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!

5 min
18 min

Nutrition facts

Energy: 131 kcal
Protein: 3.5 gr
Fat: 12.6 gr
Net carbs: 1.2 gr


90 seconds keto bread

5 tbsp(s) almond flour (35 gr)

1 large egg(s) (50 gr)

0.25 tsp(s) baking powder (1 gr)

1 tbsp(s) olive oil (14 gr)

salt (to taste)


1 tbsp(s) olive oil (14 gr)

4 small black olives (13 gr)

ground black pepper (to taste)


90 seconds keto bread

  1. Prepare the bread according to our "90 seconds keto bread" recipe*
  2. Cut the bread into slices, then into cubes and place in a mixing bowl


  1. Preheat the oven to 180°C / 350°F
  2. Chop the olives or mash them using a fork
  3. Put the olive oil & 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 & crispy
  8. Let them cool before serving or storing


✔ *You may substitute the egg(s) with almond milk, at a proportion of 50gr / 1.8oz of almond milk per egg you substitute

✔ 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

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