Low carb croutons & breadcrumbs with oregano & thyme

Use your keto bread to make croutons for your soups and salads, or grind them into breadcrumbs. They are easy to make and you can customize them in many ways, just before baking: add dried spices [like garlic, onion, chili powders], add dried herbs [like oregano, thyme, rosemary], toss them in sauces [like keto ketchup or barbecue] or make plain croutons with salt and pepper. One recipe, many options to carry it out!

5 min
18 min

Nutrition facts

Energy: 113 kcal
Protein: 2.0 gr
Fat: 11.3 gr
Net carbs: 1.1 gr


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)


1 tbsp(s) ghee (14 gr)

0.5 tsp(s) dried ground oregano (1 gr)

0.5 tsp(s) dried ground thyme (1 gr)


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 and then into cubes


  1. Preheat the oven to 180°C / 350°F
  2. Melt the ghee in a saucepan oven medium-low heat
  3. When ghee is melted, season with thyme & oregano, add the bread cubes and stir, until the cubes are fully coated
  4. Spread the bread cubes in a single layer on a baking tray covered with parchment paper
  5. Bake for 10-15 minutes, until they are golden brown and crispy
  6. Let them cool before serving or storing


✔ 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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