Enjoy the satisfying taste and texture of bread without all the carbs with this quick and easy beginner-friendly recipe!
I really love bread. But I do not love bread-making. All that kneading and waiting for the dough to rise just seems like way too much trouble. And since my partner and I embraced a low-carb lifestyle, yeasty flour-based breads are no longer an option anyway.
Then I came across this keto cauliflower bread recipe and had to rethink my aversion to making bread from scratch. This recipe skips the yeast, the wheat flour, and all those annoying hands-on steps! It’s as easy as ricing some cauliflower—which we do on the regular—mixing up some wet and dry ingredients, then popping the pan in the oven. The best part is how our apartment fills with unmistakably mouthwatering aromas while it bakes!
I was pleasantly surprised at the soft, moist texture of this bread. It’s not as light as store-bought white bread, but it’s not the dense, dry loaf I had expected. And the flavor is simply lovely. The thyme adds a hint of fresh herbaceousness to the rich, almost buttery taste of the bread. I’ve since made batches with garlic and onion powders mixed in, too, which level up the savory notes beautifully.
Whether you’re an accomplished baker or a kitchen newbie, I think you’ll enjoy making and eating this easy recipe for keto cauliflower bread!
Troubleshooting your cauliflower bread
Baking with alternative ingredients can be tricky. Here are some troubleshooting solutions that I found to be game-changers for the best outcomes.
First, use finely riced cauliflower—and squeeze out as much liquid as possible with a clean kitchen towel before adding it to the batter. Also, don’t scoop or pack the almond flour or you could use too much, which results in overly dense, dry, or greasy bread. Rather, spoon it lightly into your measuring cup and level it off with a knife.
Next, gently fold together the wet and dry ingredients just until combined to avoid dense bread. Pay attention to the batter consistency while you’re mixing. You want it thick and spoonable, not runny—think muffin batter, not pancake mix. If the batter looks separated or very wet, add a bit more almond flour. If it feels dry or stiff, mix in a splash of olive oil or a teaspoon of water.
Finally, your bread is done baking when it has a golden, evenly colored crust and a toothpick inserted in the center comes out clean or mostly clean. Another clue is that it springs back and pulls slightly from the pan’s edges when you press lightly on the top of the loaf.
How do I store leftovers?
After your keto cauliflower bread has cooled completely to room temp, wrap it in parchment paper or a paper towel and store it in an airtight container or resealable bag. It’ll keep in the fridge for up to 7 days. You can also freeze your bread for up to 2 months. For convenience, I like to slice the cooled bread first, wrap each slice in parchment paper, then put them in a freezer-safe bag or container. Thaw overnight in the fridge or for an hour or two at room temp. A quick warmup in the oven or toaster will revive that fresh-baked texture.
Similar recipes to try
Hungry for more low-carb bread recipes? Try this one for The Best Keto Pumpkin Bread, this Keto Cinnamon Bread Recipe, this one for Low-Carb Almond Flour Bread, this one for Gluten-Free Banana Bread, and this one for Keto Buttermilk Cornbread.
Keto Cauliflower Bread
Ingredients
- 6 eggs
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme leaves
- 2 cups almond flour
- 3 cups cauliflower rice
- 1 tablespoon baking powder
- 1 teaspoon salt
Instructions
- Heat the oven to 375ºF. Line a 9×5-inch bread pan with parchment paper, leaving a few inches of overhang on the two long sides of the pan.
- Break the eggs into a large bowl. Add the olive oil and the thyme leaves. Whisk it all together until the eggs are nice and fluffy.
- In another bowl, mix the almond flour, cauliflower rice, baking powder, and salt. Pour the egg mixture into the dry ingredients and thoroughly combine.
- Pour the batter into the lined bread tin. Bake until a toothpick inserted in the center comes out clean, about 45–50 minutes.
- Remove the bread from the oven and let it cool in the pan for 10-15 minutes.
- Use the parchment paper overhang to carefully remove the bread from the pan. Transfer the bread to a wire rack to cool completely, at least 30-40 minutes. Slice and serve at room temperature.
Great Recipe ! No tweeks perfect!
5 star rating!
Thanks so much! Glad you enjoy the recipe.
Are the carbs listed for one slice? I’m making bread for my diabetic brother who is on a low carb diet. Thank you
Hi Sandra – Nutrition are for 1 slice assuming 10 slices in total. Hope you will like it