Low-Carb Broccoli Cake

Low-Carb Broccoli Cake

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!

Preparation time

Hands-on:    30 minutes
Overall:     1 hour 15 minutes

Nutritional values (per serving)

Total Carbs	8.6	grams
Fiber	3.4	grams
Net Carbs	5.2	grams
Protein	18.4	grams
Fat	28.5	grams
of which Saturated	13	grams
Energy	361	kcal
Magnesium	58	mg (14% RDA)
Potassium	344	mg (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 (g/ 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.
   
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.
   
3. Meanwhile, add the ghee or olive oil to a frying pan and heat.
4. Cut four slices from the onion, approx. 5 mm/ 0.2" thick. Chop the remaining red onion, rosemary and prosciutto finely and add to pan. Sautee until softened and fragrant.
   
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.
   
6. Mix together until well combined and then add broccoli and combine, careful not to break it up too much.
   
   
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.
   
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.
    
    Serve at room temperature.
    Store in the refrigerator, covered, for up to 3 days.

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