Cauliflower Bread (Low-Carb)
Bake up a savory treat with our low-carb Cauliflower Bread—a guilt-free, wholesome, and aromatic experience that’s simply irresistible!
Table of Contents
Who says bread has to equal carb overload? Let me fill you in on my kitchen win: the Cauliflower Bread. It’s super easy to whip up and incredibly tasty. Plus, it’s low-carb! Perfect for all you bread lovers out there (including me!) who are trying to keep things healthy without having to sacrifice any favorite meals.
If I had to describe it, I’d say it’s like bread’s healthier, tastier cousin. Like almond flour bread or my cauliflower pizza, but minus the heavy toppings. It fits right into your daily menu and never fails to level up any meal.
Does Cauliflower Bread work with my diet?
Cauliflower Bread is full of all the good stuff, like fiber-packed cauliflower and protein-loaded almond flour. So it’s perfect for upping your nutrition game and keeping those pesky carbs at bay. It’s ideal for those on a low-carb, keto, gluten-free, dairy-free, and vegetarian diets. To make it paleo friendly, you may want to replace the psyllium husk with another binder like ground flaxseed or chia seeds.
INGREDIENTS
Ready to suc-seed in the kitchen? Here’s what you’ll need…
- 5 eggs
- 2 cups almond flour
- 1/4 cup psyllium husk
- ½ tsp salt
- ½ tsp baking soda
- 1 cup cauliflower rice
- 1 tsp pumpkin seeds
- 1 tsp sesame seeds
- 1 tsp poppy seeds
INSTRUCTIONS
Prep
Preheat the oven to 375°F and line a 9″x5″ loaf pan.
Beat
Break all the eggs into a large bowl and beat together until they’re fluffy.
Pour
Pour the almond flour, psyllium husk, salt, baking soda, and cauliflower rice into another large bowl. Stir together.
Add
Add the egg mix to the cauliflower mix and stir together until completely combined. Pour the mix into the lined loaf pan and smooth out.
Sprinkle
Sprinkle the seeds on top. Bake for 45 minutes or until a skewer comes out dry when poked into the center.
Cool
Remove the loaf from the oven. Allow to cool (5–10 min). Gently remove the loaf from the pan. Peel off the parchment paper and allow it to cool completely before slicing it.
DEVOUR!
Tips & Tricks to Making a Perfect Cauliflower Bread
- Freshly riced cauliflower results in a better texture and flavor than store-bought.
- Pack your rice tightly into the measuring cup to avoid a loose mixture.
- For light bread, whisk the eggs until they’re light and frothy.
- Use the skewer test to ensure your bread is fully cooked inside.
- Let the bread cool completely to firm up before slicing it.
FAQs
If allergies are an issue, or you’d like a flavor change, try coconut flour. It’s a bit heavier and more absorbent, so don’t use too much or it might dry out your mix.
Try flax seeds, sunflower seeds, or even go nuts (see what I did there?) with your own favorite mix. They’ll add a crunch and flavor to your loaf.
Add herbs like rosemary or dried oregano. Garlic or onion powder wouldn’t be out of place, either. Add a cheesy kick with some nutritional yeast, or finely chop up some spinach and throw that in.
You bet you can! Cauliflower Bread is sturdy but fluffy, and perfect for your next loaded sandwich.
Serving Suggestions
With this Cauliflower Bread fresh from the oven, slather it with herbed butter for a warm, savory treat, or whip up an open-faced sandwich with, say, smoked salmon and avocado. I like dipping it into a hearty bowl of soup—it adds a wonderful crunch to my meal!
how to prep and store your cauliflower bread
While this Cauliflower Bread practically melts in your mouth if you eat it right after it comes out the oven, it also tastes great if you make it ahead of time. Chill your leftover slices in a sealed container in the fridge for as long as a week. Ready for a warm slice? Just toss it in a toaster, or warm it gently in the oven to recapture that fresh and cozy goodness.
Cauliflower Bread
Ingredients
- 5 eggs
- 2 cups almond flour
- 1/4 cup psyllium husk
- ½ tsp salt
- ½ tsp baking soda
- 1 cup cauliflower rice
- 1 tsp pumpkin seeds
- 1 tsp sesame seeds
- 1 tsp poppy seeds
Instructions
- Preheat the oven to 375°F and line a 9″ x 5″ loaf pan.
- Break all the eggs into a large bowl and beat together until they are fluffy.
- Pour the almond flour, psyllium husk, salt, baking soda, and cauliflower rice into another large bowl. Stir together.
- Add the egg mix to the cauliflower mix and stir together until completely combined.
- Pour the mix into the lined loaf pan and smooth out.
- Sprinkle the seeds on top. Bake the pan for 45 minutes or until a skewer comes out dry when poked into the center. Remove the loaf from the oven. Allow to cool (5–10 min). Gently remove the loaf from the pan. Peel off the parchment paper and allow it to cool completely before slicing it.
Notes
- Freshly riced cauliflower results in a better texture and flavor than store-bought.
- Pack your rice tightly into the measuring cup to avoid a loose mixture.
- For light bread, whisk the eggs until they’re light and frothy.
Nutrition
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