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
Looking for more?
What if you are allergic to almond what can you sub?
easy to make and nice and spongy, I think I’ll try it with carrots and five spice next time😁
Hi Rann, glad you liked the loaf and thanks for the kind rating@!
Pls can I make this with oat flour? And please is there a substitute for pamersan cheese?
Hi I’m looking for yo trying this great recipe! I’m not sure if nutritional yeast will work but it’s something to consider maybe? Well wishes..
I am 72 years old and went low carb 25 years ago and lost 40 pounds and kept it off for 25 years. Now I am learning about the ketogenic diet and your bread recipee sounds great. Currently I weigh 155 pounds and am just 10 pounds away from no longer being overweight. This time around I will make it thanks to creative people like you. Thanks.
I’m looking forward to trying this recipe! I’m sending you well wishes of kindness as you continue your journey to take great care of pre you .
baked a pan a week ago. have another pan in the oven now. it’s a great alternative to regular bread. love it.
Is the Parmesan the powdery shocker kind or real shredded parm?
can you make multiple loaves and freeze them? or will the consistency of the bread change?
HI Maressa, you can but keep in mind the bake time will decrease for smaller pans
I enjoyed making this from my dad and I very tasty thank you
Hi Jeramia, glad you both enjoyed the bread! Thanks for the kind feedback!
Surprisingly delicious,light and fluffy bread.
Hi Coreen, so glad you tried it and liked it! thanks for the kind feedback!
Is the nutritional value for one slice?
Hi Kayla, yes it is.
How long does it last and how do you store it?
Hi Victoria, i store this in an air tight container on my counter up to 3 days. OR you can store in your fridge for 5 days.
Thx!
Could you swap out processing raw cauliflower with riced frozen cauliflower? I would still ring out the extra liquid once thawed.
Yes I think it would work but make sure the cauliflower is super fine or you can chop it some more yourself to get it to that snowflake like consistency.
just made this, looking good, is it safe to lightly toast ?
Hi Janine, glad you tried it. Yes that’s the way I eat it but I toast it in a pan or in my Counter top oven.
The recipe does not say cook the cauliflower first, however, it does say use cheesecloth to remove moisture from cauliflower. Please clarify the process to be used for the cauliflower prep.
I was wondering the same thing. . .
Will this work with regular flour?
Hi Pam, I havent tried it but it should
what can I use instead of eggs
Hi TJ, the eggs are a large part of the recipe. I’m not sure you can sub those out. And I wouldnt advise it.
Aquafaba (liquid leftover from cooking chickpeas/garbanzo beans.) would be the closest possible substitute for egg consistency. Google how to whip it up for egg replacement. Good luck and let us know if you try it.
Do you think I could substitute coconut flour for almond flour? We have nut allergies 😞 Love you videos ♡♡ Awesome recipes ♡♡
Thanks so much Jennifer and I’m so glad you are enjoying the recipes! Unfortunately, I don’t think that coconut flour will work with this recipe as the main flour. Maybe gluten free flour… something more binding. Sorry I can’t be of more help!
Thank you Stella!
of course! and enjoy 🥰