Introduction

Discover the perfect blend of savory and nutritious with our Keto Veggie Cake. Ideal for those adhering to a ketogenic lifestyle, this recipe offers a delectable way to incorporate more vegetables into your diet while keeping carbohydrate intake low. Packed with fiber, vitamins, and healthy fats, this veggie cake is not only a culinary delight but also a smart choice for maintaining your dietary goals. Whether you’re preparing a meal for a special occasion or simply looking for a healthy snack, this Keto Veggie Cake is versatile, delicious, and easy to prepare.

Ingredients

  • 1 ½ cups Almond Flour: Provides a low-carb, high-fat base perfect for keto diets.
  • 1 cup Shredded Zucchini: Adds moisture and essential vitamins. Make sure to squeeze out excess water.
  • ½ cup Shredded Carrots: Adds a hint of natural sweetness and essential beta-carotene.
  • ¼ cup Finely Chopped Bell Peppers: Choose any color you prefer for added flavor and nutrients.
  • ¼ cup Grated Parmesan Cheese: For added richness and a low-carb cheesy flavor.
  • 2 Large Eggs: Acts as a binding agent and adds protein.
  • ½ cup Chopped Fresh Spinach: Provides iron and other essential vitamins.
  • 2 tablespoons Olive Oil: Adds healthy fats and enhances the flavor.
  • 1 teaspoon Baking Powder: Helps the cake rise and gives it a light texture.
  • 1 teaspoon Dried Oregano: Enhances flavor with a hint of Mediterranean herbs.
  • 1 teaspoon Dried Basil: Adds a subtle herbal note to the cake.
  • ½ teaspoon Garlic Powder: Infuses a savory depth.
  • ½ teaspoon Onion Powder: Complements the garlic powder and enhances flavor.
  • Salt and Pepper: To taste.
  • Optional Garnish: Fresh Herbs: Such as parsley or basil, for added freshness and visual appeal.

Instructions

  1. Preheat Oven: Begin by preheating your oven to 350°F (175°C). This ensures that your cake bakes evenly and achieves the perfect texture.
  2. Prepare Baking Pan: Line a 9-inch round cake pan with parchment paper or lightly grease it with a non-stick spray. This step helps in easy removal of the cake after baking.
  3. Prepare Vegetables: Grate the zucchini and carrots, then place them in a clean kitchen towel or cheesecloth. Squeeze out excess moisture to prevent the cake from becoming soggy. Finely chop the bell peppers and spinach.
  4. Mix Dry Ingredients: In a large mixing bowl, combine the almond flour, baking powder, oregano, basil, garlic powder, onion powder, salt, and pepper. Whisk together to ensure an even distribution of the leavening agent and seasonings.
  5. Combine Wet Ingredients: In a separate bowl, beat the eggs until well combined. Add the olive oil and mix thoroughly.
  6. Incorporate Vegetables: Add the shredded zucchini, carrots, chopped bell peppers, and spinach to the wet ingredients. Stir to combine.
  7. Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to ensure a tender cake.
  8. Add Cheese: Fold in the grated Parmesan cheese, which will melt and provide a delightful cheesy flavor to the cake.
  9. Transfer to Pan: Pour the batter into the prepared cake pan and spread it out evenly with a spatula.
  10. Bake the Cake: Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  11. Cool the Cake: Allow the cake to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This step prevents the cake from becoming soggy and helps it set properly.
  12. Garnish: Once cooled, you can garnish the cake with fresh herbs if desired. This adds a touch of freshness and a vibrant appearance.
  13. Serve and Enjoy: Slice the cake into wedges and serve. It can be enjoyed warm or at room temperature.
  14. Storage: Store any leftovers in an airtight container in the refrigerator for up to a week. This cake can also be frozen for up to 3 months.

Nutritional Information

  • Serving Size: 1 slice (based on 8 slices per cake)
  • Calories: 160
  • Total Fat: 12g
    • Saturated Fat: 2g
  • Total Carbohydrates: 7g
    • Dietary Fiber: 2g
    • Net Carbs: 5g
  • Protein: 7g

SmartPoints® Value

  • Weight Watchers SmartPoints®: 4 SmartPoints® per serving

Additional Tips

  1. Vegetable Variations: Feel free to experiment with other low-carb vegetables like mushrooms or broccoli. Just ensure they are finely chopped or shredded to blend well into the batter.
  2. Cheese Options: If Parmesan isn’t your favorite, try other keto-friendly cheeses like cheddar or mozzarella.
  3. Spice It Up: Customize the flavor by adding a pinch of red pepper flakes or a dash of paprika for extra zing.
  4. Serving Suggestions: This veggie cake pairs well with a side salad or can be used as a filling for a keto-friendly wrap.

Conclusion

Our Keto Veggie Cake is a versatile, low-carb recipe that makes healthy eating enjoyable and satisfying. With its rich flavors and nutritious ingredients, it’s perfect for anyone looking to enhance their keto lifestyle with delicious and wholesome meals. Whether you’re serving it as a main dish or a snack, this cake is sure to become a favorite in your keto repertoire. Enjoy every bite knowing you’re making a smart choice for your health and wellness.

Feel free to share this recipe on your website, and don’t hesitate to leave comments or variations based on your preferences. Happy baking!