Cauliflower Bread

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I typically make 90 second bread, but if you love bread but are looking for something a bit healthier, cauliflower bread is the perfect solution. Not only is it gluten-free, low carb and high in fiber, but it’s also surprisingly delicious!

Like cauliflower tortillas and cauliflower breadsticks, this recipe for cauliflower bread uses cauliflower rice as a stand-in. If you haven’t made many cauliflower recipes before, you’ll see that it’s such a useful swap for starches in foods! That’s because it helps create a low carb bread on the lighter side — not only in terms of carbs, but calories too.

Why You’ll Love This Cauliflower Bread Recipe

• Soft and airy (not too dense!)
• Golden brown, chewy slices
• Not too much cauliflower flavor
• Common ingredients
• Just 94 calories and 1.6g net carbs per slice
• Naturally gluten-free, grain-free, low carb, and loaded with protein (similar to a protein bread)

What Is Cauliflower Bread?

Cauliflower bread is a grain-free alternative for traditional bread. The base is made from ground cauliflower and other ingredients such as eggs, nut or seed flours, and spices that are blended together in a food processor to form the dough.

The problem with most cauliflower bread recipes is that they tend to be very dense and kind of wet… but not this one. I based the method on my white keto bread recipe to ensure that it stays light and fluffy, with air pockets.

Ingredients & Substitutions

Here I explain the best ingredients for cauliflower sandwich bread, what each one does in the recipe, and substitution options. For measurements, see the recipe card.

• Eggs – Use room temperature eggs for the best results. Whites and yolks will need to be separated, because we’ll whip the whites to create an airy texture.
• Cream Of Tartar – Helps stabilize the whipped egg whites, so they whip better. You can leave this out if you don’t have it, but the egg whites will take longer to form peaks.
• Unsalted Butter – Soften on the counter for about 30 minutes. I haven’t tested substitutions for this, but coconut oil would probably work.
• Whey Protein Powder – This ingredient is crucial! It provides structure, so the low carb cauliflower bread stays together and doesn’t fall flat or become dense. I recommend this brand that has clean ingredients and no added sugar. Don’t substitute this with other protein powders, as a few others I tried (such as collagen) didn’t work the same way.
• Cauliflower Rice – Use fresh or frozen riced cauliflower from the store to save time, or make it in a food processor from a whole head of cauliflower or bagged cauliflower florets. You can also use leftover cooked cauliflower rice.
• Wholesome Yum Coconut Flour – This one is finely ground from organic coconuts and absorbs the moisture from the cauliflower perfectly. Don’t replace this with another flour, because others don’t absorb moisture the same way.
• Baking Powder – I always use gluten-free, but any kind will work. (Don’t use baking soda, which is not the same thing.)
• Sea Salt – Use high quality sea salt for the best flavor.

How To Make Cauliflower Bread

This section shows how to make bread made with cauliflower, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card.

1. Cook cauliflower. Prepare cauliflower rice according to the instructions here. Cool completely. Wrap in a clean kitchen towel and squeeze to release as much moisture as possible. Set aside.
2. Prep. Preheat the oven. Line a loaf pan with parchment paper.

3. Whip egg whites. Using a hand mixer in a large bowl, whip egg whites with cream of tartar until stiff peaks form. Set aside.
4. Cream butter. In a second mixing bowl, use the hand mixer to cream the butter, until fluffy and light in color.
5. Mix. Add egg yolks, cooked and squeezed cauliflower, baking powder, salt, protein powder, and coconut flour to the butter. Stir until combined.

6. Fold. Using a spatula, fold the whipped egg whites into the batter.

TIP: Fold egg whites gently.

Working gently ensures that the air from the whipped whites stays in the batter, creating a fluffy texture in the loaf.

5. Transfer. Pour batter into the prepared loaf pan.
6. Bake. Cauliflower bread is done when an inserted toothpick comes out clean.

TIP: Bread not done?

If the top of the bread browns but the center is still raw, tent with foil and continue baking until a toothpick comes out clean.

Storage Instructions

• Store: Keep cauliflower bread loaf on the counter for up to 2 days. After that time, wrap in parchment (not plastic wrap) and refrigerate for up to 5-7 days.
• Meal prep: Make a loaf for the week and use it for all your healthy lunch or dinner recipes.
• Freeze: Cauliflower bread can easily be frozen and enjoyed later. Place slices in a single layer on a baking sheet, so they don’t stick together, then freeze it until it’s solid. Once frozen, transfer slices into an airtight freezer bag or container and freeze for up to three months. When ready to eat, thaw slices overnight in the refrigerator.

Ways To Use Cauliflower Bread

Whether you’re trying to eat better for your health or just curious about something new in the kitchen, here are some delicious ways to use cauliflower bread.

• Cauliflower Garlic Bread – Top slices of bread with butter, garlic powder (or mashed roasted garlic), and fresh or dried herbs, along with a sprinkle of sea salt.
• Cauliflower Cheese Bread – Add mozzarella cheese (or any melting cheese) to the top of the cauliflower loaf when there’s only 10 minutes left of baking time to make it a cheesy loaf.
• Sandwiches – Try it with chicken salad, avocado egg salad. egg salad, or avocado tuna salad.
• Toppings – Taste-wise, the cauliflower flavor is subtle, making this bread great for sweet or savory toppings like guacamole, strawberry chia seed jam, sugar-free jelly, or a scoop of peanut butter with a drizzle of sugar-free honey.
• French Toast – Use this cauliflower bread to make some low carb French toast, then top with sugar-free nutella or whipped cream.
• Side – Enjoy it on the side with broccoli cheese soup or a hearty chef salad.

More Easy Low Carb Bread Recipes

Skip the white flour and keep all the satisfying texture of real chewy bread with these easy recipes:

Almond Flour Bread

Flaxseed Bread

Cloud Bread

Coconut Flour Bread

Recipe Card

4.56 from 9 votes

Cauliflower Bread (Airy, Chewy, Easy!)

By Maya Krampf

This cauliflower bread recipe is soft, airy, and chewy with help from basics like protein powder and egg whites. Low carb and low calorie!

Prep: 25 minutes

Cook: 45 minutes

Total: 1 hour 10 minutes

Servings: 16 (adjust to scale recipe)

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Ingredients

[ See substitutions ]

U.S. – Metric

Tap underlined ingredients to see the ones I use.

• 4 large Eggs (whites and yolks separated) ▢
• 1/2 tsp Cream of tartar (optional, for faster whipping of the egg whites) ▢
• 6 tbsp Unsalted butter (softened) ▢
• 1 1/2 cup Whey protein powder ▢
• 3 cups Cauliflower rice ▢
• 4 tbsp Wholesome Yum Coconut Flour ▢
• 1 tsp Baking powder ▢
• 1 tsp Sea salt ▢

Instructions

[ See step photos ]

Tap on the times in the instructions to start a kitchen timer.

1. Cook the cauliflower rice according to the instructions here. Cool completely. Wrap in a kitchen towel and squeeze over the sink to release as much moisture as possible. Set aside.

2. Preheat the oven to 325 degrees F (163 degrees C). Line a 1-lb loaf pan with parchment paper.

3. Using a hand mixer in a large bowl, whip egg whites with cream of tartar until stiff peaks form.

4. In a second large bowl, use the hand mixer to cream the butter, until fluffy and light in color.

5. Add the egg yolks, cooked and squeezed cauliflower, baking powder, salt, protein powder, and coconut flour to the butter. Stir until combined.

6. Using a spatula, gently fold the whipped egg whites with the batter, being careful not to break down the whites.

7. Pour the batter into the prepared loaf pan.

8. Bake cauliflower bread for 45-50 minutes, until an inserted toothpick comes out clean. (If the top of the bread browns but the center is still raw, tent with foil and continue baking until a toothpick comes out clean.)

Did you make it? Leave a review or tag me @wholesomeyum on Instagram!

Maya’s Recipe Notes

Serving size: 1 1/2-inch slice

📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle!

Nutrition Facts

Amounts per serving. Serving size in recipe notes above.

Calories 94

Fat 5.9g

Protein 7.7g

Total Carbs 2.8g

Net Carbs 1.6g

Fiber 1.2g

Sugar 0.8g

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.

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Try More Of My Recipes

• 
  Keto Pumpkin Bread
• 
  Low Carb Bread (Almond Flour Bread)
• 
  Keto Banana Bread
• 
  Blueberry Zucchini Bread

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