Choclate Cake With Green Tea Cream
GPT Score
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Ingredients (1 Serving)
- 2 spears Asparagus
- 3 florets Broccoli
- 1 Garlic clove chopped
- 1 medium Zucchini chopped
- 1 handful Spinach (\~15g)
- 1 handful Kale (\~15g)
- 1 tsp Chia seeds
- 1 heaped tsp Flaxseeds
- 2 tsp Peanut Butter (\~10g)
- 1 tbsp Grated Mozzarella (\~7g)
- 1 tsp Avocado Oil (for frying)
- Salt & Pepperto taste
Nutrition Tracker (Per Serving – No Avocado, No Extra Nuts)
- Calories 210 kcal
- Protein 7 g
- Net Carbs 7–8 g
- Total Carbs 11 g
- Fiber 4 g
- Fat 17-18 g
- Saturated Fat 2.5 g
- Omega-3s 2.5–3 g
- Calcium 120 mg
- Magnesium 60–80 mg
Instructions
- *Steam or boil* asparagus and broccoli for \~5 minutes until slightly tender.
- *Heat* avocado oil in a non-stick pan (e.g. Green Pan).
- *Sauté* garlic for 30 seconds until fragrant.
- *Add zucchini*, cook \~3 mins.
- *Add spinach and kale*, cover for \~3 mins to wilt.
- *Uncover* and stir in steamed asparagus and broccoli.
- *Add chia, flax, peanut butter, salt, and pepper.*
- *Mix well*, sprinkle mozzarella on top and melt slightly.
- Serve immediately. Enjoy!
Our Comments
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Texture & Cooking Technique
“Great texture on these! If you prefer a crisper finish, spread the veggies out in a single layer and roast at 425 °F for about 20–25 minutes, flipping halfway. This helps them get brown and delicious without drying out.”
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Keto Nutrition Highlight
“Such a clean, nutrient-rich dish! As a high-fiber, low-carb option, this keto veggie mix is great for gut health and satiety. Pairing it with a side of avocado or a dollop of full-fat Greek yogurt makes it even more satisfying—and keeps you in ketosis.”
Flavor Boost Tip
“Absolutely love the spice blend you used—cumin and smoked paprika are keto favorites! For an extra punch, try tossing the veggies in a little garlic-infused olive oil before roasting to enhance flavor without adding carbs.”