🥦 Low Carb Cauliflower Bread
Keto-Friendly | Gluten-Free | Paleo Option
Light, fluffy, and satisfying—this cauliflower bread is a delicious and low-carb alternative to traditional bread. Whether you’re following a keto diet, looking for a paleo-friendly bake, or just cutting carbs, this bread brings you all the comfort of baked goods without the guilt!
🍽️ Servings: 10 slices
⏱️ Prep Time: 15 minutes
🔥 Cook Time: 40 minutes
⭐ Total Time: 55 minutes
📝 Ingredients
- 3 cups finely riced cauliflower (fresh or frozen, moisture removed)
- 6 large eggs, separated
- 6 tbsp canola oil (or olive oil for keto/paleo)
- 1¼ cup superfine almond flour
- 1 tbsp baking powder
- 1 tsp salt
👩🍳 Instructions
- Preheat the Oven
Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or grease well. - Prep the Cauliflower
If using fresh cauliflower, pulse florets in a food processor until it resembles rice. Steam or microwave until soft, then squeeze out all excess moisture using a cheesecloth or kitchen towel. - Separate the Eggs
Place yolks in one bowl and whites in another. Whisk egg whites until stiff peaks form (a hand mixer helps here!). - Mix the Batter
In the yolk bowl, combine riced cauliflower, oil, almond flour, baking powder, and salt. Mix until well combined. - Fold in Egg Whites
Gently fold the stiff egg whites into the cauliflower mixture in batches. This keeps the batter airy and helps the bread rise. - Bake
Pour the batter into your loaf pan. Smooth the top. Bake for 35–40 minutes, or until golden brown and a toothpick comes out clean. - Cool & Slice
Let it cool completely before slicing—it firms up as it cools. Store in the fridge for up to 5 days or freeze for longer storage.
💡 Tips & Notes
- Get that moisture out! Removing water from cauliflower is crucial—too much moisture = soggy bread.
- Use superfine almond flour, not almond meal, for the best texture.
- Add herbs or cheese for flavor variety—garlic powder, rosemary, or shredded cheese are great mix-ins.
- Let it cool before slicing or it may crumble.
- Can be used for sandwiches, toast, or as a side with soups.
🍽️ Nutritional Info (Per Slice – Approximate)
- Calories: 160 kcal
- Fat: 13g
- Protein: 6g
- Net Carbs: 2g
- Fiber: 2g
- Total Carbs: 4g
🌿 Health Benefits
- Low in Carbs: Perfect for ketogenic and diabetic-friendly diets.
- High in Fiber: Keeps you full and supports digestion.
- Rich in Healthy Fats: From almond flour and oil, helps with brain and heart health.
- Gluten-Free: Great for gluten sensitivity or celiac-friendly baking.
- Cauliflower Power: Packed with antioxidants, vitamin C, and detox-supporting compounds.
❓ Q&A
Q: Can I use frozen cauliflower rice?
A: Yes! Just make sure to cook and fully squeeze out all the moisture.
Q: Can I substitute almond flour?
A: For keto, almond flour works best. You could try coconut flour, but it absorbs more liquid—use only ⅓ as much and adjust eggs.
Q: How should I store it?
A: Keep in an airtight container in the fridge for 5 days. For longer storage, slice and freeze.
Q: Can I toast it?
A: Absolutely! Toast it in a pan or toaster oven for a crispy edge—delicious with butter or avocado.
Q: Is it eggy?
A: Not at all! Beating the whites into peaks gives it structure, not egginess.
Let me know if you want a printable version, a paleo-only variation, or even a graphic card for social media!