This Broccoli & Cheddar Loaf is a great breakfast, lunch, side dish, or snack. It mixes up in 5 minutes and has only 5 ingredients plus salt. It is nut free, grain free, gluten free, and a THM S. It also reheats well on busy mornings.
When I saw Emma's recipe going around a keto facebook group for this recipe I knew I had to try it. And once I tried it I knew I wanted to share it with my readers! It is so easy and so good. My favorite part is that you don't have to cook the broccoli first. As long as you use small pieces they cook in the loaf while it bakes.
This is great for breakfast, lunch, as a snack or a side dish. It reheats well. I even fried a few pieces in bacon fat for breakfast a few days after baking it. They were delish! My husband and most of the kids liked this too. It will definitely become a staple in our home. I want to try swapping out the broccoli for other veggies or meats. Bacon crumbles would be awesome in this.
Broccoli & Cheddar Loaf - Low Carb, Grain Free, THM S
5 eggs, beaten
1 cup shredded cheddar cheese
3/4 cup fresh raw broccoli florets, chopped
3 1/2 tbsp coconut flour
2 tsp baking powder
1 tsp salt
Mix all the ingredients in a medium bowl. Pour into the loaf pan.
Bake for 35 minutes or until puffed and golden. Slice and serve.
To Reheat - Microwave or heat in a greased frying pan.
Yields 10 slices
5 minPrep Time
30 minCook Time
35 minTotal Time
- 5 eggs, beaten
- 1 cup shredded cheddar cheese
- 3/4 cup fresh raw broccoli florets, chopped
- 3 1/2 tbsp coconut flour
- 2 tsp baking powder
- 1 tsp salt
- Preheat oven to 350. Spray a loaf pan with cooking spray.
- Mix all the ingredients in a medium bowl. Pour into the loaf pan.
- Bake for 30-35 minutes or until puffed and golden. Slice and serve.
- To Reheat: Microwave or heat in a greased frying pan.
Nutrition facts are for 1/5 of the recipe. Approximately 2 slices.