Keto Potato Rice Bread Delight

About this recipe

Experience the delightful fusion of flavors with this keto-friendly bread, combining the textures of cauliflower rice, almond flour, and a hint of sweetness from erythritol. Perfect for those following a low-carb or ketogenic diet, this bread pairs beautifully with your favorite spreads or serves as a stand-alone snack.

Ingredients

• 1 cup cauliflower rice
• 1/2 cup almond flour
• 2 tbsp coconut flour
• 1/4 cup grated zucchini
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp paprika
• 1/4 tsp black pepper
• 1/4 cup erythritol or preferred sweetener

Directions

1. 1

   Preheat the oven to 350°F (175°C).

2. 2

   In a large mixing bowl, combine the cauliflower rice and grated zucchini.

3. 3

   Add the almond flour, coconut flour, and baking powder and stir well.

4. 4

   Whisk in the eggs, almond milk, erythritol, and spices until the mixture is smooth.

5. 5

   Pour the batter into a greased loaf pan, smoothing the top with a spatula.

6. 6

   Bake in the preheated oven for 30-35 minutes, until a toothpick inserted in the center comes out clean.

7. 7

   Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

8. 8

   Slice and enjoy your low-carb bread with your favorite topping.