Low-Carb Broccoli Cake
Naomi Sherman- Ready in 1h 15m
- 5.2 g net carbs
- 361 kcal
- Serves 8
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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!
Step-by-step
Preheat oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Cut the broccoli into florets.
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.
Meanwhile, add the ghee or olive oil to a frying pan and heat.
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.
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.
Mix together until well combined and then add broccoli and combine, careful not to break it up too much.
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.
While still wet, sprinkle the sesame seeds around the base and side, tilting and turning the pan to help spread the seeds.
Spoon the cake mixture into the tin, smooth the top and press the onion rings into the batter.
Cook for about 45 minutes or until browned on top and a skewer comes out clean.
Serve at room temperature.
Store in the refrigerator, covered, for up to 3 days.
Recipe
Low-Carb Broccoli Cake
★★★★★4.8This broccoli cheese cake is easy to make and packed full of flavor from cheese, fragrant spices, sesame seeds ...
- Hands on
- 30m
- Overall
- 1h 15m
- Servings
- 8
- 5.2 g
- Net carbs
- 18.4 g
- Protein
- 28.5 g
- Fat
- 361
- kcal
Ingredients makes 8 servings
Instructions
Preheat oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Cut the broccoli into florets.
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.
Meanwhile, add the ghee or olive oil to a frying pan and heat.
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.
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.
Mix together until well combined and then add broccoli and combine, careful not to break it up too much.
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.
While still wet, sprinkle the sesame seeds around the base and side, tilting and turning the pan to help spread the seeds.
Spoon the cake mixture into the tin, smooth the top and press the onion rings into the batter.
Cook for about 45 minutes or until browned on top and a skewer comes out clean.
Serve at room temperature.
Store in the refrigerator, covered, for up to 3 days.
Nutrition per serving
Carbs 6%Protein 21%Fat 73% of calories
- Net carbs
- 5.2 g
- Total carbs
- 8.6 g
- Fiber
- 3.4 g
- Sugars
- 2.4 g
- Protein
- 18.4 g
- Fat
- 28.5 g
- Saturated fat
- 13 g
- Calories
- 361 kcal
- Sodium
- 506 mg · 22% RDA
- Magnesium
- 58 mg · 14.4% RDA
- Potassium
- 344 mg · 17.2% EMR
Nutrition by ingredient
| Per serving | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Broccoli, broccolini, fresh | 1.8 g | 1.2 g | 0.2 g | 15 |
| Onion, red, fresh | 0.8 g | 0.2 g | 0 g | 5 |
| Ghee | 0 g | 0 g | 9.4 g | 85 |
| Rosemary, fresh | 0 g | 0 g | 0 g | 0 |
| Prosciutto di Parma (Parma ham) | 0 g | 1.6 g | 0.7 g | 13 |
| Egg, whole, fresh, raw (free-range or organic eggs) | 0.4 g | 6.3 g | 4.8 g | 72 |
| Tarragon, fresh | 0 g | 0 g | 0 g | 0 |
| Almond flour (blanched ground almonds, almond meal) | 0.8 g | 2 g | 4.9 g | 55 |
| Coconut flour, organic | 0.4 g | 0.7 g | 0.6 g | 14 |
| Baking powder, gluten-free | 0.2 g | 0 g | 0 g | 1 |
| Turmeric, spices (dried, ground) | 0.1 g | 0 g | 0 g | 1 |
| Parmesan cheese | 0.5 g | 6 g | 4.4 g | 66 |
| Sesame seeds | 0.1 g | 0.2 g | 0.6 g | 6 |
| Caraway seeds, spices | 0.1 g | 0.2 g | 0.1 g | 3 |
| Butter, unsalted, grass-fed | 0 g | 0 g | 2.9 g | 25 |
| Total | 5.2 g | 18.4 g | 28.5 g | 361 |
- Gluten free
- Nightshade free
- Avocado free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
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Comments & ratings (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 texture...it 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.