Create a flavorful Keto Cauliflower Bread that will wow your taste buds while keeping your diet on track.
Today, I’m stoked to share this awesome recipe for what has become my go-to snack: the Keto Cauliflower Bread. Yeah, I know, it sounds a bit out there, but sit tight, this recipe is out to prove that the unexpected can be totally delicious.
Like a ton of us trying to juggle yummy food with healthy living, I’m always on the lookout for dishes that satisfy my craving without messing up my diet sheet. Bread, being the ultimate comfort food, was hard to give up, but it’s usually a big ‘no-no’ in a low-carb or ketogenic diet. Well, that’s where I found the recipe for Keto Cauliflower Bread.
Similar to the Cauliflower Mash and Zucchini Noodles (both of which I totally swear by), this cauliflower bread swap is your secret weapon for introducing low-carb fabulousness into your diet. Swapping out white flour for a mix of almond flour and cauliflower rice, this recipe is not just healthy, it’s mouth-wateringly unforgettable.
Is Cauliflower Bread Keto?
Yes, this cauliflower bread is indeed keto. It is loaded with cauliflower (obviously) and almond flour—both of which are full of vitamins, minerals, and fiber. The important thing is that they’re low on carbs, too. Combine those with the heart-healthy fats in olive oil and top-notch protein from eggs and you’ve got a bread that is ideal for a low-carb or keto diet.
Ingredients
Thanks to this recipe, bread will be a part of your diet once more. Here’s what you’ll need…
- 3 cups cauliflower rice
- 2 tbsp olive oil
- 6 eggs
- 1 tsp fresh thyme leaves
- 2 cups almond flour
- 1 tbsp baking powder
- 1 tsp salt
Instructions
- Heat the oven to 375ºF. Line a 9″ x 5″ bread pan with parchment paper.
- Break the eggs into a large bowl. Add the olive oil and the thyme leaves. Whisk it all together until the eggs are fluffy.
- In another bowl, mix the almond flour, cauliflower rice, baking powder, and salt. Pour in the egg mix and thoroughly combine.
- Pour the batter into the lined bread tin. Bake for 45–50 minutes or until a stick comes out clean from poking it into the center.
Tips & Tricks to Making a Perfect Keto Cauliflower Bread
- Always line your bread pan with parchment paper for easy removal.
- Aim for a medium texture, which mimics the texture of traditional bread.
- Ensure the eggs are fluffy before mixing with other ingredients.
- Check your bread often during the latter stages of baking to ensure it doesn’t burn or dry out.
- Let the bread cool for 10–15 minutes before de-panning and slicing.
FAQ & Substitutions
Store-bought is great for saving time and effort. I like to make sure it’s fresh and free of any added preservatives.
Of course, though coconut flour soaks up a ton more moisture, so you may need to rethink the amount of eggs you use. And yes, it will definitely affect the taste.
You can whip up some flaxseed eggs (mix 1 tbsp of flaxseed meal with 3 tbsp of water), or use chia seeds. You can even use unsweetened applesauce to replace eggs. Keep in mind that it will definitely affect the taste (especially that last suggestion).
This recipe is very open-minded, so feel free to sprinkle in things like garlic powder, onion powder, or cheese for some extra flavor.
Serving Suggestions
I love to slice and toast this Keto Cauliflower Bread then top it with avocado, a fried egg, or a generous smear of peanut butter. Or you can use it as you would sliced bread and make a sandwich with it. Fill it with lean proteins and fresh veggies, or simply enjoy a slice on its own for a quick, nutritious snack.
How to Prep and Store This Keto Cauliflower Bread
You can make this bread ahead of time before sticking it in the fridge. Just wrap up the cooled bread in some cling wrap and it will keep in the fridge for up to a week. Craving a piece? Just pop a slice in the toaster or the oven and heat at 350ºF for around 5-10 minutes. But if you’re like me, you’ll forgo the toaster and enjoy it with that slight chill. Refreshing!
Keto Cauliflower Bread
Ingredients
- 3 cups cauliflower rice
- 2 tbsp olive oil
- 6 eggs
- 1 tsp fresh thyme leaves
- 2 cups almond flour
- 1 tbsp baking powder
- 1 tsp salt
Instructions
- Heat the oven to 375ºF. Line a 9" x 5" bread pan with parchment paper.
- Break the eggs into a large bowl. Add the olive oil and the thyme leaves. Whisk it all together until the eggs are nice and fluffy.
- In another bowl, mix the almond flour, cauliflower rice, baking powder, and salt. Pour in the egg mix and thoroughly combine.
- Pour the batter into the lined bread tin. Bake for 45–50 minutes or until a stick comes out clean from poking it into the center.
Notes
- Always line your bread pan with parchment paper for easy removal.
- Aim for a medium texture, which mimics the texture of traditional bread.
- Ensure the eggs are fluffy before mixing with other ingredients.
Nutrition
