Keto Garlic and Rosemary Cauliflower Bread

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cauliflower bread, Keto Garlic and Rosemary Cauliflower Bread

cauliflower bread, Keto Garlic and Rosemary Cauliflower Bread

Keto Garlic Rosemary Cauliflower Bread

This cauliflower bread is a tasty recipe made by Chené who is our recipe and social media manager from South Africa. Chené is a gifted photographer and posts recipes and lifestyle images on her instagram page here. 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.

cauliflower bread, Keto Garlic and Rosemary Cauliflower Bread

cauliflower bread, Keto Garlic and Rosemary Cauliflower Bread

2 votes


Keto Garlic and Rosemary Cauliflower Bread




Yield 16-18 Slices


**For a smaller loaf, you can use half the recipes and make around a 1000 calorie loaf of bread that has 8-9 slices.


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


Total Carbohydrates 7 g


Dietary Fiber 3 g


Sugars 2 g

Protein 6 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

cauliflower bread, Keto Garlic and Rosemary Cauliflower Bread

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

cauliflower bread, Keto Garlic and Rosemary Cauliflower Bread

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    1. 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!

  1. 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.

  2. 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?

    1. 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!

      1. 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.

        1. 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.

    1. 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.

  3. 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.

  4. 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

  5. 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.

  6. 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!

  7. 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

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