Description
A delicious twist on a classic cake, this Keto and gluten-free broccoli cake is packed with flavor and nutrition.
Ingredients
Scale
- 2 cups fresh broccoli florets, chopped
- 1 cup shredded sharp cheddar cheese
- 1 cup almond flour
- 4 large eggs
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon baking powder
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, combine the chopped broccoli, shredded cheddar cheese, almond flour, garlic powder, onion powder, salt, black pepper, baking powder, and red pepper flakes if using.
- In another bowl, whisk together the eggs and softened cream cheese until smooth.
- Pour the egg mixture into the bowl with the dry ingredients and stir until well combined. Add the olive oil and mix until everything is evenly incorporated.
- Transfer the batter to the prepared cake pan and spread it out evenly.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For added flavor, mix in cooked bacon bits or diced ham before baking.
- Experiment with different cheeses, such as mozzarella or feta, for a unique twist on the flavor profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 400mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 150mg