Keto Cauliflower Bread
This keto cauliflower bread combines dried riced cauliflower, almond flour, and fluffy whipped egg whites to create a golden, sliceable grain-free loaf that holds up well to toasting.
Equipment
- 8x4 inch loaf pan
- Parchment paper
- Clean kitchen towel
- Mixing bowls
- Hand mixer
- Silicone spatula
Ingredients
- 3 cups finely riced cauliflower
- 6 large eggs separated
- 6 tbsp canola oil (use olive oil if making paleo or keto)
- 1 ¼ cup superfine almond flour
- 1 tbsp baking powder
- 1 tsp salt
Instructions
- Heat the oven to 350°F and line an 8 inch by 4 inch loaf pan with parchment paper. Leave enough parchment above the pan edges to help lift out the cooled loaf.
- Microwave the riced cauliflower for 3 to 4 minutes until tender, then let it cool before wrapping small portions in a tea towel and squeezing firmly. Continue in batches until the cauliflower feels dry and compressed rather than wet or steamy.
- Beat the egg whites at high speed in a mixing bowl until stiff peaks form, then set them aside. When the beater is lifted, the peaks should stand upright and hold their shape.
- Whisk the egg yolks, oil, almond flour, baking powder, and salt in a large bowl until they form a smooth, thick paste, then stir in the dried cauliflower. The cauliflower should be evenly distributed with no dry pockets of almond flour.
- Fold about ¼ of the whipped whites into the cauliflower mixture with a spatula, then continue adding the remaining whites in batches until incorporated. Stop folding when the batter looks pale, fluffy, and evenly combined, without streaks of egg white.
- Transfer the batter to the lined pan and bake for about 45 to 50 minutes, then cool the loaf before slicing. The top should look golden and set, and the cooled loaf should cut into clean slices without collapsing.
Notes
Moisture tip: Wring the steamed cauliflower thoroughly in small batches using a clean kitchen towel. Removing excess water prevents a gummy or wet loaf. Slicing tip: Allow the baked loaf to cool completely on a wire rack before lifting and cutting to ensure clean slices that do not crumble. Storage: Store cooled slices in an airtight container in the refrigerator with parchment paper between them to prevent sticking. Serving tip: Toast individual slices in a toaster or oven before assembling sandwiches to enhance sturdiness and provide a lightly crisp texture. Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.