Low-Carb Broccoli Cake

4.6 stars, average of 32 ratings

Low-Carb Broccoli CakePin recipeFollow us 63.9k

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-onOverall

Nutritional values (per serving)

5.2 grams 3.4 grams 18.4 grams 28.5 grams 13 grams 361 calories
Total Carbs8.6grams
Fiber3.4grams
Net Carbs5.2grams
Protein18.4grams
Fat28.5grams
of which Saturated13grams
Calories361kcal
Magnesium58mg (14% RDA)
Potassium344mg (17% EMR)

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

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)

Instructions

  1. Preheat oven to 200 °C/ 390 °F. 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 45 minutes or until browned on top and a skewer comes out clean.
    Low-Carb Broccoli Cake
    Serve at room temperature.
    Low-Carb Broccoli Cake Store in the refrigerator, covered, for up to 3 days. Low-Carb Broccoli Cake
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By 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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Comments (4)

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.

Reply

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

Reply

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!

Reply

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 😊

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