Middle Eastern · Brunch
Herbed Egg and Walnut Cake (Keto)
Baked individual egg cake made from whisked eggs, ground walnuts, and fresh herbs, finished with a walnut-yogurt topping. Inspired by Persian kuku but rendered dense and low-carb through nut flour instead of bread or potato filler. Served warm with thick yogurt and walnuts for crunch.
$4
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
556Calories
26.1gProtein
46.5gFat
9.2gCarbs
2.5gSugar
2.9gFiber
774mgSodium
632mgChol
9.8gSat Fat
520mgPotassium
155mgCalcium
3.7mgIron
1.6mcgVitamin B12
13mgVitamin C
gluten-free
low-carb
keto
Instructions
1
Prep
Preheat oven to 375°F (190°C). Lightly oil a 5-6 inch ovenproof skillet. Whisk eggs until frothy.
2
Build
Chop walnuts and parsley. Chop dill. Slice scallion and mince garlic. Fold all into eggs with turmeric, salt, and pepper.
3
Bake
Pour 2 tbsp olive oil into skillet, add egg mixture, and bake at 375°F for 16–18 minutes until center is just set.
4
Plate
Rest 5 minutes, slide onto plate, top with yogurt, drizzle with 1 tsp olive oil, and scatter walnuts over.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs (220g)
- 2 oz56g walnuts
- 1/2 cup20g fresh parsley
- 4 tbsp4 tbsp fresh dill
- 22 scallion
- 22 small clove garlic
- 4 tbsp60ml olive oil
- 1/2 tsp1/2 tsp turmeric
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 4 tbsp60g plain whole-milk yogurt
- 2 tsp10ml olive oil, for topping
- 2 tsp2 tsp walnuts, for topping
