Low Carb Savory Vegetable Loaf
Satisfy your cravings with this hearty and flavorful Low Carb Savory Vegetable Loaf, a perfect combination of nutritious ingredients and irresistible taste. Packed with vibrant vegetables like broccoli, red bell pepper, carrot, and baby spinach, this dish is enhanced by the earthy flavors of garlic, onion, and dried oregano, creating a beautifully balanced meal. Almond flour, coconut flour, and chia seeds make this loaf delightfully low-carb while adding texture and structure. Topped with the nutty richness of grated Parmesan cheese and sunflower seeds, this recipe is ideal for meal prep, offering a savory slice that's perfect for lunch, dinner, or a quick snack. With just 20 minutes of prep time and baked to golden perfection, this gluten-free, keto-friendly vegetable loaf is ready to impress. Serve it warm or at room temperature—either way, it’s sure to be a wholesome crowd-pleaser.
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Recipe Information
Ingredients
- 200 grams Broccoli florets
- 1 large Red bell pepper
- 1 medium Carrot
- 1 small Onion
- 2 pieces Garlic cloves
- 100 grams Baby spinach
- 50 grams Sunflower seeds
- 100 grams Almond flour
- 3 large Eggs
- 2 tablespoons Coconut flour
- 2 tablespoons Chia seeds
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Dried oregano
- 50 grams Parmesan cheese, grated
Instructions
Preheat the oven to 180°C (350°F) and line a loaf pan with parchment paper.
Chop the broccoli florets into small pieces, dice the red bell pepper, grate the carrot, and finely chop the onion and garlic.
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sauté until slightly golden.
Add the broccoli, red bell pepper, and carrot to the skillet. Cook for about 5-7 minutes until the vegetables are tender.
Stir in the baby spinach and cook for another 2 minutes until just wilted. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the eggs, almond flour, coconut flour, salt, pepper, and dried oregano until well combined.
Add the cooked vegetables, sunflower seeds, chia seeds, and grated Parmesan cheese into the egg mixture. Stir until fully incorporated.
Pour the vegetable mixture into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 45 minutes or until the loaf is firm and golden on top.
Let the loaf cool in the pan for 10 minutes before using the parchment paper to lift it out onto a wire rack.
Allow to cool for another 10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
1896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.6 g | 182% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 23.9 g | ||
| Cholesterol | 608 mg | 203% | |
| Sodium | 3624 mg | 158% | |
| Total Carbohydrate | 93.9 g | 34% | |
| Dietary Fiber | 43.9 g | 157% | |
| Total Sugars | 22.0 g | ||
| Protein | 89.6 g | 179% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1281 mg | 99% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1501 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
