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Savory Keto Cauliflower Bread – vegetarian recipe
Stav Kogan

Savory Keto Cauliflower Bread

Craving bread on a low-carb or keto diet? This savory Keto Cauliflower Bread is a game-changer. It's fluffy, flavorful, and incredibly easy to make, using simple ingredients like almond flour and fresh cauliflower. Perfect for sandwiches, toast, or as a side to your favorite soup
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Prep Time 15 minutes
Cook Time 53 minutes
Total Time 1 hour 8 minutes
Servings: 6 slice
Calories: 72
Ingredients Method Nutrition

Ingredients
  

  • ½ large cauliflower, cut into florets (about 4 cups / 960 ml)
  • 4 tablespoons (30 g / 1.06 oz) almond flour
  • ½ teaspoon salt, plus more for sprinkling
  • ½ teaspoon baking soda
  • ¼ teaspoon dried oregano
  • ¼ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon (15 g / 0.53 oz) cream cheese, softened
  • ½ teaspoon apple cider vinegar
  • 1 large egg, at room temperature
  • 1 large egg white, at room temperature
  • ½ tablespoon (7 g / 0.25 oz) pumpkin seeds
  • Avocado oil, for greasing the pan
  • for Perfect Cauliflower Bread
  • For a sturdier, less crumbly bread, squeeze as much moisture as possible from the grated cauliflower using a cheesecloth or nut milk bag before adding it to the batter.
  • Ensure your cream cheese and eggs are at room temperature. This helps them combine smoothly into a uniform batter without clumps for a better texture.
  • Be gentle when folding the stiffly beaten egg white into the batter. Use a spatula and a light touch to keep the air you whipped in, which creates a lighter, fluffier loaf.
  • Customize your bread by adding ½ teaspoon of garlic powder or 1 teaspoon (5 ml / 0.2 fl oz) of finely chopped fresh rosemary to the batter for an extra flavor boost.

Method
 

  1. Directions
  2. Preheat your oven to 350°F / 175°C.
  3. Grease a 6x2 inch (15x5 cm) nonstick baking pan with avocado oil.
  4. Place the cauliflower florets into a food processor and pulse until they have a fine, rice-like texture.
  5. Set aside.
  6. In a medium mixing bowl, use an immersion blender or electric mixer to whisk the egg white until stiff peaks form.
  7. Set aside.
  8. In a separate large mixing bowl, combine the whole egg, almond flour, baking soda, salt, oregano, paprika, cayenne pepper, apple cider vinegar, and softened cream cheese.
  9. Whisk with the immersion blender until the batter is smooth and fully incorporated.
  10. Stir the grated cauliflower into the batter until evenly mixed. Gently fold in the whipped egg white with a spatula until just combined, being careful not to deflate the mixture.
  11. Spoon the batter into your prepared baking pan and smooth the top.
  12. Sprinkle with pumpkin seeds and a pinch of salt.
  13. Place the pan in the preheated oven and bake for 8 minutes.
  14. Then, reduce the oven temperature to 300°F / 150°C and continue to bake for an additional 40-45 minutes. The bread is done when it's golden brown and a toothpick inserted into the center comes out clean.
  15. Remove the pan from the oven and let the bread cool in the pan for 10 minutes. Carefully transfer it to a wire rack to cool completely, about 30 minutes, before slicing.
  16. Once cool, cut the loaf into six slices and serve.

Nutrition

Calories: 72kcalCarbohydrates: 5gProtein: 2.5gFat: 4g

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