Keto Garlic Rosemary Cauliflower Bread
This cauliflower bread is a tasty recipe made by my wife Angel. Check out my wife Angel’s website, instagram and facebook page where she shares stories and pics about our life. She also has a great YouTube channel you can check out as well.
I loved this recipe and I think you guys will really enjoy the Keto garlic and rosemary cauliflower bread. If you enjoy recipes like this, you may be interested in my advanced nutrition and recipe book the Keto Metabolic Breakthrough.
Keto Garlic and Rosemary Cauliflower Bread
Prep
Cook
Total
Yield 16-18 Slices
Ingredients:
- 3 cups cauliflower, riced and steamed
- 10 large eggs
- ¼ tsp cream of tartar
- 1¼ cups coconut flour
- 1½ tbsp. aluminum free baking powder
- 1 tsp pink salt
- 6 tbsp. butter
- 6 cloves garlic, crushed
- 1 tbsp. fresh or dried rosemary
- 1 tbsp. fresh or dried parsley, finely chopped
**For a smaller loaf, you can use half the recipes and make around a 1000 calorie loaf of bread that has 8-9 slices. That size bread would only need 5 eggs!
Instructions:
Step #1: Gather all the ingredients. Pre-heat oven to 350F. Line 9" x 5" loaf pan with parchment paper.
Step #2: Separate the egg whites from the egg yolk. Use a hand mixer and beat the egg whites and cream of tartar until stiff peaks form.
Step #3: Add coconut flour, salt, egg yolks, baking powder, melted butter, crushed garlic and ¼ of the whipped egg whites in the food processor and blend until combined.
Step #4: Place steamed cauliflower in kitchen towel and squeeze out excess water.
Step #5: Add cauliflower in food processor and process until well combined.
Step #6: Add remaining egg whites to food processor. Fold in just a little and then pulse a few times to combine. Add in the rosemary and parsley.
Step #7: Transfer batter into lined baking pan and bake for 40–45 min, until the top is golden. Remove from the oven and let it cool completely before cutting.
Courses Side Dish
Cuisine Italian
Nutrition Facts
Serving Size 1 slice
Amount Per Serving | ||
|---|---|---|
Calories 116 | ||
% Daily Value | ||
Total Fat 8 g | 12% | |
Total Carbohydrates 7 g | 2% | |
Dietary Fiber 3 g | 12% | |
Sugars 2 g | ||
Protein 6 g | 12% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Special Notes:
With eggs and butter we always recommend getting brands that are organic and pasture-raised. Vital Farms is our favorite brand of both eggs and butter. You can often find really great pasture-raised eggs and butter from local farmers in your area. Simply go to your local farmers market and ask around.
When you are baking with coconut flour, you need a lot of eggs as coconut flour is very dry. The good news is that this makes a large loaf and each slice is very calorie rich and filling so it will last you a while! For a smaller loaf, you can use half the recipes and make around a 1000 calorie loaf of bread that has 8-9 slices.
Dr Jockers Comments
This is a savory grain-free, low-carb, ketogenic cauliflower bread recipe that is full of healthy fats, fiber and immune supporting herbs. If you want to enjoy some great bread on an anti-inflammatory nutrition plan then you will love this!
Rosemary is rich in the polyphenol rosemarinic acid which helps give its unique scent and it helps support the immune system and mental and emotional health. Garlic is rich in sulfur compounds such as allicin that act as natural anti-microbials and strengthen the immune system.
Coconut flour is full of prebiotic fiber that supports a healthy microbiome and the eggs provide fat soluble vitamins as well as protein and healthy fats. Try this recipe out and let us know how you like it in the comments section below.
If you are looking for a more detailed fat burning, keto meal plan and recipes than check our complete Navigating the Ketogenic Diet program here
Any alternatives for those who don’t eat eggs? Thanks.
Hi Lynn, This article provides the information you need: https://drjockers.com/10-substitutions-baking-without-eggs/
I am allergic to eggs and coconut Any subs recommended?
Applesauce is a great alternative to eggs.
Great Q I am a Vegan and was about to ask too!
What does it mean 11/2. Is it 1 and 1/2 cup?
Hi Debra! I had the same question. There is another site I use for healthy recipes and she uses measurements like 11/4 because there is an option on her app to increase or decrease the recipes that converts the measurement by multiplying but without converting to the new measurement the way you normally would. So in her app the 11/4 would mean 11 quarters which would mean 2 and 3/4 cups. I can’t imagine you could fit 2 and 3/4 cups into that size loaf pan with 3 cups riced cauliflower, 10 eggs and the rest. I think it’s safe to assume here that 11/4 means 1 and 1/4 cups. Same guess would lead me to believe that 11/2 would be 1 and 1/2 tablespoons of baking powder and not 11 halves which would be 5 and 1/2 tablespoons. Hope this helps and I hope if I’m wrong that Dr Jockers or someone who can verify will correct me. I definitely want to try this myself! Thanks!
On my computer is looks as if there is a space. So it’s 1 & 1/4 for example not 11/4
Hey Jessica, I am sorry for the confusion. You are correct and we have also updated the recipe to help with the confusion!
Hi Madeleine, I am sorry for the confusion. We have adjusted the the quantities to reflect 1.25 and 1.5 accordingly. Blessings!
Hi Debra, Yes. 1 1/2 (or 1.5) is meant to indicate 1 + 1/2 cup/tbs/tsp or whatever the measurement may be for that ingredient.
Hi, the recipe looks soo good. I’m going to give it a try. Just one suggestion since I’m a visual learner is there a way of creating videos?
Thank you.
Hey Amina, Yes, We are working on creating video content for recipes. Check out my YouTube page for new videos as they are added: https://www.youtube.com/user/djockers/videos
I hope you will still type out the recipes. They are easier for me to
follow.
Will almond flour work in this recipe ?
Hey Jennifer, Coconut flour is more absorbent than almond flour. In general, 1/4 or 1/3 cup of coconut flour is used for almond flour. This article offers more information on experimenting with coconut flour in baking: https://drjockers.com/coconut-flour/
How should one control strong urge of skin itching?
Hey Pirshing, I would recommend working with a functional practitioner to help understand the underlying cause of the itching and customize a specific plan for you. This article can help: https://drjockers.com/functional-nutrition-tips-to-find-a-great-health-coach/
Tried it out and it is delicious!!!!
That is great to hear Roberta! Thanks for sharing!
Can I double the recipe and bake in one loaf pan so the resulting slices are the same as a regular loaf of wheat bread? Would I need to lower the oven temp and cook it longer?
Hey Shannon, I haven’t tried to double the recipe. If you try it I would keep the same temperature but cook the loaf longer until firm and golden brown. Let us know how it turns out for you!
You might want to put an egg or milk wash over the top of the loaf if you’re going to increase cooking time for a doubled recipe.
Thanks Tom! Using beaten whole eggs will give color and sheen to a bread. Egg yolk provides rich color, browning easily in the oven. Egg white provides a nice sheen. MILK: Brushing with milk will help to color the crust, the sugars in the milk helping to brown it.”
But in this case we used cauliflower and not normal wheat to bake the bread so it won’t really help in creating a “golden look”.
When doubling the recipe and baking it in the same bread pan, you can double the cooking time, but when you double it and bake in 2 separate bread pans, you can keep the cooking time the same.
Is it really 1.5 tablespoons of baking powder? That seems like a lot, I usually use 1 to 2 teaspoons.
Hey Andras, Yes, this is accurate. It pairs well with the cream of tartar to help lighten the bread.
Can I make this with cauliflower flour?
Hey Sandi, I haven’t tried it with a flour substitute. You may have to adjust the egg quantity. Let us know if you try it!
Can I replace the butter with coconut oil?
What else I ca use instead of cream tartar?
Thank you!
Hey Cristina, You could try to a lemon or vinegar substitute but you would have to work with altering the amount and it may alter the taste of the food. You may also decide to leave it out entirely and add an additional 1/2 tsp baking powder.
Hey Cristina, Yes, you can use coconut oil instead!
Do you cool it in the pan or out?
Hey Jerilyn, I recommend removing the bread with the parchment paper and allowing it to cool out of the pan.
You could also make a recipe of Fat Head Pizza Dough and then bake that into bread or desserts. The recipe is all over many keto blogs.
Thanks for sharing Suzanne!
Keto recipe ideas to use up all those egg yolks when I try this recipe. .. In the old days I would have made noodles, hmm maybe Cherie has a keto noodle recipe
The egg yolks are a part of this recipe. They are needed!
Maybe this is the bread I have been waiting for as unable to use conventional yeast recipes!! I’ll give it a try once I’m well enough as having a CFS/ME and RA flare up at the moment do trying to stay with plant-based and oily fish kind if ant-inflammatory diet till my symptoms subside a bit more.
Yes try it out and let us know what you think Linda! Blessings!
can this bread be frozen?
No, I wouldn’t freeze it!
Have you ever tried something similar as “Coconut Scones”
No I haven’t but sounds good!
Is the cauliflower measurement the riced amount or florets?
The riced amount.
The recipe sounds great but I am sensitive to butter can I use coconut oil as a replacement for butter?
Yes you can try it out!
The recipe calls for 10 large eggs but only the whites are used–are the yolks supposed to be included somewhere later? If not, has anybody tried doing that? I enjoy the balance of egg white with the yolk and typically will add them to recipes, just separate do that the whites can do their fluffy thing. Thanks!
The yolks are used in the recipe too
Can olive oil can be used instead of the butter?
It may end up loose. You need the saturated fat in there. You could try replacing it with ghee or coconut oil.
Has anyone tried this just plain? No rosemary or garlic? Sounds good either way.
Yes it is good that way, just lacks the flavor!
Could you add how to store or keep it after it’s done baking? I only saw you don’t recommend freezing it. Refrigerate?
Thank you
Yes I would be sure to refrigerate or freeze it.
Earlier, you recommended NOT to freeze it!
It always cracks me up when the yield is 16 slices and a photo shows nice thick slices! That would double the carbs!
Awesome flavor!!! I am gluten free and occasionally want something bread-like. This is great! I used fresh rosemary, fresh parsley, fresh garlic. Sooooo good. This recipe has earned a permanent spot in my kitchen! I’m not a big fan of coconut flour, but I hardly noticed it. May need to cook it a little longer, and carefully remove from pan 5-10 minutes after removing from oven. Surprisingly, there was a lot of moisture in the pan.
Glad to hear this!
Can you add a little bit of swerve or raw honey to the recipe ?
If so , how much ?
And do you need to add any brewers yeast to help it rise ?
Yes you can try out the swerve or honey! You don’t need Brewers yeast to help it rise.
Always with the coconut flour! YUCK!!! What is so difficult about providing an alternative? “X cups coconut flour OR X+x almond flour” or other substitute. Every time I look at these comments, people are begging for coconut flour alternatives. PLEASE make this an automatic addition to your recipes–otherwise they are useless to a great many of your readers.
Yes you can use almond flour or any other flour you wish to choose.
Hi, Dr. Jockers and everyone here. I thought that overcooked saturated fat (eggs, in this case) produces oxylates, which are one cause of inflammation.
No this is incorrect Rachel. Oxalates are produced by plants and by yeast/fungal organisms.
I love that idea! It sounds delicious! Although I like to use cassava flour which is already ready to bake bread. Have you tried that? If not, could you give me an idea of how many eggs to use with it. Cassava flour works just like flour. If you haven’t already found it, go to http://www.ottosnaturals.com
Thanks!
Cassava is pretty high in carbs…
Can I use a blender or hand mixer to mix the ingredients, I don’t have a food processor?
Yes you can!
Thank you to Jen Hofve for asking about flour substitutes. I have been tested for food sensitivities and have learned that out of 172 foods, I have sensitivities to half of them.
One of them is gluten. Rice flour and almond flour are my only alternatives. I was not tested for cassava, but do not know if I can get it locally. No dairy of any kind, beans of any kind, peppers, oranges, bananas, tomatoes, spinach, beets, no pork, etc. Mostly selected meat and fish, some fruits and some vegetables. I am grateful I can eat potatoes and rice!
Only olive oil, grapeseed oil, and avocado oils are acceptable. Thus, when looking for recipes, substituting ingredients is appreciated. Thank you for your informed knowledge of all things food/health related and sharing your vast experience. Raylene
Glad to hear this Raylene!
What size pan would be needed for half of the recipe—-would 8 x 4 be right?
Thanks for having a link to the “pink salt.” Typically, pink salt is the name for Sodium Nitrate that is used in preserving/curing meats. Obviously not something anyone would want to put in this bread.
I look forward to giving it a try.
Yes, we like Himalayan pink salt which is very rich in trace minerals!
Awesome recipie Chene. Baie dankie. Can’t wait to try it soon. Best from Santa Barbara.
Marcus.
You will love this one Marcus! Blessings!
Is the cauliflower measured before squeezing out the liquid or after? When I cook frozen cauliflower rice in microwave then squeeze liquid out there is not nearly as much cauliflower. Thank you for guidance. I really mss bread.
Not squeezing out the liquid.
I tried this recipe and it was a total success. It tastes delish and I topped it with crushed avocado. YUM!
Great to hear this!
Just made this exactly as specified in the recipe, only substitution was melted ghee instead of butter. The fresh herbs and garlic add so much delicious flavor! Just wondering how to store it as I am the only on eating this. Would you suggest slicing it and freezing individual slices? Thank you!
Yes if you want to last more than 3-4 days, it is best to slice and freeze.
FYI, I notice it says 1 tbsp of the herbs fresh or dried. Dried herbs are more concentrated, so I think it should be 1 tbsp of fresh or 1 tsp of the dried. Unless you want super herby bread!
The baking powder that you recommend for this recipe contains corn starch which, unless it says organic, (and this brand does not) is likely derived from genetically modified corn – something everyone should avoid. I am surprised that you would recommend a product that contains such an insidious ingredient.
As an alternative, one can make baking powder using baking soda and cream of tartar. The Healthy Home Economist has a recipe on her website.
Hello Karen, yes we like this organic brand of baking powder here: https://amzn.to/3GYv6mi
I appreciate the creativity and resourcefulness of the recipe creator! However when all is said and purchased and prepared it will cost a lot more time, effort, and money for the average reader and consumer. I truly wish there were more options and opportunities for regular folks who haven’t the luxuries of time or (especially) money to support the advice and recipes on your site. I do however glean much knowledge from it, though, and that, I can enjoy and share for free. Thank you.
Hi
I’m wondering if there is an alternative to using parchment paper. I have read that parchment paper can cause cancer because of what is on it to make it slippery.
Please advice.
Thanks for a wonderful sounding recipe.
I’m fighting inflammation, pain and fatigue to name a few.
I’ve used keto recipes for years due to being Gluten intolerant. I’m
We’re not a huge fan of strong garlic flavor. Could we use only one or can the be left out entirely?
I will post after making it to give a star rating.
Hi I have the APOE4 gene so I need to stay away from saturated fats like coconut flour. Can you recommend a different flour?