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Keto Cauliflower Sandwich Thins

This is a low-carb, high fat recipe for cauliflower sandwich thins that can take the place of bread if you are following a low carb/ketogenic diet. Each thin is 65 calories and contains 2 net carbs. I usually make several batches at one time and freeze them for later use.
I use them to make sandwiches with my choice of filling or mini pizzas ( with pizza sauce, shredded cheese and pepperoni slices) that you can heat in a toaster oven or microwave.
Prep Time 15 minutes
Cook Time 20 minutes
Servings 6
Calories 65 kcal

Equipment

  • "Muffin Top" pan (6 cavity)- optional. Or parchment paper.

Ingredients
  

  • 3 cups defrosted frozen riced cauliflower (I use "Green Giant" riced cauliflower)
  • 1 egg
  • 1 egg yolk
  • 1/2 cup grated parmesan cheese
  • 1/2 tspn Italian seasoning

Instructions
 

  • Preheat oven to 400° F. Place the 3 cups of defrosted riced cauliflower into a colander and allow water to drain out. I also press sheets of paper towel over the cauliflower to remove more water. You don't need to remove all of the liquid.
  • Place the cauliflower, egg, egg yolk, grated parmesan and Italian seasoning into a bowl and mix gently with a fork. The mixture should be wet but not liquid.
  • If using a shallow "muffin top" pan (with 6 cavities), spray it with cooking oil. Take 1/2 cup of the cauliflower mixture and place into one of the cavities and press down to fill to the edges, so that the crumbs are tight. Repeat with the 5 remaining cavities.
    If shaping the thins freehand, place a parchment paper sheet onto a cookie sheet or shallow baking pan (9" x 13"). Take 1/2 cup of the mixture and shape it into a "round" about 4" wide and 1/2" thick. Repeat until you have six thins. Leave about 2" between the thins.
  • Bake the thins for 10 minutes at 400° F. Remove pan from the oven and gently turn the thins over (with a small silicone spatula) and bake for about 8 minutes more, or until the edges start to brown.
    If you want, you can broil the thins for an additional minute or two, to brown them further. I usually do this.
  • Remove from the pan and allow to cool. You can eat them right away, or you can refrigerate or freeze them for later use.