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!

PREP
5 min
COOK
18 min
SERVINGS
4

Nutrition facts

Energy: 115 kcal
Protein: 2.0 gr
Fat: 11.6 gr
Net carbs: 1.1 gr

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

1 tbsp(s) olive oil (14 gr)

4 small black olives (13 gr)

ground black pepper (to taste)

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

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