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One common request I hear a lot in the low carb community is keto low carb bread recipes. Trust me, I get it! Sometimes you just want some sliced bread for a simple sandwich. Or some low carb garlic bread. My usual go-to’s are low carb bread with almond flour or keto low carb fathead bagels, but I’ve been looking for something a little lighter. That’s where this cauliflower bread recipe comes in.
Can you believe that this cauliflower bread with garlic and herbs has only 108 calories and 3g net carbs per slice? Yep, it’s true. I don’t count calories, but I do like to have light options available. This keto cloud bread is another great lighter choice for low carb bread.
Cauliflower tortillas and cauliflower bread sticks are pretty common, so why not simple cauliflower bread, right? Cauliflower is such a useful stand-in for starches in foods, I can’t believe I didn’t think of this sooner. It’s a great way to make your low carb bread on the lighter side – not only in terms of carbs, but calories too.
Even though the slices aren’t very big, they are still big enough for a nice sandwich. You can multiply the recipe by 1.5, or even double it, if you prefer larger slices. You can also slice the bread thinner, if desired, to reduce the carbs more.
One of my favorite ways to use cauliflower bread is for grilled cheese. The flavors work so well together! The best part is, frying it a little creates a delicious crusty exterior.
That’s just one idea. You really can eat this bread in mostly the same ways you’d eat any other loaf of bread. Just look at those slices. Am I the only one that wants to make a huge BLT sandwich with them, like right now?
If it’s not obvious yet, my original intent for a cauliflower bread loaf was a lighter, low carb sandwich bread. It works well for that purpose, though it’s a little more dry and dense than some other low carb bread recipes. It tastes best with a spread, or condiments on your sandwich.
When I noticed this, it occurred to me a slightly drier cauliflower bread makes a great candidate for low carb garlic bread! And, since a low carb garlic bread recipe was on my list to make anyway, I was happy to combine the two.
I immediately topped some slices with butter, garlic, and parsley, along with a sprinkle of sea salt. Just 10 minutes in a hot oven, and viola! Cauliflower bread turned into low carb garlic bread! Who knew?!
Cauliflower Bread Recipe with Garlic & Herbs - Low Carb Garlic Bread
Cauliflower Bread With Garlic & Herbs
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Ingredients
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Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (177 degrees C). Line a 9x5 in (23x13 cm) loaf pan with parchment paper.
- Steam the riced cauliflower. You can do this in the microwave (cooked for 3-4 minutes, covered in plastic) OR in a steamer basket over water on the stove (line with cheesecloth if the holes in the steamer basket are too big, and steam for a few minutes). Both ways, steam until the cauliflower is soft and tender. Allow the cauliflower to cool enough to handle.
- Meanwhile, use a hand mixer to beat the egg whites and cream of tartar until stiff peaks form.
- Place the coconut flour, baking powder, sea salt, egg yolks, melted butter, garlic, and 1/4 of the whipped egg whites in a food processor.
- When the cauliflower has cooled enough to handle, wrap it in kitchen towel and squeeze several times to release as much moisture as possible. (This is important - the end result should be very dry and clump together.) Add the cauliflower to the food processor. Process until well combined. (Mixture will be dense and a little crumbly.)
- Add the remaining egg whites to the food processor. Fold in just a little, to make it easier to process. Pulse a few times until just incorporated. (Mixture will be fluffy.) Fold in the chopped parsley and rosemary. (Don't overmix to avoid breaking down the egg whites too much.)
- Transfer the batter into the lined baking pan. Smooth the top and round slightly. If desired, you can press more herbs into the top (optional).
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Bake for about 45-50 minutes, until the top is golden. Cool completely before removing and slicing.
- How To Make Buttered Low Carb Garlic Bread (optional): Top slices generously with butter, minced garlic, fresh parsley, and a little sea salt. Bake in a preheated oven at 450 degrees F (233 degrees C) for about 10 minutes. If you want it more browned, place under the broiler for a couple of minutes.
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Recipe Notes
You'll need to use the food processor twice - first to rice the cauliflower and then again to mix everything together. No need to wash in between, just rinse lightly to get rid of the raw cauliflower florets stuck to the sides.
Serving size: 1 1/2"-thick slice
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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41 Comments
Ancy
0What about folks that cannot eat eggs? What would you substitute?
Wholesome Yum D
0Hi Ancy, Making bread without eggs is difficult but I have a cauliflower breadsticks recipe that you could use an egg substitute to replace the eggs.
Anna
0Can you use almond flour in this recipe? I am allergic to coconut.
Wholesome Yum M
0Hi Anna, Sorry coconut and almond flours are not interchangeable. The recipe would have to be completely re-worked to use almond flour. I do have several other bread recipes you can try though. Here are recipes for Almond Flour Bread, Keto Yeast Bread, Keto Flaxseed Bread, and Keto 90 Second Bread. I hope you find one that you love!
Mary Rice-Johnston
0Hi, thanks for your great tips and receipts. My questions is: can I use an air fryer to bake bread, etc. in? thanks in advance, Mary
Wholesome Yum M
0Hi Mary, It really depends on your air fryer, it’s volume, and it’s functions. I would not use the ‘air fry’ setting on this cauliflower bread, but if your air fryer has a ‘bake’ or ‘convection setting,’ then that will work fine.
Lori
0Can I use 1/2 almond flour with coconut flour?
Wholesome Yum M
0Hi Lori, I don’t think the recipe would turn out using half almond flour. Coconut flour is very absorbent, so it uses the eggs and the moisture from the cauliflower to its benefit in the recipe.
Connie
0I have made this bread twice. I don’t have a food processor but have a mixer and make the bread from frozen steamable riced cauliflower (2 x 10 oz bags). Cook and squeeze cauliflower. Set aside to cool. Separate eggs and beat whites till stiff. Transfer 3/4 of stiffly beaten whites to a large bowl. Add everything except cauliflower to mixing bowl and beat a minute til crumbly. (I don’t have fresh herbs so add garlic and dried herbs at this step as well). Add cauliflower and beat until mixed. Fold in egg whites and bake as described. We really like it.
Ruth Harrison
0Made this exactly to the instructions and it turned out so well. Posted a pic on Instagram.
Thank u so much
Katrina
0Hi! Big fan of your recipes! …and I’m really keen to try this recipe out but don’t have a food processor… do you think an electric mixer would work for steps 4 and 6 instead? I can rice the cauliflower through other methods for step 1. Thanks Maya! 🙂
Wholesome Yum A
0Hi Katrina, I’m not sure a mixer would get these ingredients incorporated enough. Your next best bet would be a high-powered blender, and even then you’d have to scrape down the sides once in a while.
Prachi Tanwar
0Hello, thanks for sharing the recipe. Can I replace eggs with something else? I am a vegetarian and do not eat egg,meat or fish. I do eat dairy though.
Wholesome Yum
0Hi Prachi, you might be able to use flax eggs, but I haven’t tried it myself. Let me know if it works for you.
Stacie Stone
0I paired this with the zucchini bacon & tomato salad. All I can say is A-mazing!!!! I can’t thank you enough for these recipes!
Kaye
0Hi, I am still researching all these recipes and new ways of eating food. But what I have noticed is the use off loads of eggs, and cheese… I want to know if you get egg bound? I am so worried that eating loads off eggs a week I would end up with tummy problem… the other thing is my hubby is not cheese friendly, so can cheese be substitute for something else… he doesn’t eat cheese/butter or drink a lot of milk.
Wholesome Yum
0Hi Kaye, as long as you are getting enough fiber, you generally won’t have this issue with eggs. For dairy sensitivities, try my dairy free recipes!
Jennifer Myers
0I wish I had a food processor! I love your recipes, but many of them call for this appliance which I do not have.
Margaret
0Would this work using thawed frozen riced cauliflower and dried herbs (1/3 the amount vs. fresh herbs)?
Thanks very much!
Wholesome Yum
0That should work, Margaret! Let me know if you try it.
Margaret
0Thanks, Maya!
Norhala
0Tried this recipe to go with spaghetti – with hubby’s magnificent sauce and a slice of bread in place of the spaghetti, it was awesome! Even the non-keto folks who’ve tried it love it, so it will be a regular at our house. 🙂 I was given some already-riced cauliflower, but hadn’t used any yet, so I was tickled to find a recipe that called for it. I’ve eaten it with several other meals too, and froze the rest for future. Thanks for another great recipe!
Maya | Wholesome Yum
0Thank you, Norhala! I am so happy you liked it!
Shirley
0Have you tried making this with flax eggs?
Maya | Wholesome Yum
0Hi Shirley, I haven’t. Let me know how it goes if you try.
Rhiannon Hansen
0Hi Maya,
I love your fathead bagel recipe, and have just found this recipe for cauliflower bread. Have you tried making this with only almond flour, by any chance?
Kind regards,
Rhiannon
Maya | Wholesome Yum
0Thank you Rhiannon! I haven’t tried this with almond flour, but don’t think it would work as well. Coconut flour is very absorbent which helps a lot in this recipe where the cauliflower has a fair amount of moisture (even after squeezing). You’d need to alter the recipe in other ways to make it with almond flour. I do have lots of other almond flour recipes if you do a search!
Brittany
0Would already frozen cauliflower work?
Maya | Wholesome Yum
0Hi Brittany, Yes, absolutely! You can rice the cauliflower frozen, then cook it the same way. Don’t thaw the cauliflower first, because it will probably be too mushy to rice well.
Jenny Barone
0Gave you tried freezing this, Maya? If so was it cut first? Thanks in advance. Jenny
Maya | Wholesome Yum
0Hi Jenny, You can freeze it, but it does come out a little wet after it thaws, so I recommend toasting it in the oven or pan frying afterward.
Christy
0Ooh, croutons is what I had in mind, too. 🙂 Based on your response on it making delicious croutons, does that mean that this crisps up really well? The garlic bread I used to eat in the past (regular grocery store garlic bread) always had the hardest crust, but usually had a pretty soft center – is that the case here, too? Or does it crust up both with the crust, and the inside? I ask as I know cauliflower and coconut flour both sometimes have a tough time crisping up in general lol Thank you so much for the great recipe. I can’t wait to try it!
Maya | Wholesome Yum
0Hi Christy, This one does not crisp up very well, sorry. It sounds like what you’re looking for is this low carb bread – it’s crisp on the outside and soft inside.
Christy
0Wow, that looks like it’ll make wonderful garlic bread, too 😮 I’ll have to try that out, too. Thank you for recommending it, Maya! I so appreciate it.
Maya | Wholesome Yum
0I am so happy you liked the bread, Christy! Thanks for stopping by!
Kestrel
0One word: CROUTONS!
Maya | Wholesome Yum
0You could try, but I’m not sure if it would crisp up. Sorry!
Paula
0Hi Maya, Can you tell me how you calculated the net carbs on this recipe? The nutrition data shows the total carbohydrates as 8 grams and the dietary fiber as 5 grams. I was told to take the total carbs and subtract the dietary fiber to get the net carbs. In this case the net carbs should be 3 grams. Is there something I’m not seeing that makes the net carbs 4 grams?
Maya | Wholesome Yum
0Hi Paula, You’re absolutely right – 3g net carbs is correct! I’m so sorry, that was a typo. It is now fixed.
Gail Bolander
0This looks yummy! Is this 3 cups of cauliflower THEN riced or 3 cups of riced cauliflower?
Maya | Wholesome Yum
0Thank you, Gail! It’s 3 cups of riced cauliflower.