One of the things I hear clients tell me they miss the most when attempting to reduce carbs, follow a higher protein or a higher fat diet is the desire for a comforting piece of toast.

And I get it, some days you just want to throw something in the toaster and be done with it.

Well, what if we could still achieve the benefits or a high protein, high fat or low carbohydrate diet and still enjoy the odd piece of toast?

Finally the answer is here – this is a recipe I adapted from Dr Jockers who is an advocate for the keto protocol. The reason I love it is not for the higher healthy fat or lower carb content, but it’s also choc full of protein which is hard to find in a humble slice of toast.

While I don’t support it being a diet for everyone in the right people it can be beneficial. Keto aside though reducing our consumption of bread and simple carbohydrates improves blood sugar regulation which means better energy throughout the day, clearer mind and a much more stable and upbeat mood!

I made this in my thermomix so have put instructions to do it both ways. Enjoy!

Keto Cauliflower Bread

Ingredients

• 3 cups of cauliflower rice, steamed (see below)
• 10 eggs, room temp
• 1/4 tsp cream of tartar
• 1 1/4 cup coconut flour
• 1 1/2 Tbsp baking powder
• 1/2 tsp sea salt
• 6 Tbsp butter, ghee or coconut oil ( I used a combination of butter and oil)
• up to 6 cloves garlic, crushed (depends on your preference)
• 2 Tbsp dried herbs – rosemary, oregano, thyme, basil etc

Method

• To make cauliflower rice steam florets until just tender then transfer to a blender and blend until it resembles rice. If using a thermomix: speed 5 for 3 seconds usually does it. Transfer to steaming basket, add water to the bottom and steam on varoma for 12 minutes. Use paper towel to squeeze excess fluid from the cauliflower (once it has cooled slightly) and set aside. Give the thermomix a rinse.
• Preheat oven to 180 degrees, line a loaf tin with baking paper.
• Seperate the eggs. Beat egg whites with cream of tartar until stiff peaks form. If using thermomix mix with the butterfly whisk for 2-3 minutes on speed 5, leaving the measuring cup out. Transfer to a clean bowl.
• Add back into the food processor or thermomix coconut flour, salt, egg yolks, baking powder, melted butter/oil, garlic and roughly 1/4 of the egg whites. Mix until well combined.
• Add cauliflower and continue to mix until combined.
• Fold in remaining egg white mix and dried herbs by hand.
• Transfer mixture to your loaf pan and bake for 40-45 minutes until top is golden. Allow to cool then slice and store in fridge or freezer.
• Toast and serve with favourite toppings – Enjoy!