This tasty Cauliflower Bread is gluten-free and keto friendly, while being packed with garlic and rosemary flavour. Makes 16-18 slices of bread. For a smaller loaf, you can use half the recipes and make around a 1000 calorie loaf of bread that has 8-9 slices.
**For a smaller loaf, you can use half the recipes and make around a 1000 calorie loaf of bread that has 8-9 slices. That size bread would only need 5 eggs!
1
Gather all the ingredients. Pre-heat oven to 350F. Line 9" x 5" loaf pan with parchment paper.
2
Separate the egg whites from the egg yolk. Use a hand mixer and beat the egg whites and cream of tartar until stiff peaks form.
3
Add coconut flour, salt, egg yolks, baking powder, melted butter, crushed garlic and ¼ of the whipped egg whites in the food processor and blend until combined.
4
Place steamed cauliflower in kitchen towel and squeeze out excess water.
5
Add cauliflower in food processor and process until well combined.
6
Add remaining egg whites to food processor. Fold in just a little and then pulse a few times to combine. Add in the rosemary and parsley.
7
Transfer batter into lined baking pan and bake for 40–45 min, until the top is golden. Remove from the oven and let it cool completely before cutting.
**For a smaller loaf, you can use half the recipes and make around a 1000 calorie loaf of bread that has 8-9 slices. That size bread would only need 5 eggs!
Directions
1
Gather all the ingredients. Pre-heat oven to 350F. Line 9" x 5" loaf pan with parchment paper.
2
Separate the egg whites from the egg yolk. Use a hand mixer and beat the egg whites and cream of tartar until stiff peaks form.
3
Add coconut flour, salt, egg yolks, baking powder, melted butter, crushed garlic and ¼ of the whipped egg whites in the food processor and blend until combined.
4
Place steamed cauliflower in kitchen towel and squeeze out excess water.
5
Add cauliflower in food processor and process until well combined.
6
Add remaining egg whites to food processor. Fold in just a little and then pulse a few times to combine. Add in the rosemary and parsley.
7
Transfer batter into lined baking pan and bake for 40–45 min, until the top is golden. Remove from the oven and let it cool completely before cutting.