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.