Keto Paleo “Whole Wheat Bread”

I know, I know. The words “keto” and “paleo” probably shouldn’t ever be in the same sentence as “whole wheat” or “bread”, but hear me out on this one…

As I was perfecting my Keto Pizza Crust recipe for my upcoming book, Keto Freedom, I accidentally made this recipe that tasted like whole wheat bread. So close, in fact, that my boyfriend who eats bread on a daily basis (no, he is not paleo or keto), said, “Meg, this tastes exactly like whole wheat bread!”

And it really does.

I’ve been using this bread all week for sandwiches and for one of my favourite combos ever – fried eggs and toast!

Who loves fried eggs with creamy yolks flowing all over their toast!? I can’t be the only one.

NOTE: This “bread” will not rise like your typical loaf of bread. It is more like a flatbread that tastes like whole wheat bread!

Keto Paleo "Whole Wheat Bread"
Author: 
Serves: 2 - 4
 
Ingredients
  • 1 head cauliflower, approximately 7 cups when riced
  • 3 eggs
  • ½ cup ground flaxseed
  • Sea salt, to taste
Instructions
  1. Preheat oven to 450 degrees F.
  2. Break cauliflower into florets and process using food processor until cauliflower resembles rice-like bits.
  3. Spread "rice" evenly on a lined baking sheet and roast in oven for approximately 10 minutes, until tender but not mushy. The "rice" should also be slightly golden brown.
  4. Allow rice to cool before draining or else you will burn your hands, trust me.
  5. Meanwhile, add eggs and ground flax to a mixing bowl. Mix and allow to gel together, this mixture will likely be very dry, but that's exactly how it needs to be!
  6. Using a cheesecloth or thin dish towel, add rice and squeeze until all of the water comes out. You should be surprised about how much water you are able to squeeze out! In the end, the rice should resemble a blob of dough! Add to egg mixture and lightly season with sea salt to taste.
  7. Work the mixture of rice, eggs, and flax together with your hands until everything is fully combined and dough-like (although, of course, it will not be exactly the same as the dough you are used to!)
  8. Once fully mixed, on a greased baking dish, gently spread dough into an even layer, approximately ½ inch thick (you want to refrain from spreading it too thin or else you will get a floppy piece of bread)
  9. When you have your dough in an even layer, place in the oven and bake until cooked through. The edges should be crispy and the bread should be firm. Unlike most cauliflower breads that fall apart, this recipe does hold up and is sturdy!
  10. Enjoy immediately or save for later use! Use as a replacement for toast or bread!

 

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