Low carb croutons & breadcrumbs with black olives

Instructions

90 seconds keto bread

1. Add all of the ingredients in a microwavable bowl or mug
2. Whisk, until all ingredients are well mixed - you may use a mini coffee mixer
3. Microwave for 90 seconds
4. Let it cool for a while and then take it out of the mug using a knife if needed
5. Cut the bread into slices, then into cubes and place in a mixing bowl

Croutons

1. Preheat the oven to 180°C / 350°F
2. Chop the olives or mash them using a fork
3. Put the olive oil and olives in a small jar with lid and shake to combine
4. Spread the olive mix over the bread cubes and toss until fully coated
5. Spread the bread cubes in a single layer on a baking tray covered with parchment paper
6. Season with freshly ground black pepper to achieve a spicy flavor
7. Bake for 10-15 minutes, until they are golden brown and crispy
8. Let them cool before serving or storing

Notes

✔ You may substitute almond milk with an egg, at a proportion of 1 egg per 4 servings

✔ 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