Healthy Broccoli Loaf (Low Carb + Gluten Free)
A delicious and simple to make broccoli dish that’s also low carb and high protein!
This is one of my favorite recipes because it’s got the fiber from the broccoli, its low carb, easy to throw together and it tastes amazing! You can enjoy this for breakfast with your tea or coffee or as a light snack. Lunch works too with my Lazy Tzatziki Dip – the perfect combination.
If you don’t have potato starch, you can use corn starch. Any neutral oil works here like avocado oil or even melted butter. Also you can use any shredded cheese in this recipe.
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Healthy Broccoli Loaf
Equipment
Ingredients
- 10 oz broccoli florets, rinsed and dried
- 2 egss
- 3/4 cup Greek yogurt
- 1/4 cup olive oil
- 5 tbs potato starch or corn starch
- 2 tsp baking powder
- salt and pepper to taste
- 1 large clove garlic, minced
- 2 tbs fresh chopped dill
- 1/2 heaping cup shredded cheddar
- 1 tsp black sesame seeds (optional topping)
Optional Dip:
Instructions
- Preheat oven to 350℉. Line a 8×4 inch loaf pan with parchment paper.
- Pulse your broccoli florets for a few seconds in a mini food processor until finely chopped. Transfer them to a large bowl. Add in the eggs, yogurt and oil an stir to combine. Next add in the starch, baking powder, salt and pepper to taste, garlic, dill and cheese and mix to combine. Transfer the batter to your pan and spread out evenly. Tap the pan on your counter 5 times to remove any bubbles. Top with sesame seeds and bake for 45-50 minutes or until toothpick comes out clean and edges are turning golden brown. Allow to set in the pan for 10 minutes then transfer to a wire rack to cool completely prior to slicing.
Notes
Store leftovers in the fridge in an airtight container. Eat cold or reheat in an mini toaster oven or in a pan.
Nutrition
Calories: 120kcal | Carbohydrates: 8g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 42mg | Sodium: 144mg | Potassium: 207mg | Fiber: 1g | Sugar: 1g | Vitamin A: 289IU | Vitamin C: 32mg | Calcium: 109mg | Iron: 1mg
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we Looove this!!, the best part is that we’ve learnt to do variations and with that I set a “no-bread week” for myself and only baked my breads, let me tell you… have not missed traditional floury bread at all!, feels light in the tummy, great for veggies compsumption, and dropped off a few cms from the waist! 🙂
Hi Viv, I’m so glad you tried the dish and enjoyed! It’s one of my favorite too. Also, thank you for coming back to share your feedback with us! Cheers!
I loved this! Easy to make & so flavorful. I will be making this all the time.
Hi Keri, Thank you so much for trying the recipe! I’m so glad you liked the dish!
Would feta cheese work instead of the cheddar?
hi! do you think it could work with oak flour? thanks!
Hi Mer, i think oat flour would work!
Hi there! For someone who tracks her macros, could you also offer recipes with metric measurements? Love all the recipes I’ve tried so far!
Hi Gisselle, all recipes have a toggle tab in the recipe box that offer Metric measurements. This one did not have it so I thank you for bringing it to my attention. I will update the recipe right now with the measurements.
My
Oh my! Baked this aftenoon for my dinner!!! I can’t believe how delicious it turned out!! Followed the recipe completely!!! I can’t believe I ate half the loaf! Super healthy so filing and so easy to
Make! This is going to be one of my favourites 🤩 thank you!! Xx Ps: wish I could
Post a photo of how mine came out. A little nice and brown at the top. ! Love from London x x
Hello in London and I’m so happy the recipe worked out for you! I hopefully will be able to have photo posts one day on my site!
Made this exactly to what recipe given. Recipe states to bake at 350 for up to 50 min until golden brown on the edges and knife comes out clean.
I baked this for 1 hr and 25 min and still not completely done! Frustrating. I was hungry.
Tried it with and without the dipping sauce. Didn’t like it plain, better with sauce. For me was a waste of ingredients and my time.
Hi Lilly, I’m so sorry the recipe didnt work out for you!
This looks delicious 😋 can it be frozen?
Hi Jacqui, yes it can!
Thank you so much Stella! From one Greek woman to another I absolutely love your recipes and so does my entire family . Just made your brocoli loaf and can’t wait to try it this morning 😊
Hi Georgia! I hope you liked the loaf! And I appreciate the sweet message Ellinida mou!!
Just made this and it came out great, I love it. Thanks for this yummy recipe. I have one question, would you happen to know how long it keeps for or if it should be kept in the fridge?
Hi Amber, yes! So glad you like the recipe!
Store this in the fridge in an air tight container. Mine lasted 4 days – because i ate the whole thing by then! lol
what is the serving size, one slice or the entire loaf? can’t seem to find that answer;(
Hi Susie, the serving size is in the recipe box at the very top of the box, next to cook time, prep time…
Hope this helps!
yes it did, thanks. I will add onions and mushrooms to mine next time. Thanks for sharing your recipes♥
looks delicious and filling and nutritious
Hope you try it Martie!
Could I replace the potato/corn with almond or coconut flour?
Hi Tracy, I haven’t tried it but it should work. I would do 5 tbs almond flour and 1 tbs coconut flour mix
how much total carbs would you say that would be for a single serving slice..or the whole loaf; using almond and coconut also minus the yogurt please and thanks so much!
Hi Trisha, i cannot say since i havent tried it myslef.
I made it with almond and coconut flour per the above (5 and 1 tbs). It tastes amazing, but probably a bit more crumbly and loose than if I made it with the potato or corn starch. I don’t think baking it longer would have helped, but maybe I’ll do that next time to dry it out a bit more. Overall very tasty and will make it again!
Hi Sarah, I’m so glad it worked out for you and yes, I encourage tinkering with the recipe since all brands and flours are different. Maybe try adding a few more tablespoons almond flour and coconut flour.
I’m excited to try this being that I’m switching my diet to “eating for my blood type”. Thanks so much for sharing this healthier option! 😊
HI Nicole! I’m glad you found the recipe – and youre going to love it!
Where does one buy “egss”?
at the egss store
Eggxactly!
Looks good!
thanks Karen! Hope you try it!
Can I use an egg substitute? If so, what do you recommend?
Hi Randi, i have not tried it with the egg substitutes but you can try flax eggs
Could you please give an idea of some other serving suggestions e.g. what would you serve/spread it with aside from tzatziki (specifics like tzatziki or general types of food or cuisine)? To be honest, one suggestion isn’t very helpful for deciding if it’s worth making.
This is a vegetable loaf. You can enjoy it as a breakfast, side dish or snack!
Can you use cream cheese with dry type instead of cheddar?
Can you replace yogurt with cottage cheese?
Hi Lori, thats a great idea here! I would puree it though first. Although I’m fairly sure you can leave it as is.