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Are you a donut lover but struggling to find gluten-free options that taste just as good as the traditional ones? Look no further!
We’ve compiled an extensive collection of 30+ gluten-free cake donut recipes that are perfect for anyone with dietary restrictions or those simply looking to cut back on gluten.
Whether you’re baking for yourself, a loved one, or hosting a gathering, these recipes will ensure everyone gets to enjoy a sweet treat without compromising on taste or texture.
From classic vanilla to fun flavor combinations, there’s a gluten-free cake donut for every palate.
Prepare to indulge in light, fluffy, and flavorful cake donuts that are baked, not fried, and incredibly easy to make!
In this blog, you’ll find everything from the basic batter to unique fillings and glazes that will elevate your gluten-free cake donuts to the next level.
Whether you prefer fruity, chocolatey, or even savory flavors, these recipes will show you how versatile gluten-free donuts can be.
It’s time to get your apron on and start baking delicious treats for breakfast, brunch, or whenever the craving strikes!
30+ Irresistible Gluten-Free Cake Donut Recipes to Satisfy Your Sweet Tooth
With these 30+ gluten-free cake donut recipes, you can say goodbye to the days of missing out on your favorite breakfast or dessert treat.
These recipes offer a wide range of flavor combinations and techniques that are sure to satisfy both your cravings and dietary needs.
Whether you love classic flavors like cinnamon sugar and chocolate glaze or want to experiment with seasonal fruit or nuts, there’s a donut here for everyone.
Baking gluten-free doesn’t have to mean compromising on flavor or texture, and with these easy-to-follow recipes, you’ll be enjoying soft, light, and flavorful donuts in no time.
So, grab your ingredients, preheat your oven, and let’s get baking!
Share these delightful treats with family and friends, and let them experience how delicious gluten-free donuts can truly be.
Keto Cauliflower Pizza Crust
Cauliflower pizza crust is a delicious and low-carb alternative to traditional pizza dough.
This recipe uses grated cauliflower, cheese, and almond flour to create a crispy, flavorful base perfect for keto diets.
It’s an easy-to-make, healthy alternative that still satisfies your pizza cravings while keeping your carb count low.
Ingredients:
- 1 medium cauliflower head, grated
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup almond flour
- 1 large egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
Instructions:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Grate the cauliflower using a box grater or a food processor until you have fine cauliflower rice. Microwave the grated cauliflower in a bowl for about 5 minutes, then let it cool slightly.
- Once cooled, place the cauliflower in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
- In a bowl, mix the cauliflower with mozzarella cheese, Parmesan cheese, almond flour, egg, garlic powder, oregano, salt, and pepper.
- Form the dough into a crust shape on the parchment paper, pressing it down evenly.
- Bake for 15-20 minutes until the edges are golden and crispy.
- Remove from the oven and add your favorite keto-friendly pizza toppings, then bake again for 5-10 minutes.
Cauliflower pizza crust offers a delicious base for your pizza while being packed with nutrients.
It’s a great way to enjoy pizza without the guilt.
Plus, it’s a fantastic option for those following a keto diet or anyone looking to reduce their carb intake. You can customize the crust with your favorite toppings, making it as versatile as traditional pizza.
Cheesy Keto Cauliflower Crust Breadsticks
These keto cauliflower crust breadsticks are the perfect appetizer or side dish for your low-carb meals.
They’re cheesy, crispy on the outside, and soft on the inside—everything you want in a breadstick, but without the carbs.
Ingredients:
- 1 medium cauliflower head, grated
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup ground flaxseed
- 1 large egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 1 tablespoon olive oil (for brushing)
Instructions:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Grate the cauliflower and microwave it for 5 minutes until tender. Let it cool, then squeeze out excess moisture.
- In a large mixing bowl, combine the cauliflower, mozzarella, Parmesan, flaxseed, egg, garlic powder, onion powder, salt, and pepper. Stir until well mixed.
- Form the dough into a rectangular shape on the parchment paper, about 1/2 inch thick.
- Brush with olive oil and bake for 15-20 minutes, until the breadsticks are golden brown.
- Slice into sticks and serve with marinara sauce or your favorite keto dipping sauce.
These cheesy breadsticks are an excellent snack or side dish that will leave you satisfied without blowing your carb budget.
The ground flaxseed helps to bind the dough and adds healthy omega-3 fatty acids, while the mozzarella and Parmesan cheeses bring a rich, savory flavor.
You can dip them in marinara sauce or enjoy them on their own—they are perfect for any occasion!
Keto Cauliflower Crust Tarts
Keto cauliflower crust tarts are a wonderful option for a savory snack or meal.
These individual-sized tarts are filled with a creamy, rich filling and have a golden, crispy cauliflower crust.
It’s a unique and satisfying low-carb dish that’s perfect for brunch or a light dinner.
Ingredients:
- 1 medium cauliflower head, grated
- 1 cup shredded mozzarella cheese
- 1/4 cup almond flour
- 1 large egg
- 1 tablespoon fresh thyme leaves (optional)
- Salt and pepper, to taste
- 1/2 cup heavy cream
- 2 large eggs (for filling)
- 1/2 cup cooked spinach (squeezed dry)
- 1/2 cup grated cheddar cheese
Instructions:
- Preheat your oven to 375°F (190°C) and grease a tart pan or muffin tin.
- Grate the cauliflower and microwave it for 5 minutes. Squeeze out excess moisture and let it cool.
- Mix the cauliflower with mozzarella cheese, almond flour, 1 egg, thyme, salt, and pepper. Press the mixture into the tart pans to form a crust.
- Bake for 10-12 minutes until the crust is lightly golden.
- In a separate bowl, whisk together the heavy cream, 2 eggs, cooked spinach, and cheddar cheese. Season with salt and pepper.
- Pour the filling into the baked cauliflower crusts and return to the oven for 12-15 minutes, or until the filling is set and golden.
- Allow to cool slightly before serving.
These keto cauliflower crust tarts offer a rich, satisfying dish that’s ideal for anyone on a low-carb or keto diet.
The cauliflower crust provides a light, crispy base, while the creamy filling offers a comforting taste with the spinach and cheese.
Perfect for meal prepping or serving at gatherings, these tarts are a wonderful way to enjoy a healthy and indulgent dish with minimal carbs.
Keto Cauliflower Crust Quiche
This keto cauliflower crust quiche combines the savory goodness of a classic quiche with a low-carb cauliflower crust.
Packed with eggs, cheese, and veggies, it’s a fantastic option for a hearty breakfast or brunch that will keep you satisfied throughout the day.
Ingredients:
- 1 medium cauliflower head, grated
- 1 cup shredded mozzarella cheese
- 1/4 cup almond flour
- 1 large egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried basil
- Salt and pepper, to taste
- 6 large eggs (for filling)
- 1/2 cup heavy cream
- 1/2 cup cooked bacon or sausage (optional)
- 1/2 cup diced bell peppers
- 1/4 cup chopped onions
- 1/2 cup shredded cheddar cheese
Instructions:
- Preheat your oven to 375°F (190°C) and grease a pie dish or tart pan.
- Grate the cauliflower and microwave it for 5 minutes to soften. Let it cool, then squeeze out the excess moisture.
- In a mixing bowl, combine the cauliflower with mozzarella, almond flour, 1 egg, garlic powder, basil, salt, and pepper. Mix well.
- Press the cauliflower mixture into the prepared pan, shaping it into a crust. Bake for 10-12 minutes until golden.
- Meanwhile, whisk together the 6 eggs, heavy cream, and salt and pepper in a bowl. Stir in the cooked bacon, bell peppers, onions, and cheddar cheese.
- Pour the egg mixture into the cauliflower crust and bake for 25-30 minutes, until the quiche is set and lightly golden on top.
- Let cool for a few minutes before slicing and serving.
This keto cauliflower crust quiche is a versatile dish that can be enjoyed for any meal of the day.
The cauliflower crust provides a nice texture that complements the creamy and cheesy filling.
Whether served warm or cold, it’s an excellent choice for meal prepping or for brunch with friends and family.
Plus, you can easily customize it with your favorite veggies or meats.
Keto Cauliflower Crust Sandwich Buns
These keto cauliflower crust sandwich buns are perfect for anyone craving a low-carb alternative to traditional sandwich bread.
With a golden crust and a tender, chewy interior, these buns can hold your favorite fillings without the carbs—making them ideal for a keto-friendly lunch or dinner.
Ingredients:
- 1 medium cauliflower head, grated
- 1 cup shredded mozzarella cheese
- 1/4 cup almond flour
- 2 large eggs
- 1 tablespoon dried Italian herbs
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1 tablespoon olive oil (for brushing)
Instructions:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Grate the cauliflower and microwave it for 5 minutes. Let it cool and squeeze out any excess moisture.
- In a bowl, combine the cauliflower, mozzarella, almond flour, eggs, Italian herbs, garlic powder, salt, and pepper. Stir to combine into a dough.
- Divide the dough into 6 equal portions and shape them into round buns on the prepared baking sheet.
- Brush the tops of the buns with olive oil and bake for 15-20 minutes until golden brown.
- Let the buns cool slightly before slicing and using for sandwiches.
These keto cauliflower crust sandwich buns are a fantastic way to enjoy sandwiches without the carbs.
They’re soft, light, and perfect for pairing with keto-friendly meats, cheeses, or veggies.
Whether you’re making a classic turkey sandwich or a veggie-packed delight, these buns make a great low-carb base for your favorite fillings.
Keto Cauliflower Crust Breakfast Pizza
A breakfast pizza made with a cauliflower crust is a wonderful way to start your day on a low-carb note.
With eggs, bacon, cheese, and vegetables, this recipe gives you all the comfort of a pizza while staying within your keto limits.
Ingredients:
- 1 medium cauliflower head, grated
- 1 cup shredded mozzarella cheese
- 1/4 cup almond flour
- 1 large egg
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 2 eggs (for topping)
- 1/4 cup cooked bacon, crumbled
- 1/4 cup diced bell peppers
- 1/4 cup diced onions
- 1/2 cup shredded cheddar cheese
Instructions:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Grate the cauliflower and microwave it for 5 minutes. Let it cool and squeeze out excess moisture.
- In a bowl, combine the cauliflower, mozzarella, almond flour, 1 egg, garlic powder, salt, and pepper. Mix well and form the dough into a round pizza crust on the parchment paper.
- Bake the cauliflower crust for 15-20 minutes until golden brown and crispy.
- While the crust bakes, cook the bacon and chop the vegetables.
- Once the crust is ready, crack two eggs onto the pizza, sprinkle with bacon, bell peppers, onions, and shredded cheddar cheese.
- Return to the oven and bake for an additional 8-10 minutes, until the eggs are cooked to your liking and the cheese is melted.
This keto cauliflower crust breakfast pizza is an indulgent yet healthy way to enjoy breakfast.
The cauliflower crust provides a solid base while the eggs, bacon, and vegetables bring a savory, satisfying flavor.
It’s a great way to fuel your day while sticking to your keto goals, and it’s perfect for meal prepping or serving at weekend brunch.
Keto Cauliflower Crust Chicken Alfredo Bake
This keto cauliflower crust chicken alfredo bake combines a creamy, rich chicken Alfredo with a delicious cauliflower crust base.
It’s the perfect comfort food for anyone on a low-carb diet, offering a satisfying, hearty meal without the extra carbs.
Ingredients:
- 1 medium cauliflower head, grated
- 1 cup shredded mozzarella cheese
- 1/4 cup almond flour
- 1 large egg
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 2 cups cooked chicken breast, shredded
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon dried Italian herbs
- 1/4 cup chopped spinach (optional)
Instructions:
- Preheat your oven to 375°F (190°C) and grease a 9×9 baking dish.
- Grate the cauliflower and microwave it for 5 minutes. Let it cool and squeeze out excess moisture.
- In a bowl, combine the cauliflower, mozzarella, almond flour, egg, garlic powder, salt, and pepper. Mix until smooth.
- Press the mixture into the bottom of the prepared baking dish, forming a crust.
- Bake the cauliflower crust for 12-15 minutes until golden and firm.
- In a separate pan, heat the heavy cream, Parmesan cheese, and Italian herbs over medium heat. Stir until the sauce thickens slightly.
- Add the shredded chicken and spinach to the sauce and stir to combine.
- Pour the chicken Alfredo mixture over the cauliflower crust and return to the oven for 15-20 minutes, until bubbly and golden.
- Let cool slightly before serving.
This keto cauliflower crust chicken Alfredo bake is a creamy, cheesy dish that will satisfy your comfort food cravings without the carbs.
The cauliflower crust is sturdy and absorbs the creamy Alfredo sauce perfectly, making it a rich, flavorful meal that feels indulgent yet light.
This dish is perfect for a family dinner or meal prep for the week ahead.
Keto Cauliflower Crust Veggie Frittata
A keto cauliflower crust veggie frittata is an easy, nutritious, and versatile dish that works for any meal of the day.
It’s packed with eggs, cheese, and fresh vegetables, making it a great way to get in your veggies while staying within your keto guidelines.
Ingredients:
- 1 medium cauliflower head, grated
- 1 cup shredded mozzarella cheese
- 1/4 cup almond flour
- 1 large egg (for crust)
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 6 large eggs (for filling)
- 1/4 cup heavy cream
- 1/2 cup chopped spinach
- 1/4 cup diced bell peppers
- 1/4 cup diced onions
- 1/4 cup shredded cheddar cheese
Instructions:
- Preheat your oven to 375°F (190°C) and grease a pie dish or tart pan.
- Grate the cauliflower and microwave it for 5 minutes. Let it cool and squeeze out excess moisture.
- In a bowl, combine the cauliflower with mozzarella, almond flour, 1 egg, garlic powder, salt, and pepper. Press the mixture into the prepared pan to form a crust.
- Bake the cauliflower crust for 10-12 minutes, until golden brown.
- While the crust is baking, whisk together the eggs, heavy cream, spinach, bell peppers, onions, and cheddar cheese. Season with salt and pepper.
- Pour the egg mixture over the cauliflower crust and bake for 20-25 minutes, or until the frittata is set and lightly golden on top.
- Let the frittata cool slightly before slicing and serving.
This keto cauliflower crust veggie frittata is a great meal to enjoy for breakfast, lunch, or dinner.
It’s filled with healthy vegetables and packed with protein, making it both nutritious and filling.
The cauliflower crust serves as a light yet satisfying base, allowing the eggs and veggies to shine.
It’s perfect for meal prep or a quick, delicious weeknight meal.
Keto Cauliflower Crust Garlic Parmesan Knots
These keto cauliflower crust garlic Parmesan knots are an irresistible snack or side dish that will fit perfectly into any low-carb lifestyle.
With a crispy, cheesy exterior and a soft, tender inside, they’re perfect for dipping in marinara or enjoying on their own.
Ingredients:
- 1 medium cauliflower head, grated
- 1 cup shredded mozzarella cheese
- 1/4 cup almond flour
- 1 large egg
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese
- 2 tablespoons melted butter
- 1 tablespoon chopped parsley
Instructions:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Grate the cauliflower and microwave it for 5 minutes. Let it cool and squeeze out the moisture.
- In a bowl, combine the cauliflower, mozzarella, almond flour, egg, garlic powder, salt, and pepper. Stir until well mixed.
- Roll the mixture into small balls and then shape them into knots, twisting them slightly.
- Place the knots onto the prepared baking sheet and bake for 15-18 minutes, or until golden and crispy.
- In a small bowl, mix the melted butter with garlic powder, Parmesan cheese, and chopped parsley.
- Once the knots are baked, brush them with the garlic Parmesan butter mixture.
- Serve with a side of marinara sauce for dipping.
These keto cauliflower crust garlic Parmesan knots are a fun and delicious way to enjoy a low-carb snack or side dish.
The savory garlic and Parmesan flavors are complemented by the soft and cheesy texture of the cauliflower crust, making them a perfect addition to any keto meal.
Serve them at a family dinner, as a snack, or at your next gathering for a crowd-pleasing treat!
Keto Cauliflower Crust Meatball Sub
The keto cauliflower crust meatball sub is a delicious, low-carb take on the classic Italian sub sandwich.
Packed with savory meatballs and marinara sauce, this recipe uses a cauliflower crust to replace traditional bread, making it perfect for a keto-friendly meal that’s filling and flavorful.
Ingredients:
- 1 medium cauliflower head, grated
- 1 cup shredded mozzarella cheese
- 1/4 cup almond flour
- 1 large egg
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 2 cups cooked meatballs (keto-friendly)
- 1 cup marinara sauce (sugar-free)
- 1/2 cup shredded mozzarella cheese (for topping)
- Fresh basil leaves (optional)
Instructions:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Grate the cauliflower and microwave it for 5 minutes. Allow it to cool and squeeze out the moisture.
- In a bowl, combine the cauliflower, mozzarella, almond flour, egg, garlic powder, salt, and pepper. Stir to form a dough-like consistency.
- Press the cauliflower mixture into the shape of a sub roll on the baking sheet.
- Bake the crust for 12-15 minutes, or until golden brown and firm.
- While the crust bakes, heat the meatballs in marinara sauce on the stove until warmed through.
- Once the crust is done, remove it from the oven and top it with the meatballs and sauce.
- Sprinkle shredded mozzarella over the top and bake for another 5 minutes, until the cheese is melted and bubbly.
- Garnish with fresh basil leaves if desired, then slice and serve.
This keto cauliflower crust meatball sub is a great way to enjoy a hearty, comforting meal without the carbs.
The cauliflower crust holds up well to the rich marinara and meatballs, offering a satisfying substitute for traditional bread. Whether you’re craving a classic meatball sub or just want a healthy keto alternative, this recipe is sure to become a favorite.
Keto Cauliflower Crust Stuffed Mushrooms
Keto cauliflower crust stuffed mushrooms are a savory appetizer or side dish that combines the earthiness of mushrooms with the cheesy goodness of a cauliflower crust.
They’re perfect for a keto party platter, family dinner, or as an elegant bite-sized snack.
Ingredients:
- 1 medium cauliflower head, grated
- 1 cup shredded mozzarella cheese
- 1/4 cup almond flour
- 1 large egg
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 12 large mushroom caps, stems removed
- 1/4 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
Instructions:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Grate the cauliflower and microwave it for 5 minutes. Let it cool, then squeeze out excess moisture.
- In a bowl, mix the cauliflower with mozzarella, almond flour, egg, garlic powder, salt, and pepper. Stir until well combined.
- Scoop about 1-2 tablespoons of the cauliflower mixture into each mushroom cap, pressing it in to fill the center.
- Place the stuffed mushrooms onto the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
- While the mushrooms bake, mix the cream cheese and Parmesan cheese together in a small bowl.
- Once the mushrooms are done, remove them from the oven and top each with a small dollop of the cream cheese mixture.
- Return the mushrooms to the oven for an additional 5 minutes to melt the cream cheese.
- Garnish with fresh parsley and serve warm.
These keto cauliflower crust stuffed mushrooms are a delightful appetizer or side dish that combines the best of savory and cheesy flavors.
The cauliflower crust gives the mushrooms a unique, satisfying texture, while the cream cheese and Parmesan topping adds richness and creaminess.
Perfect for serving at parties or family gatherings, they’re sure to be a crowd-pleaser.
Keto Cauliflower Crust Taco Cups
Keto cauliflower crust taco cups are a fun and flavorful low-carb twist on taco night.
With a crispy cauliflower crust, these individual taco cups are perfect for holding all your favorite taco fillings, from seasoned ground beef to fresh veggies, all while keeping your carb count low.
Ingredients:
- 1 medium cauliflower head, grated
- 1 cup shredded mozzarella cheese
- 1/4 cup almond flour
- 1 large egg
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- 1/2 lb ground beef (or ground turkey)
- 1 tablespoon taco seasoning (sugar-free)
- 1/2 cup diced tomatoes
- 1/4 cup shredded cheddar cheese
- 1/4 cup sour cream (optional)
- Chopped cilantro for garnish (optional)
Instructions:
- Preheat your oven to 375°F (190°C) and grease a muffin tin.
- Grate the cauliflower and microwave it for 5 minutes. Let it cool and squeeze out excess moisture.
- In a bowl, mix the cauliflower, mozzarella, almond flour, egg, chili powder, salt, and pepper to form a dough-like mixture.
- Press the cauliflower mixture into the muffin tin, forming little cups. Bake for 12-15 minutes until the edges are golden brown and crispy.
- While the crusts bake, cook the ground beef in a pan over medium heat, adding taco seasoning and stirring until fully cooked. Stir in the diced tomatoes and set aside.
- Once the cauliflower crusts are done, remove them from the oven and fill each cup with the seasoned ground beef mixture.
- Top with shredded cheddar cheese and bake for an additional 5-7 minutes, until the cheese is melted.
- Serve with a dollop of sour cream and a sprinkle of fresh cilantro for garnish.
These keto cauliflower crust taco cups are the perfect solution for taco night cravings without the extra carbs.
They’re customizable with any taco filling you love, from ground beef to shredded chicken or even veggies.
The crispy cauliflower crust provides a sturdy base, while the melted cheese and fresh toppings complete the dish. Whether you’re hosting a taco party or looking for a fun, low-carb dinner option, these taco cups are a hit!
Keto Cauliflower Crust Lasagna
Keto cauliflower crust lasagna is a low-carb version of the classic Italian dish, featuring a delicious cauliflower crust layered with all the flavors of traditional lasagna.
This recipe replaces pasta sheets with cauliflower, making it a healthier alternative while still being rich, cheesy, and hearty.
Ingredients:
- 1 medium cauliflower head, grated
- 1 cup shredded mozzarella cheese
- 1/4 cup almond flour
- 1 large egg
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1 lb ground beef or turkey
- 1 jar (24 oz) sugar-free marinara sauce
- 1 cup ricotta cheese
- 1/2 cup shredded Parmesan cheese
- 1 egg (for ricotta mixture)
- Fresh basil, for garnish
Instructions:
- Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish.
- Grate the cauliflower and microwave it for 5 minutes. Let it cool, then squeeze out excess moisture.
- In a bowl, combine the cauliflower with mozzarella, almond flour, 1 egg, garlic powder, salt, and pepper. Mix well until smooth.
- Press the cauliflower mixture into the bottom of the baking dish to form a crust.
- Bake the crust for 12-15 minutes, until golden and firm.
- While the crust bakes, cook the ground beef or turkey in a skillet over medium heat until browned. Add the marinara sauce and simmer for 10 minutes.
- In a separate bowl, mix the ricotta cheese, Parmesan cheese, and 1 egg. Season with salt and pepper.
- Once the cauliflower crust is ready, layer the ricotta mixture, meat sauce, and additional shredded mozzarella in layers over the crust.
- Repeat the layers until you run out of ingredients, ending with a layer of mozzarella cheese on top.
- Bake for 20-25 minutes, until the cheese is melted and bubbly. Garnish with fresh basil and serve.
This keto cauliflower crust lasagna brings all the delicious flavors of traditional lasagna with a healthier, low-carb twist. The cauliflower crust acts as a perfect base, while the ricotta and meat sauce layers add richness and flavor.
It’s an excellent option for a keto-friendly family dinner or meal prep that’s satisfying and comforting without the carbs.
Keto Cauliflower Crust Garlic Knots with Herb Butter
These keto cauliflower crust garlic knots are an indulgent snack or side dish, combining the flavors of garlic and herbs with a crispy cauliflower base.
They’re perfect for dipping in marinara or enjoying as a standalone treat on your keto journey.
Ingredients:
- 1 medium cauliflower head, grated
- 1 cup shredded mozzarella cheese
- 1/4 cup almond flour
- 1 large egg
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1/4 cup melted butter
- 2 teaspoons fresh chopped parsley
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder (for butter)
- 1/2 teaspoon crushed red pepper flakes (optional)
Instructions:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Grate the cauliflower and microwave it for 5 minutes. Let it cool and squeeze out the moisture.
- In a mixing bowl, combine the cauliflower with mozzarella, almond flour, egg, garlic powder, salt, and pepper. Stir until well combined.
- Roll the mixture into small balls, then twist them into knots. Place the knots on the prepared baking sheet.
- Bake for 15-18 minutes, or until golden and crispy.
- While the knots bake, mix melted butter, parsley, oregano, garlic powder, and crushed red pepper flakes (if using).
- Once the knots are done, brush them with the herb butter mixture and return them to the oven for an additional 2-3 minutes to soak in the flavors.
- Serve warm with marinara sauce or enjoy on their own.
These keto cauliflower crust garlic knots are the perfect combination of crispy, cheesy, and garlicky goodness.
The cauliflower base gives them a satisfying texture, while the buttery garlic and herb topping takes them to the next level. Ideal for a party, side dish, or snack, these garlic knots are sure to become a favorite in your low-carb repertoire.
Keto Cauliflower Crust Shrimp Scampi Bake
Keto cauliflower crust shrimp scampi bake is a light yet indulgent dish that combines a cheesy cauliflower crust with succulent shrimp in a garlicky, buttery sauce.
It’s a low-carb version of a classic shrimp scampi, perfect for a keto-friendly dinner that’s both satisfying and full of flavor.
Ingredients:
- 1 medium cauliflower head, grated
- 1 cup shredded mozzarella cheese
- 1/4 cup almond flour
- 1 large egg
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1/2 cup dry white wine or chicken broth
- 1 tablespoon lemon juice
- 1/4 cup chopped parsley
- 1/4 teaspoon red pepper flakes (optional)
Instructions:
- Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish.
- Grate the cauliflower and microwave it for 5 minutes. Let it cool, then squeeze out excess moisture.
- In a bowl, combine the cauliflower, mozzarella, almond flour, egg, garlic powder, salt, and pepper. Mix until smooth.
- Press the cauliflower mixture into the bottom of the baking dish to form a crust.
- Bake the cauliflower crust for 12-15 minutes, until golden and firm.
- While the crust bakes, melt butter in a skillet over medium heat. Add the minced garlic and sauté for 2-3 minutes until fragrant.
- Add the shrimp to the pan and cook until pink, about 2-3 minutes per side. Remove the shrimp from the pan and set aside.
- In the same skillet, add the white wine or chicken broth and lemon juice. Stir to combine, scraping up any garlic bits from the pan. Let it simmer for 2-3 minutes.
- Return the shrimp to the skillet and toss to coat in the sauce. Stir in chopped parsley and red pepper flakes, if using.
- Once the cauliflower crust is done, pour the shrimp and sauce over the crust and bake for an additional 5-7 minutes until bubbly and golden.
- Garnish with additional parsley and serve.
This keto cauliflower crust shrimp scampi bake is a delicious, light, and flavorful meal that’s perfect for any occasion.
The cauliflower crust provides a perfect base for the garlicky shrimp, making it an ideal choice for those following a keto or low-carb diet.
The buttery, lemony sauce adds richness and depth, making this dish both satisfying and indulgent.
Keto Cauliflower Crust BBQ Chicken Pizza
Keto cauliflower crust BBQ chicken pizza is a smoky, savory twist on the traditional pizza, topped with tender chicken, zesty BBQ sauce, and melty cheese.
This recipe offers a delicious, low-carb alternative to the usual pizza, perfect for a satisfying and flavor-packed meal.
Ingredients:
- 1 medium cauliflower head, grated
- 1 cup shredded mozzarella cheese
- 1/4 cup almond flour
- 1 large egg
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1 cup cooked chicken breast, shredded
- 1/4 cup sugar-free BBQ sauce
- 1/4 red onion, thinly sliced
- 1/4 cup shredded cheddar cheese
- Fresh cilantro, for garnish
Instructions:
- Preheat your oven to 375°F (190°C) and line a pizza stone or baking sheet with parchment paper.
- Grate the cauliflower and microwave it for 5 minutes. Let it cool and squeeze out excess moisture.
- In a mixing bowl, combine the cauliflower, mozzarella, almond flour, egg, garlic powder, salt, and pepper. Stir until a dough forms.
- Press the cauliflower mixture into a pizza shape on the prepared baking sheet, creating a thin, even crust.
- Bake the cauliflower crust for 12-15 minutes, or until golden and firm.
- While the crust bakes, toss the shredded chicken with the BBQ sauce until well coated.
- Once the crust is done, remove it from the oven and top it with BBQ chicken, red onion slices, and cheddar cheese.
- Return the pizza to the oven and bake for an additional 8-10 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
This keto cauliflower crust BBQ chicken pizza is a delicious, low-carb take on a fan-favorite.
The smoky, tangy BBQ sauce pairs perfectly with the tender chicken and melty cheese, making it an irresistible choice for anyone craving pizza without the carbs. It’s perfect for a fun, keto-friendly dinner or a weekend treat.
Keto Cauliflower Crust Breakfast Pizza
Keto cauliflower crust breakfast pizza is a creative way to enjoy breakfast for dinner while sticking to your low-carb lifestyle.
Topped with eggs, sausage, cheese, and veggies, this pizza is hearty, savory, and packed with protein to keep you energized all day long.
Ingredients:
- 1 medium cauliflower head, grated
- 1 cup shredded mozzarella cheese
- 1/4 cup almond flour
- 1 large egg
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1/2 lb breakfast sausage, crumbled and cooked
- 2 large eggs (for pizza topping)
- 1/4 cup diced bell peppers
- 1/4 cup sliced mushrooms
- 1/4 cup shredded cheddar cheese
Instructions:
- Preheat your oven to 375°F (190°C) and line a pizza stone or baking sheet with parchment paper.
- Grate the cauliflower and microwave it for 5 minutes. Let it cool and squeeze out excess moisture.
- In a bowl, combine the cauliflower, mozzarella, almond flour, egg, garlic powder, salt, and pepper. Stir until smooth and well combined.
- Press the cauliflower mixture into a pizza shape on the prepared baking sheet, making a thin, even crust.
- Bake the cauliflower crust for 12-15 minutes until golden brown and firm.
- While the crust bakes, cook the breakfast sausage until browned and cooked through.
- Once the crust is ready, top it with the cooked sausage, bell peppers, mushrooms, and shredded cheddar cheese.
- Create two small wells on the pizza and crack an egg into each well.
- Return the pizza to the oven and bake for an additional 8-10 minutes, or until the eggs are cooked to your desired doneness.
- Slice and serve immediately.
This keto cauliflower crust breakfast pizza is a filling and nutritious option that combines the best of breakfast and pizza. The crispy cauliflower crust serves as the perfect base for the flavorful sausage, cheese, and eggs.
It’s a great option for a special breakfast, brunch, or a unique dinner that’s sure to keep you satisfied.
Keto Cauliflower Crust Pesto Chicken Flatbread
Keto cauliflower crust pesto chicken flatbread is a vibrant and flavorful dish that combines a crispy cauliflower crust with creamy pesto, tender chicken, and mozzarella cheese.
This simple yet indulgent meal is perfect for a quick lunch or dinner on your low-carb journey.
Ingredients:
- 1 medium cauliflower head, grated
- 1 cup shredded mozzarella cheese
- 1/4 cup almond flour
- 1 large egg
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1/2 cup cooked chicken breast, shredded
- 1/4 cup pesto sauce (store-bought or homemade)
- 1/4 cup sliced sun-dried tomatoes
- Fresh basil leaves, for garnish
Instructions:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Grate the cauliflower and microwave it for 5 minutes. Let it cool, then squeeze out excess moisture.
- In a bowl, combine the cauliflower with mozzarella, almond flour, egg, garlic powder, salt, and pepper. Mix well until smooth.
- Press the cauliflower mixture into a flatbread shape on the prepared baking sheet, making sure it’s an even thickness.
- Bake the cauliflower crust for 12-15 minutes, or until golden and firm.
- While the crust bakes, toss the cooked chicken with pesto sauce until well coated.
- Once the crust is done, remove it from the oven and spread a thin layer of pesto sauce over the crust.
- Top with the pesto-coated chicken, sun-dried tomatoes, and a little extra mozzarella cheese.
- Return to the oven for 5-7 minutes, until the cheese is melted and bubbly.
- Garnish with fresh basil leaves before serving.
This keto cauliflower crust pesto chicken flatbread is a quick, fresh, and flavorful option for a keto-friendly lunch or dinner.
The pesto adds a fresh, herby flavor that pairs beautifully with the tender chicken and crispy cauliflower crust.
It’s a delicious way to enjoy the flavors of pizza while keeping your carbs in check!
Keto Cauliflower Crust Buffalo Chicken Pizza
Keto cauliflower crust buffalo chicken pizza is a spicy, tangy variation of the classic pizza, topped with spicy buffalo chicken, creamy ranch, and melted cheese.
This bold, flavor-packed pizza is perfect for anyone craving a spicy meal without the carbs.
Ingredients:
- 1 medium cauliflower head, grated
- 1 cup shredded mozzarella cheese
- 1/4 cup almond flour
- 1 large egg
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1 cup cooked chicken breast, shredded
- 1/4 cup buffalo sauce
- 1/4 cup ranch dressing
- 1/4 cup sliced green onions
- 1/4 cup shredded cheddar cheese
Instructions:
- Preheat your oven to 375°F (190°C) and line a pizza stone or baking sheet with parchment paper.
- Grate the cauliflower and microwave it for 5 minutes. Let it cool and squeeze out excess moisture.
- In a bowl, combine the cauliflower, mozzarella, almond flour, egg, garlic powder, salt, and pepper. Stir until the dough forms.
- Press the cauliflower mixture into a pizza shape on the prepared baking sheet, creating an even crust.
- Bake the cauliflower crust for 12-15 minutes until golden and firm.
- While the crust bakes, toss the shredded chicken with buffalo sauce until coated.
- Once the crust is done, spread a thin layer of ranch dressing on top of the crust.
- Top with the buffalo chicken, cheddar cheese, and sliced green onions.
- Return the pizza to the oven for 8-10 minutes, or until the cheese is melted and bubbly.
- Slice and serve immediately.
This keto cauliflower crust buffalo chicken pizza offers a perfect balance of heat from the buffalo sauce and creaminess from the ranch.
The cauliflower crust serves as a delicious, low-carb base that complements the spicy chicken and melted cheese.
This pizza is a great option for those who love bold flavors while keeping their carbs in check.
Keto Cauliflower Crust Veggie Supreme Pizza
Keto cauliflower crust veggie supreme pizza is a colorful and satisfying pizza topped with an array of fresh vegetables and cheese.
Packed with nutrients, this veggie-loaded pizza is perfect for anyone craving a healthy, low-carb meal without sacrificing taste.
Ingredients:
- 1 medium cauliflower head, grated
- 1 cup shredded mozzarella cheese
- 1/4 cup almond flour
- 1 large egg
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1/2 cup sliced bell peppers (assorted colors)
- 1/4 cup sliced red onion
- 1/4 cup sliced black olives
- 1/4 cup sliced mushrooms
- 1/4 cup spinach leaves
- 1/4 cup shredded Parmesan cheese
Instructions:
- Preheat your oven to 375°F (190°C) and line a pizza stone or baking sheet with parchment paper.
- Grate the cauliflower and microwave it for 5 minutes. Allow it to cool, then squeeze out excess moisture.
- In a mixing bowl, combine the cauliflower, mozzarella, almond flour, egg, garlic powder, salt, and pepper. Stir until smooth.
- Press the cauliflower mixture into a pizza shape on the prepared baking sheet, ensuring it’s evenly distributed.
- Bake the cauliflower crust for 12-15 minutes until golden and firm.
- While the crust bakes, prepare the vegetables: slice the bell peppers, red onion, olives, and mushrooms.
- Once the crust is done, top it with a layer of spinach leaves, followed by bell peppers, onions, olives, and mushrooms.
- Sprinkle with Parmesan and additional mozzarella cheese.
- Return the pizza to the oven and bake for an additional 8-10 minutes until the cheese is melted and bubbly.
- Slice and serve immediately.
This keto cauliflower crust veggie supreme pizza is a delicious way to enjoy pizza without the carbs.
The array of fresh vegetables provides a burst of color and flavor, while the cauliflower crust serves as a light, crispy base.
Whether you’re a veggie lover or just looking for a low-carb, healthy meal, this pizza is sure to satisfy your cravings.
Keto Cauliflower Crust Meat Lovers Pizza
Keto cauliflower crust meat lovers pizza is a hearty, protein-packed pizza topped with a variety of meats, including bacon, sausage, and pepperoni, on a delicious cauliflower crust.
It’s a satisfying low-carb option for anyone who loves a meaty pizza but wants to avoid the carbs.
Ingredients:
- 1 medium cauliflower head, grated
- 1 cup shredded mozzarella cheese
- 1/4 cup almond flour
- 1 large egg
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1/4 cup cooked sausage, crumbled
- 1/4 cup pepperoni slices
- 1/4 cup cooked bacon, crumbled
- 1/4 cup marinara sauce (sugar-free)
- 1/4 cup shredded cheddar cheese
Instructions:
- Preheat your oven to 375°F (190°C) and line a pizza stone or baking sheet with parchment paper.
- Grate the cauliflower and microwave it for 5 minutes. Allow it to cool, then squeeze out excess moisture.
- In a mixing bowl, combine the cauliflower, mozzarella, almond flour, egg, garlic powder, salt, and pepper. Mix until smooth.
- Press the cauliflower mixture into a pizza shape on the prepared baking sheet, forming an even crust.
- Bake the cauliflower crust for 12-15 minutes until golden and firm.
- While the crust bakes, cook and crumble the sausage, cook and crumble the bacon, and prepare the pepperoni slices.
- Once the crust is done, spread the marinara sauce over the top of the crust.
- Add the sausage, pepperoni, bacon, and shredded cheddar cheese on top of the sauce.
- Return the pizza to the oven for 8-10 minutes, or until the cheese is melted and bubbly.
- Slice and serve immediately.
This keto cauliflower crust meat lovers pizza is a flavorful, meaty option for those following a low-carb diet.
With crispy bacon, savory sausage, and spicy pepperoni, it’s packed with flavor and perfect for anyone craving a protein-packed meal.
The cauliflower crust serves as a sturdy base, allowing you to enjoy all the delicious toppings without the carbs.
Keto Cauliflower Crust Margherita Pizza
Keto cauliflower crust Margherita pizza is a classic, fresh, and simple pizza topped with ripe tomatoes, mozzarella cheese, and fresh basil.
This pizza is light, flavorful, and perfect for a quick, keto-friendly meal that still captures the essence of traditional pizza.
Ingredients:
- 1 medium cauliflower head, grated
- 1 cup shredded mozzarella cheese
- 1/4 cup almond flour
- 1 large egg
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1/2 cup sugar-free marinara sauce
- 1/2 cup fresh mozzarella, sliced
- 1 medium tomato, sliced
- Fresh basil leaves, for garnish
- Olive oil, for drizzling
Instructions:
- Preheat your oven to 375°F (190°C) and line a pizza stone or baking sheet with parchment paper.
- Grate the cauliflower and microwave it for 5 minutes. Let it cool and squeeze out excess moisture.
- In a mixing bowl, combine the cauliflower, shredded mozzarella, almond flour, egg, garlic powder, salt, and pepper. Stir to combine until smooth.
- Press the cauliflower mixture into a pizza shape on the prepared baking sheet, creating a thin, even crust.
- Bake the cauliflower crust for 12-15 minutes until golden and firm.
- While the crust bakes, slice the tomato and fresh mozzarella.
- Once the crust is ready, spread the marinara sauce over the crust.
- Arrange the fresh mozzarella slices and tomato slices on top of the sauce.
- Return the pizza to the oven for 5-7 minutes, until the cheese is melted and bubbly.
- Remove from the oven and garnish with fresh basil leaves and a drizzle of olive oil.
This keto cauliflower crust Margherita pizza is perfect for a light meal that’s still packed with flavor.
The fresh tomatoes and mozzarella cheese provide a delicious contrast to the crispy cauliflower crust.
It’s a great choice for those seeking a simple, refreshing pizza that’s both satisfying and low in carbs.
Keto Cauliflower Crust Sausage and Peppers Pizza
Keto cauliflower crust sausage and peppers pizza combines the savory flavors of Italian sausage with sweet bell peppers, all on a crispy cauliflower crust.
This low-carb pizza is hearty and flavorful, making it a great choice for a satisfying dinner or meal prep.
Ingredients:
- 1 medium cauliflower head, grated
- 1 cup shredded mozzarella cheese
- 1/4 cup almond flour
- 1 large egg
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1/2 lb Italian sausage, crumbled and cooked
- 1/2 red bell pepper, sliced
- 1/2 green bell pepper, sliced
- 1/4 onion, thinly sliced
- 1/2 cup marinara sauce (sugar-free)
- 1/4 cup shredded Parmesan cheese
Instructions:
- Preheat your oven to 375°F (190°C) and line a pizza stone or baking sheet with parchment paper.
- Grate the cauliflower and microwave it for 5 minutes. Let it cool and squeeze out excess moisture.
- In a bowl, combine the cauliflower, mozzarella, almond flour, egg, garlic powder, salt, and pepper. Mix until smooth and well combined.
- Press the cauliflower mixture into a pizza shape on the prepared baking sheet, making an even crust.
- Bake the cauliflower crust for 12-15 minutes until golden and firm.
- While the crust bakes, cook the Italian sausage in a skillet until browned and crumbled.
- Sauté the bell peppers and onions in a separate skillet until tender and slightly caramelized, about 5-7 minutes.
- Once the crust is done, spread a layer of marinara sauce over the crust.
- Top the sauce with cooked sausage, sautéed peppers, onions, and shredded Parmesan cheese.
- Return the pizza to the oven for 8-10 minutes until the cheese is melted and bubbly.
This keto cauliflower crust sausage and peppers pizza is a delicious, savory option for a hearty meal.
The combination of Italian sausage, sweet peppers, and Parmesan cheese brings bold flavors to the cauliflower crust, making for a satisfying and low-carb pizza that everyone will enjoy.
Keto Cauliflower Crust Spinach and Feta Pizza
Keto cauliflower crust spinach and feta pizza offers a Mediterranean twist, with fresh spinach, creamy feta cheese, and a zesty garlic base.
It’s a great low-carb pizza option for anyone who loves spinach and cheese combinations, while still keeping it keto-friendly.
Ingredients:
- 1 medium cauliflower head, grated
- 1 cup shredded mozzarella cheese
- 1/4 cup almond flour
- 1 large egg
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1/2 cup fresh spinach, chopped
- 1/4 cup crumbled feta cheese
- 1/4 cup ricotta cheese
- 1/4 cup shredded Parmesan cheese
- 1 tablespoon olive oil
- 2 cloves garlic, minced
Instructions:
- Preheat your oven to 375°F (190°C) and line a pizza stone or baking sheet with parchment paper.
- Grate the cauliflower and microwave it for 5 minutes. Let it cool and squeeze out excess moisture.
- In a mixing bowl, combine the cauliflower with mozzarella, almond flour, egg, garlic powder, salt, and pepper. Stir until smooth.
- Press the cauliflower mixture into a pizza shape on the prepared baking sheet, creating an even crust.
- Bake the cauliflower crust for 12-15 minutes until golden and firm.
- While the crust bakes, heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Add the chopped spinach to the skillet and cook for 2-3 minutes, until wilted. Remove from heat and set aside.
- Once the crust is ready, spread the ricotta cheese over the pizza crust as a base layer.
- Add the sautéed spinach, crumbled feta, and Parmesan cheese over the ricotta.
- Return to the oven for 5-7 minutes until the cheese is melted and bubbly.
This keto cauliflower crust spinach and feta pizza is a flavorful, nutritious option for anyone who enjoys Mediterranean-inspired dishes.
The creamy ricotta and feta cheese pair perfectly with the sautéed spinach and garlic, while the cauliflower crust keeps it light and low in carbs.
It’s a satisfying and delicious pizza for any occasion!
