Cauliflower Cloud Bread (Low Carb + 6 Ingredients)
Get your veggies in with this delicious and fluffy cauliflower cloud bread.
This is one of my favorite ways to make a low carb bread alternative. There is an extra step involved in separating the eggs and beating the whites. But that what helps to make the bread fluffy and cloud like. So it is definitely worth the extra work.
I love to toast these slices of bread in a pan and then spread on some butter to serve. You can also use them as sandwich bread or just a savory breakfast. If you want to make this loaf dairy free, simply add 1/4 cup more almond flour.
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Cauliflower Cloud Bread
Equipment
Ingredients
- 1 medium cauliflower
- 6 eggs, separated
- 6 tbs olive oil
- 1 cup superfine almond flour
- 1/4 cup grated parmesan cheese
- 1 tbs baking powder
- 3/4 tsp salt
Instructions
- Preheat your oven to 350℉ Line a 9×5 inch loaf pan with parchment paper.
- Remove the stem from your cauliflower and slice into florets. Add them to a food processor and pulse for 10 seconds or until you reach snowflake like consistency. You need to end up with 3 cups super fine riced cauliflower for this recipe. Transfer the finely riced cauliflower to a cheese cloth and ring out the liquids as best you can. I worked in batches for this step.
- Add your egg whites to a large bowl and beat them with an electric hand mixer for about 2 minutes or until stiff peaks form.
- In another large bowl, whisk together the egg yolks and oil. Then mix in the almond flour, parmesan, baking powder and salt until combined. Now mix in the cauliflower. Lastly, GENTLY fold in 1/3 of the egg whites at a time, until they are fully incorporated into the batter. Transfer the batter to your loaf pan and top with another 1 tbs parmesan cheese. Bake for 45-50 minutes or until the toothpick comes out clean and the top is golden brown. Allow to rest in the pan for 5 minutes then transfer to a wire rack to fully cool prior to slicing.
Notes
I like to toast my slices and top with melted butter.
To make this Dairy Free – skip the grated parmesan and use all almond flour.
Nutrition
Calories: 201kcal | Carbohydrates: 6g | Protein: 8g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 100mg | Sodium: 400mg | Potassium: 213mg | Fiber: 2g | Sugar: 2g | Vitamin A: 164IU | Vitamin C: 28mg | Calcium: 144mg | Iron: 1mg
Delicious bread! The recipe is easy to follow and the bread tastes great, soft and chewy with eggy aroma which I like.
Thanks for sharing the recipe!
cauliflower raw or cooked? thanks
Hi Sue, raw cauliflower
This looks really good! Could I substitute white Whole wheat flour for the almond flour? I have a nut allergy.
HI Liz, i havent tried it but it should work..
can I use freeze dried cauliflower after it has been put the food processor
how long should one bake this bread in a microwave?
Can’t wait to make this one looks so Delicious 😋 Thanks for sharing Stella yet another Wonderful Recipe. Your the Bomb 💣 Lady.
How many servings are in the loaf?
ok I speciation your effort but some of us take this seriously for our low carb keto diets. So, I was hoping to know if the nutritional info was PER SLICE and what, approx, is a slice? like how many grams etc.
While I appreciate your need for more detailed nutritional information. Please use correct words, (speciation- the formation of a new and distinct species throu evolution) makes no sense. Second by putting “PER SLICE” in all caps you are being aggressive to someone that is sharing what they now.
Thank you
Get a grip, all caps does not mean a person is being aggressive, that is a snowflake way of thinking. Grow up!
That is per slice – 10 slices to a loaf.
Sam, it depends on how you slice it! You’ll have to slice the loaf, count slices, then divide nutritional numbers by thr number of slices.
My slices are thin. Yours might be thicker. values will change…