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by Stella on
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Get your veggies in with this delicious and fluffy cauliflower cloud bread.
@hungryhappens Cauliflower Cloud Bread (full recipe is on: HungryHappens.Net) #lowcarb
♬ original sound – Stella Drivas
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
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5 from 4 votes
Servings: 10
Prep Time: 25 minutes mins
Cook Time: 50 minutes mins
Total Time: 1 hour hr 15 minutes mins
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
Author: Stella
- Dairy Free
- Gluten Free
- Keto
- Low Carb
- Sugar Free
- Vegetarian
Add a comment
30 comments
- Raan
easy to make and nice and spongy, I think I’ll try it with carrots and five spice next time😁
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- Stella
Hi Rann, glad you liked the loaf and thanks for the kind rating@!
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- Stephanie
Pls can I make this with oat flour? And please is there a substitute for pamersan cheese?
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- Marion
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.
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- Brian
baked a pan a week ago. have another pan in the oven now. it’s a great alternative to regular bread. love it.
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- Sara
Is the Parmesan the powdery shocker kind or real shredded parm?
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- Maressa
can you make multiple loaves and freeze them? or will the consistency of the bread change?
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- Stella
HI Maressa, you can but keep in mind the bake time will decrease for smaller pans
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- Jeramia
I enjoyed making this from my dad and I very tasty thank you
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See AlsoSourdough Pizza Crust- Stella
Hi Jeramia, glad you both enjoyed the bread! Thanks for the kind feedback!
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- Coreen B Newman
Surprisingly delicious,light and fluffy bread.
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- Stella
Hi Coreen, so glad you tried it and liked it! thanks for the kind feedback!
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- Kayla
Is the nutritional value for one slice?
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- Stella
Hi Kayla, yes it is.
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- Victoria Murray
How long does it last and how do you store it?
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- Stella
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.
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- Victoria Murray
Thx!
- T Bradley
Could you swap out processing raw cauliflower with riced frozen cauliflower? I would still ring out the extra liquid once thawed.
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- Stella
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.
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- Janine
just made this, looking good, is it safe to lightly toast ?
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- Stella
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.
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- Mistie
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.
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- Pam
Will this work with regular flour?
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- Stella
Hi Pam, I havent tried it but it should
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- Tj
what can I use instead of eggs
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- Stella
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.
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- Jennifer
Do you think I could substitute coconut flour for almond flour? We have nut allergies 😞 Love you videos ♡♡ Awesome recipes ♡♡
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- Stella
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!
- Reply
- Jennifer
Thank you Stella!
- Stella
of course! and enjoy 🥰
