Yield 16-18 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 lit it cool completely before cutting.
Courses Side dish
Serving Size 1 slice
Amount Per Serving
% 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.
Recipe by DrJockers.com at https://drjockers.com/keto-garlic-and-rosemary-cauliflower-bread/