Preparation time: 10 minutes

Cooking time: 45 minutes

Total time: 55 minutes

Servings: 6

Nutritional Info (Per Serving):

72 Cal | 4 g Fat | 2.5 g Protein | 5 g Carb | 2.6 g Fiber | 2.4 g Net Carb

Ingredients:

½ of a large cauliflower

4 tablespoons almond flour

½ teaspoon salt

½ teaspoon baking soda

¼ teaspoon dried oregano

¼ teaspoon paprika

¼ teaspoon cayenne pepper

1 tablespoon cream cheese, softened

½ teaspoon apple cider vinegar

½ tablespoon pumpkin seeds

1 pasteurized egg white, at room temperature 1 of pasteurized egg, at room temperature

Directions:

1. Switch on the oven, then set it to 350°F / 175°C and let it preheat.
2. Meanwhile, cut cauliflower into florets, add them into a food processor and then pulse for 1 to 2 minutes until grated.
3. Meanwhile, take a medium mixing bowl, place egg white in it, and then whisk by using an immersion blender until stiff peaks form, set aside until required.
4. Take a large mixing bowl, crack the egg in it, add flour, baking soda, all the spices, vinegar, and cream cheese and whisk by using an immersion blender until incorporated.
5. Add grated cauliflower, stir until mixed, and then fold in egg white until combined.
6. T� caake a 6-by-2 inch / 15-by-5 cm nonstick baking pan, grease it with avocado oil, spoon in prepared batter, smooth the top by using a spatula and then sprinkle salt and pumpkin seeds on top.
7. Place the baking pan into the oven, bake it for 5 – 8 minutes, then switch temperature to 300°F / 150°C and continue cooking for 45 minutes until the top has turned golden brown and bread passes the toothpick test; toothpick will come out clean from the bread when cooked.
8. When done, remove the pan from the oven, let the bread cool in the pan for 10 minutes, then lift it out and cool the bread completely on a wire rack for 30 minutes or until ready to serve.
9. When ready to eat, cut bread into six slices and then serve.