Low carb croutons & breadcrumbs with black olives
These delicious, crispy and slightly spicy low carb croutons with black olives are a great add-on for your keto Greek salad and not only... Garnish your soups with the croutons or add them in your salads and instantly uplift your dishes!
Nutrition facts
Ingredients
90 seconds keto bread
5 tbsp(s) almond flour (35 gr)
0.2 cup(s) unsweetened almond milk (48 gr)
0.25 tsp(s) baking powder (1 gr)
1 tbsp(s) olive oil (14 gr)
salt (to taste)
Croutons
2 tbsp(s) olive oil (27 gr)
3 small black olives (10 gr)
ground black pepper (to taste)
Instructions
90 seconds keto bread
- Add all of the ingredients in a microwavable bowl or mug
- Whisk until all ingredients are well mixed - you may use a mini coffee mixer
- Microwave for 90 seconds
- Let it cool for a while and then take it out of the mug using a knife if needed
- Cut the bread into 8 slices, then into cubes and place in a mixing bowl
Croutons
- Preheat the oven to 180°C / 350°F
- Chop the olives or mash them using a fork
- Put the olive oil and olives in a small jar with lid and shake to combine
- Spread the olive mix over the bread cubes and toss until fully coated
- Spread the bread cubes in a single layer on a baking tray covered with parchment paper
- Season with freshly ground black pepper to achieve a spicy flavor
- Bake for 10-15 minutes, until they are golden brown and crispy
- Let them cool before serving or storing
Notes
✔ You may substitute almond milk with an egg, at a proportion of 1 egg per 4 bread slices you are preparing
✔ Process the croutons in your food processor and make low carb breadcrumbs
✔ Storage: Store the leftover croutons in an airtight container or a zipper storage bag for 3-4 days or keep them in the freezer
✔ Serving size: 1 bread slice croutons
Vegetarian Keto Recipes
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