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

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.

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.

See also: This keto stuffing is actually delicious and easy for Thanksgiving

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.

Low carb cauliflower bread recipe 

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:

• 1-½ teaspoons pumpkin seeds
• 1-½ teaspoons pumpkin seeds
• 1-½ 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.

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