Fluffy cauliflower cloud bread—low-carb, gluten-free, and perfect for sandwiches or toasting. A healthy, savory bread alternative with just six ingredients.

Why You’ll Love This Recipe

Low-carb and keto-friendly: Great for anyone reducing carbs or following a grain-free diet.
Light and fluffy: Whipped egg whites give this bread a delicate, airy texture.

Simple ingredients: Made from just a few staples—no gums or thickeners required.
Versatile and delicious: Use it for sandwiches, breakfast toast, or a side to soups.
Meal-prep friendly: Stores well and freezes beautifully for future use.

Ingredients

1 medium cauliflower
6 eggs, separated
6 tbsp olive oil

1 cup superfine almond flour
1/4 cup grated Parmesan cheese
1 tbsp baking powder

3/4 tsp salt

Directions

Preheat oven to 350°F and line a 9×5 inch loaf pan with parchment paper.
Chop cauliflower into florets and pulse in a food processor until finely riced (about 3 cups).

Squeeze out excess moisture from the riced cauliflower using a cheesecloth or a clean kitchen towel.
In a large bowl, whisk egg yolks with olive oil. Mix in almond flour, Parmesan cheese, baking powder, salt, and the riced cauliflower.
In a separate bowl, beat egg whites with a hand mixer until stiff peaks form.

Gently fold the whipped egg whites into the cauliflower mixture in thirds, being careful not to deflate the batter.
Pour the mixture into the prepared loaf pan and top with extra Parmesan if desired.
Bake for 45–50 minutes or until golden brown and a toothpick inserted in the center comes out clean.

Let cool in the pan for 5 minutes, then transfer to a wire rack. Cool completely before slicing.

Servings And Timing

Prep Time: 25 minutes
Cook Time: 50 minutes

Total Time: 1 hour 15 minutes
Servings: 10
Calories per serving: ~201 kcal

Variations

Herb blend: Add dried rosemary, oregano, or thyme for a fragrant loaf.
Cheddar version: Substitute Parmesan with shredded cheddar for a richer taste.
Dairy-free option: Omit cheese or use a dairy-free grated cheese.

Mini loaves or muffins: Use muffin tins for portion-controlled cloud bread bites.
Spiced version: Add garlic powder or a dash of cayenne for extra flavor.

Storage/Reheating

Store slices in an airtight container in the refrigerator for up to 5 days.
To reheat, lightly toast in a toaster or oven at 350°F for a few minutes until warmed and slightly crisp.
For freezing, layer slices between parchment paper and store in a freezer-safe bag. Toast directly from frozen as needed.

FAQs

Can I use pre-riced cauliflower?

Yes, just be sure to squeeze out the moisture thoroughly before adding to the batter.

Is almond flour necessary?

Yes, almond flour helps with structure and texture. Other low-carb flours like coconut may require adjustments.

Can I skip the cheese?

Yes, but it adds flavor and a slight saltiness. Use a substitute or leave it out as needed.

What does it taste like?

Mild and slightly savory with a faint cauliflower note that pairs well with many toppings.

Can I toast it?

Yes, it toasts beautifully and gets a lovely golden edge.

Can I use frozen cauliflower?

Yes, thaw and drain thoroughly before using.

Why are egg whites folded in?

They provide lift and fluffiness to the batter, giving it a cloud-like texture.

Is it good for sandwiches?

Absolutely—just slice it once cooled and use like any standard loaf.

How thick should the slices be?

About 1/2 inch works well for both structural integrity and toasting.

Does it have a strong egg flavor?

It’s subtly eggy, but the cauliflower, cheese, and almond flour balance it well.

Conclusion

Cauliflower cloud bread delight is the ultimate low-carb solution for bread lovers seeking a healthier option. Fluffy, flavorful, and easy to make, it’s a go-to for sandwiches, toast, or savory snacks. Whether you’re on a keto journey, gluten-free lifestyle, or just exploring creative ways to enjoy your veggies, this recipe is sure to become a staple in your kitchen.

Cauliflower Cloud Bread Delight

Author: Chef Clara
Total Time: 1 hour 15 minutes
Yield: 10 servings 1x

Diet: Gluten Free

Print Recipe

Description

Fluffy cauliflower cloud bread—low-carb, gluten-free, and savory. Just six ingredients for the perfect healthy sandwich or toast alternative!

Ingredients

Scale

1 medium cauliflower
6 eggs, separated

6 tbsp olive oil
1 cup superfine almond flour
1/4 cup grated Parmesan cheese

1 tbsp baking powder

3/4 tsp salt

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Instructions

Preheat oven to 350°F and line a 9×5 inch loaf pan with parchment paper.

Chop cauliflower into florets and pulse in a food processor until finely riced (about 3 cups). Squeeze out excess moisture using a cheesecloth.
Beat egg whites with a hand mixer until stiff peaks form.
In a separate bowl, whisk egg yolks with olive oil, then mix in almond flour, Parmesan, baking powder, salt, and riced cauliflower.

Gently fold in the egg whites in thirds until just combined.
Transfer batter to loaf pan, top with extra Parmesan if desired, and bake for 45–50 minutes.

Cool in pan for 5 minutes before transferring to a wire rack. Slice when fully cooled.

Notes

Make sure cauliflower is dry to avoid sogginess.
For dairy-free, sub Parmesan with nutritional yeast.

Store in fridge or freeze slices between parchment for easy toasting.

Prep Time: 25 minutes
Cook Time: 50 minutes

Category: Bread
Method: Baking
Cuisine: American