on a famous Yotam Ottolenghi recipe and I feel like I just finger painted on a masterpiece.

Anyway. I first saw the recipe for Yotham’s Cauliflower Cake when a friend of mine posted it on Instagram and I thought how beautiful it looked. I immediately looked the recipe up, only to see that it needed ketofying.

First, I made the recipe using cauliflower and making my keto friendly substitutes… but I wasn’t a fan. So, I re-made it using broccoli and LOVED it! (See? It’s like I just insulted the great man)

You could use whichever one suits you, I suppose… or a mixture of both of these cruciferous vegetables! Apart from being delicious, this keto recipe will keep your carb intake low and your blood sugar levels happy. Broccoli and almonds are a great source of electrolytes that will help minimise the symptoms of keto-flu and provide a steady energy source.

Lesson here is, don’t be afraid to try new things. And aren’t we better off trying a keto adapted version of a great dish than never trying it at all? Enjoy!

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

Hands-on Overall

Allergy information for Low-Carb Broccoli Cake

✔  Gluten free
✔  Nightshade free
✔  Avocado free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving)

Net carbs5.2 grams
Protein18.4 grams
Fat28.5 grams
Calories361 kcal
Calories from carbs 6%, protein 21%, fat 73%
Total carbs8.6 gramsFiber3.4 gramsSugars2.4 gramsSaturated fat13 gramsSodium506 mg(22% RDA)Magnesium58 mg(14% RDA)Potassium344 mg(17% EMR)

Ingredients (makes 8 servings)

  • 1 medium broccoli, chopped roughly (350 g/ 12.4 oz)
  • 1 medium red onion (100 g/ 3.5 oz)
  • 5 tbsp ghee or olive oil (75 ml)
  • 1/2 tsp fresh chopped rosemary
  • 50 g prosciutto di Parma (1.8 oz)
  • 8 large eggs
  • 1 tbsp fresh chopped tarragon
  • 3/4 cup almond flour (75 g/ 2.7 oz)
  • 1/4 cup 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 tbsp 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 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Cut the broccoli into florets.
    Low-Carb Broccoli Cake
  2. Place the broccoli florets into boiling water and cook until soft. You don’t want them to be mushy, you just want them to break under gentle pressure from a spoon.
    Low-Carb Broccoli Cake
  3. Meanwhile, add the ghee or olive oil to a frying pan and heat.
  4. Cut four slices from the onion, approx. 1/2 cm (1/4 inch) thick. Chop the remaining red onion, rosemary and prosciutto finely and add to pan. Sauté until softened and fragrant.
    Low-Carb Broccoli Cake
  5. Break eggs into a large mixing bowl, beat well and then add tarragon, almond and coconut flour, baking powder, turmeric, parmesan cheese and salt and pepper to taste. Add the cooked onion, rosemary and prosciutto. Low-Carb Broccoli Cake
  6. Mix together until well combined and then add broccoli and combine, careful not to break it up too much.
    Low-Carb Broccoli Cake
  7. Line a 20 cm (8 inch) springform pan with silicone paper. Melt the butter and brush the base and sides with a good coating of melted butter.
  8. While still wet, sprinkle the sesame seeds around the base and side, tilting and turning the pan to help spread the seeds.
    Low-Carb Broccoli Cake
  9. Spoon the cake mixture into the tin, smooth the top and press the onion rings into the batter.
  10. Cook for about 45 minutes or until browned on top and a skewer comes out clean.
    Low-Carb Broccoli Cake
  11. Serve at room temperature.
    Low-Carb Broccoli Cake Store in the refrigerator, covered, for up to 3 days. Low-Carb Broccoli Cake

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Broccoli, broccolini, fresh
1.8 g1.2 g0.2 g15 kcal
Onion, red, fresh
0.8 g0.2 g0 g5 kcal
0 g0 g9.4 g85 kcal
Rosemary, fresh
0 g0 g0 g0 kcal
Prosciutto di Parma (Parma ham)
0 g1.6 g0.7 g13 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.4 g6.3 g4.8 g72 kcal
Tarragon, fresh
0 g0 g0 g0 kcal
Almond flour (blanched ground almonds, almond meal)
0.8 g2 g4.9 g55 kcal
Coconut flour, organic
0.4 g0.7 g0.6 g14 kcal
Baking powder, gluten-free
0.2 g0 g0 g1 kcal
Turmeric, spices (dried, ground)
0.1 g0 g0 g1 kcal
Parmesan cheese
0.5 g6 g4.4 g66 kcal
Sesame seeds
0.1 g0.2 g0.6 g6 kcal
Caraway seeds, spices
0.1 g0.2 g0.1 g3 kcal
Butter, unsalted, grass-fed
0 g0 g2.9 g25 kcal
Total per serving
5.2 g18.4 g28.5 g361 kcal

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Naomi Sherman
Creator of

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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Comments (20)

This has become my go-to vegetarian recipe when I entertain my veggie friends. It's light yet hearty like quiche but is more like a light moist cake than a baked custard consistency like quiche. I love it's versatility; I recently substituted shredded kale and feta for the broccoli and parmesan. It was delicious.

Thank you Joan, glad you enjoyed!

I’m making this and didn’t get tarragon, so I looked online and saw suggestions for fennel or aniseed, but smaller amounts. I’m wondering if anyone has substituted anything for tarragon in this recipe? I love this recipe, by the way!

Thank you John! I can actually see that working. I haven't tried it but I think that flavour will work 😊

I used a small amount (just under 1 teaspoon) of ground aniseed which I bought for another recipe and was very pleased with the result!

Good to know, thank you!

This is a 5 star recipe!

This looks very appealing. I don't use parmesan or prosciutto di Parma ( am a lacto ovo vegetarian). Which cheese would substitute best for the parmesan and for the prosciutto, would sundried tomatoes work? Thanks for all that you do, Martina!

Absolutely! Sliced sun-dried tomatoes or even olives would be nice here. You could use any other hard cheese that is vegetarian friendly.

I was intrigued by this recipe and could not imagine how it would taste, so I made it today (exactly to the recipe- except I have to use sunflower seed flour). I was pleasantly surprised by both the taste and was excellent and not at all “eggy” which I was worried about. I am glad I liked it because it is quite pricey to make, but with 8 servings (I will get more) it is fair value. Thank you...something quite different and good.

Thank you so much Diane, I saw your pretty pics on Facebook, beautiful! I'm glad you enjoyed 😊

This has become a classic ! Thank you for the recipe. ( and for all others).

Thank you Ann!

I love this recipe so freaking much!!
Super tasty, super easy, super quick!
I make this most weeks, and everyone loves it, Keto and non-Keto.

Thank you Radha!

Love this.  So easy and the end result is tastier than the sum of it's parts.  I use a lot of the broccoli stalk - cut into chunks and cooked a bit longer than the florets.  Don't skip the sesame seeds, they really add to it.

Thank you for your feedback, LouP! I think it is a great way to use any leftover broccoli stalks 😊

I have just made this and it is delicious! Easy to make too though I didn't do such a great job with the seeds around the sides! I also did half and half Parmesan and blue cheese as I think broccoli and blue cheese go well together. The only thing I will do differently next time is not to use caraway seed as the flavour becomes a bit dominant- other than that I love it!

Such a pretty cake! Love the color of the onion against the green broccoli.
Please show me how you fold the silicone baking paper so neatly! I usually just press it up against the sides, but that won't work if I want any seeds to stick to it like you have done 😊

Tobbe - for lining the pan, cut a circle of grease proof paper to fit the bottom that just goes up the edge a small bit. Then cut a wide strip an fold to line the edges with a “collar”. This works for me.