High-Protein Cauliflower Cheese Bread
High-Protein Keto Cauliflower Cheese Bread
A savory loaf with melted cheese pockets — low carb, sugar-free, and ready in 70 minutes
This high-protein keto cauliflower cheese bread uses squeezed riced cauliflower, eggs, and two cheeses instead of wheat flour. The crumb stays light with golden cheese bits throughout. Each slice has 9 g of protein and 3 g net carbs.
Low carb, sugar-free, and baked as a loaf.
Bake: 50 min
Why you’ll love this loaf
- 9g protein per slice
- Only 3g net carbs
- No wheat flour
- Ready in about 70 minutes
- Cheese pockets in every slice
- Toasts well the next day
Health notes
- High protein: Eggs, mozzarella, and cheddar do most of the work.
- Low carb: Cauliflower replaces bread flour.
- Sugar-free: This is a savory loaf with no sweetener needed.
- Light crumb: Dry cauliflower keeps the loaf from turning dense.
Key element — squeeze the cauliflower dry
Wet rice makes a soggy loaf. Wring it in a towel until almost no liquid comes out before mixing.
New High Protein Recipes
High-Protein Cauliflower Cheese Bread
- Prep20 min
- Total20 min
- Servings12 servings
- Calories110 kcal
Ingredients
Instructions
- Dry the cauliflower. Heat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment. Microwave or steam the rice, cool slightly, then squeeze in a clean towel until very dry.
- Mix. Beat the eggs. Stir in cauliflower, mozzarella, cheddar, almond flour, Parmesan, baking powder, garlic powder, onion powder, salt, pepper, and herbs.
- Fill the pan. Spread the batter evenly. The mix will look thick, not pourable.
- Bake. Bake 45–55 minutes until the top is deep golden and a toothpick comes out clean. Cool in the pan 15 minutes, then lift out and cool another 15 minutes before slicing.
Notes & Tips
- Weigh or pack the squeezed cauliflower so the loaf is not wet.
- Don’t skip the parchment or the cheese will stick.
- Let it cool before slicing or the crumb tears.
- Toast leftover slices in a skillet with a little butter.
- A 9×5 pan gives the tall loaf in the photo.
Variations & serving ideas
- Higher protein: Add 2 extra Tbsp Parmesan or a scoop of unflavored protein powder.
- Frozen cauliflower rice: Thaw, cook off moisture, then squeeze dry.
- Spicy: Add ½ tsp red pepper flakes or diced jalapeño.
- Dairy-free: This loaf relies on cheese; a dairy-free shred changes texture.
- Jalapeño cheddar: Fold in diced jalapeño and extra cheddar.
- Everything bagel: Sprinkle everything-bagel seasoning on top before baking.
- Herb: Add rosemary or Italian seasoning to the batter.
- Muffin tin: Bake as 12 muffins for 20–22 minutes.
Storage
- Refrigerator: Up to 5 days (Keep wrapped)
- Freezer: Up to 2 months (Slice first, then freeze)
- Reheat: Toaster or skillet (Crisps the edges)
Nutrition Facts
Per serving · makes 12 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 110 kcal |
| Total fat | 7 g |
| Sodium | 280 mg |
| Total carbohydrate | 5 g |
| Fibre | 2 g |
| Protein | 9 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Is this bread keto-friendly?
Yes. Cauliflower and cheese replace wheat flour, so each slice stays around 3g net carbs.
Why is my loaf soggy?
The cauliflower was not squeezed dry enough. Wring it until almost no water comes out.
Can I use frozen cauliflower rice?
Yes. Thaw it, cook off extra moisture, then squeeze dry.
Does it taste like cauliflower?
Mostly like cheese bread. Garlic, onion powder, and cheddar cover most of the cauliflower flavor.
Can I slice it warm?
Wait at least 15–20 minutes. Hot slices crumble.
How many slices is one loaf?
Twelve slices match the per-slice macros on the card.
Comments
No comments yet. Be the first!