Keto bread made with cauliflower! Paleo, low-carb & no grain

If you’ve given up carb-laden baked goods since embracing a paleo or low-carb diet, your taste buds and hard-to-kick craving for homemade bread are going to go wild for this no-grain keto bread recipe made with cauliflower.

Keto bread made with cauliflower! Paleo, low-carb & no grain

It’s true! You can make a scrumptious grain-free bread with cauliflower and love every bite of it without derailing your diet. Best yet, this paleo bread is easy to bake and made with delicious, nutritious ingredients you probably already have in your kitchen.

Cauliflower is undoubtedly the best low-carb vegetable ever. In addition to being low in calories (only 29 calories per cup) and low in carbohydrates, cauliflower is exceedingly versatile for the paleo chef. You can transform this cruciferous vegetable into lower-carb versions of many carb-heavy classics — including bread.

No grains in this recipe!

Almond flour and psyllium husk are two essential ingredients in a satisfying low-carb bread recipe. Unlike refined wheat flours, neither cause spikes in blood sugar levels. These invaluable ingredients also give this paleo bread a hearty taste and toothsome texture.

Yes, it’s easy

This is a one-bowl batter mix. You’ll just whisk together the dry ingredients, combine them with the wet ones, and pop it all in the oven.

You’ll rice the cauliflower before adding; just follow our directions. Riced cauliflower is useful in so many recipes (or just with a little salt and butter!), so it’s a great technique to learn.

You’ll notice that this recipe calls for lining the loaf pan with strips of parchment paper. You might be tempted to skip this step and just spray the pan — but don’t. Once your bread is baked, the strips will help you lift your low-carb loaf out of the pan without disturbing the decorative seeds scattered on top.

Keto bread

Little nibbles of nutrition

The pumpkin, sesame and sunflower seeds are a tasty trio that give this bread a lovely crunch and a delicious dose of healthy fats, protein and fiber. They also give the keto bread an artisan bakery appeal.

Keto bread: Worth the wait

This keto bread takes about an hour to bake, and needs to be cooled before you slice it. In the meantime, the smell of baked bread will test your patience, but you’ll be able to slice the bread more cleanly if you wait.

Cauliflower bread

Serving suggestions

Now that you have a gorgeous keto bread awaiting your poor carb-deprived plate, we have a few fabulous ways to devour your loaf:

  • Slather slices of toasted bread with avocado or another of your favorite paleo-friendly toppings
  • Make low-carb French toast for your family.
  • Slice and dice your bread, then bake it into croutons for your next salad.
  • Sink your teeth into a protein-rich or veggie-loaded sandwich.

Keto bread no grain

No matter how you slice it, you’re going to love this keto cauliflower bread.

Recipe inspired by Paleo Grubs

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Low-carb cauliflower bread

Yield 1 loaf

Ingredients

  • 2 cups almond flour
  • 1/4 cup psyllium husk
  • 1/2 teaspoon salt
  • 1/2 tsp baking soda
  • 1 cup steamed cauliflower rice*
  • 5 eggs, beaten
  • Cooking spray

For decoration:

  • 1-1/2 teaspoons pumpkin seeds
  • 1-1/2 teaspoons sesame seeds
  • 1-1/2 teaspoons sunflower seeds

Instructions

  1. Preheat oven to 350F.
  2. Cut parchment paper into two 3-inch by 14-inch strips and one 4-inch by 16-inch strip.
  3. Spray cooking spray on sides and bottom of loaf pan.
  4. Line loaf pan with parchment paper:  two crosswise and one lengthwise, spaced evenly apart. Set aside.
  5. Prepare cauliflower rice (see instructions below).
  6. In large bowl, mix almond flour, psyllium husk, salt and baking soda.
  7. Fold in eggs and cauliflower; mix until batter is smooth.
  8. Pour batter into pan and smooth with spatula.
  9. Sprinkle pumpkin, sesame and sunflower seeds over top.
  10. Bake for 55 minutes, until bread is browned on top.
  11. Remove from oven and allow to cool before slicing.

Cauliflower Rice:

  1. Wash and thoroughly dry cauliflower. Remove all greens and cut into four equal sections.
  2. Use medium-sized holes on box grater (or grater attachment on food processor) to grate cauliflower into rice-like pieces, leaving any large, tough stems behind.
  3. Transfer to clean towel or paper towel and press to remove excess moisture (which can make your dish soggy).
  4. Sauté cauliflower in large skillet over medium heat in 1 tablespoon olive oil. Cook (but do not brown) until tender, about five to eight minutes.
  5. Use cauliflower rice in any recipe that calls for rice.

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