Cauliflower, Garlic and Rosemary Bread (Keto)

By Cat, May 5, 2022; photo, right, from Wikimedia Commons


I received an email from Dr. Jockers (1) about this interesting recipe, so I copied it here so I can give it a try, and make any desired adjustments.

I eat a cyclic-keto plan: keto 4-5 days a week, and a regular diet the other days, as recommended by Dr. Mercola. It’s hard to find a “bread” that is grain-free and low on starch

See also: 1. Breads, etc Menu; 2. Ketogenic Diet (About)

Cauliflower, Garlic and Rosemary Bread

This recipe makes 16-18 slices of bread. The author adds: “For a smaller loaf, you can use half the recipe and make around a 1000 calorie loaf of bread that has 8-9 slices.  That size bread would only need 5 eggs!”

I’ve included the “half recipe amount” of each ingredient in parenthesis, in the following recipe

I’ve not yet tested this recipe, but when I do, I will do the half recipe (as in parenthesis in the recipe).

Ingredients and Equipment for Whole and (Half) Recipe:

  • 3 (1½) cups cauliflower, riced and steamed
  • 10 (5) large eggs
  • ¼ tsp (⅛ tsp) cream of tartar
  • 1¼ cups (½ cup plus 2 Tbsp) coconut flour
  • 1½ Tbsp. (2¼ tsp) aluminum-free baking powder (links to my article on baking soda and baking powder)
  • 1 (½) tsp pink salt [i.e. Himalayan or unrefined sea salt – see my article Salt (About) for more]
  • 6 (3) Tbsp. real butter
  • 6 (3) cloves garlic, crushed
  • 1 Tbsp (1½ tsp) fresh or dried rosemary
  • 1 Tbsp (1½ tsp) fresh or dried parsley, finely chopped
  • Equipment:
  • Sauce-pan large enough to hold the prepped cauliflower and water to cover
  • 2 large (medium) mixing bowls
  • hand mixer
  • food processor or blender
  • 9″ x 5″ loaf pan (original recipe size; smaller for half recipe)
  • parchment paper (to line the loaf pan)


  1. Pre-heat oven to 350°F.
  2. Prep: 
    1. Line loaf pan with parchment paper. [You may lightly butter the pan before lining with with parchment paper, if you wish.]
    2. Rice (finely chop) and steam the cauliflower; place in kitchen towel and squeeze out excess water, then set aside.
    3. Crush garlic cloves and set aside.
    4. Melt butter, and set aside.
  3. Mix:
    1.  Separate the egg whites from the egg yolks.  Add cream of tarter to egg whites in mixing bowl; then beat with a hand mixer, until stiff peaks form.
    2. Optional methods for mixing:
      1. Mix coconut flour with salt and baking powder, then add egg yolks, crushed garlic and melted butter, and ¼ of the whipped egg whites in the food processor or blender; blend until combined. OR
      2. Add egg yolks, ¼ of the whipped egg whites to food processor or blender; add crushed garlic and melted butter. Mix coconut flour with salt and baking powder, then add to the mix in the food processor or blender, and blend entire mix until combined.
    3. Add prepped cauliflower to mix in food processor and process until well combined.
    4. Add remaining egg whites to food processor/blender. Fold in just a little and then pulse a few times to combine. Add in the fresh or dried rosemary and parsley.
  4. Bake: Transfer batter into lined baking pan and bake for 40–45 min, until the top is golden. NOTE: the half-size version will need less time, so check after 20 minutes (I’ve not yet tested this, but will update after testing). Remove from the oven and let it cool completely before cutting.



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