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)
1 large egg(s) (50 gr)
0.25 tsp(s) baking powder (1 gr)
1 tbsp(s) olive oil (14 gr)
salt (to taste)
Croutons
1 tbsp(s) olive oil (14 gr)
4 small black olives (13 gr)
ground black pepper (to taste)
Instructions
90 seconds keto bread
- Prepare the bread according to our "90 seconds keto bread" recipe*
- Cut the bread into 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 & 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 & crispy
- Let them cool before serving or storing
Notes
✔ *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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