Keto Low-Carb Broccoli Cake with Herbs
A savory vegetable-based cake combining tender broccoli, prosciutto, and fresh herbs bound with eggs and almond flour for a keto-friendly, protein-rich main or side dish. The addition of turmeric and Parmesan creates earthy, umami depth, while sesame seeds add textural contrast. Serve warm or at room temperature for casual weeknight dinners, brunch spreads, or meal-prep containers. This version uses both almond and coconut flour for moisture and structure without grains, making it suitable for low-carb and gluten-free diets.
Ingredients
- 1 medium broccoli, chopped roughly
- 1 medium red onion
- 5 tbsp ghee or olive oil
- ½ tsp fresh rosemary, chopped
- 1 ¾ oz prosciutto di Parma
- 8 large eggs
- 1 tbsp fresh tarragon, chopped
- ¾ cup almond flour
- ¼ cup coconut flour
- 1 ½ tsp gluten-free baking powder
- ½ tsp turmeric powder
- 1 ½ cups Parmesan cheese, grated
- 1 tbsp sesame seeds
- 1 tbsp caraway or black sesame or nigella seeds
- 2 tbsp butter or ghee
- salt, to taste
- black pepper, to taste
Instructions
- 1
Preheat oven to 180 C fan-assisted or 200 C conventional.
- 2
Cut broccoli into florets and cook in boiling water until soft but not mushy, breaking gently under spoon pressure.
- 3
Heat ghee or oil in a frying pan.
- 4
Slice four pieces from red onion at 1/¾" thickness. Finely chop remaining onion, rosemary, and prosciutto and add to pan. Saute until softened and fragrant.
- 5
Break eggs into a bowl, beat well, then add tarragon, almond flour, coconut flour, baking powder, turmeric, Parmesan, salt and pepper.
- 6
Stir in cooked onion mixture, then gently fold in broccoli without breaking it excessively.
- 7
Line a 7.75" springform pan with silicone paper. Brush base and sides with melted butter.
- 8
Sprinkle sesame seeds on buttered surface, tilting pan to distribute.
- 9
Transfer batter to pan, smooth top, and press onion slices into surface.
- 10
Bake 45 minutes until browned on top and a skewer inserted comes out clean.
Tips
Don't overcook broccoli; it will soften further in the oven. Test by breaking a floret between spoon and fork for the right texture before adding to batter.
For even browning and easier removal, use a springform pan lined with parchment. Brush all surfaces thoroughly with butter to prevent sticking.
Let the cake cool to room temperature before slicing for cleaner cuts; it sets as eggs and flours firm up.
Good to Know
Refrigerate covered up to 3 days. Freezing not recommended due to egg-based texture changes.
Prepare batter up to 4 hours ahead; store covered in refrigerator. Bake fresh. Do not freeze unbaked batter.
Serve at room temperature as a light main with a green salad, or warm as a brunch centerpiece. Pairs with sour cream or herb-infused aioli.
Common Mistakes
Overcook broccoli to avoid mushy texture in finished cake.
Overmix batter after adding broccoli to avoid breaking florets into small pieces.
Skip butter coating on pan to avoid sticking and uneven seed distribution.
Underbake to avoid dry, rubbery texture from overcooked eggs.
Substitutions
Dairy-Free Swaps
Vegan Options
Nut-Free Alternatives
General Alternatives
FAQ
Can I use frozen broccoli instead of fresh?
Yes. Thaw, squeeze dry, and skip the blanching step. Pat dry to remove excess moisture before adding to batter, as frozen broccoli releases more water than fresh.
What if my cake sinks in the middle or stays wet?
Ensure eggs are fully beaten before mixing to incorporate air. Don't overfill the pan above the rim. Oven temperature must be accurate; use an oven thermometer. Bake an extra 5-10 minutes if a skewer still shows wet batter.
How long can I keep leftovers and can I freeze it?
Store covered in the refrigerator for up to 3 days. Freezing is not recommended as the egg-based crumb becomes rubbery when thawed. Reheat briefly in a 160 C oven if desired.