One of the running gags in keto / low carb communities is how cauliflower can be turned into anything!

This cauliflower loaf does not taste like bread, but it is soft, moist and versatile. I have toasted it for a quick open face sandwich and even used it to make french toast.

Ingredients

2 ½ cups cauliflower rice
3/4 cup almond flour
2 large eggs
2 Tbsp psyllium husk powder
1 Tbsp hemp oil
1 tsp salt
1/2 tsp onion powder
1/2 tsp baking powder
Optional, to garnish: 1 Tbsp hemp seeds

Yields: 1 loaf, approx. 12 slices
Per serving (2 slices)*:
Calories: 180
Net carbs: 2
Protein (grams): 6
Fat (grams): 12

Prep time: 5 min
Cook time: 40 min
Total time: 1 hour

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 375F.

Using a clean dish rag or towel, squeeze some of the moisture of the cauliflower rice, then transfer it to a large bowl.

Whisk in the remaining ingredients, then transfer to a silicone or greased loaf pan. Optionally, you can sprinkle the cauliflower loaf with hemp seeds.

Bake the loaf 35-40 min, then allow to cool 15 min before slicing. Store the slices in the fridge or freeze them.

Transfer the dough to a loaf pan and bake for 30-35 min.

Remove the bread from the oven. Allow to cool at least 15 min before removing it from the loaf pan and slicing it.

Store the slices in the fridge or freeze them.

Quick and easy lunch idea: Fry 2 slices of the cauliflower loaf on both sides. Top with a little cream cheese whisked together with salt, pepper and fresh parsley, then half a hard-boiled egg.

Quick and easy breakfast idea: Whisk an egg with a splash of 35% cream, vanilla extract and keto-friendly maple syrup. Dip your cauliflower loaf slices in the mixture, then pan fry on all sides to make French toast. Drizzle with a little keto-friendly maple syrup and, optionally, sprinkle with ground pecans.