Chronic Illness  
 April 18, 2016

Leek Gruyere Savory Cake



  • 2 large leeks, washed and sliced into 1in rounds
  • 4 eggs
  • 1 tsp dijon mustard
  • 100g gruy√®re, grated
  • 50g parmesan, grated
  • 120g low carb almond flour, sifted
  • 1tsp baking powder, sifted
  • 1 generous pinch paprika
  • 1 tbsp picked thyme leaves
  • Salt and pepper, to taste


  1. Heat the oven to 350 degrees. Line a 9 in spring form cake tin with grease proof paper.
  2. Boil the leek rounds in plenty of water until just tender, about 3-5 minutes. Drain and leave to cool slightly.
  3. Whisk the eggs in a bowl and add the mustard and cheeses. Add the flour, baking powder, paprika, thyme, salt and pepper and mix well.
  4. Add most of the cooked leeks to the cake mix and pour into the lined tin. Place the remaining leek rounds decoratively on top.
  5. Bake the cake for 30 minutes until golden brown. It is done when a skewer inserted into the center of the cake comes out clean.

*This recipe was taken from The Guardian, but modified to be low-carb.