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!

PREP
5 min
COOK
18 min
SERVINGS
4

Nutrition facts

Energy: 130 kcal
Protein: 3.5 gr
Fat: 12.4 gr
Net carbs: 1.2 gr

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) ghee (14 gr)

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

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

Instructions

90 seconds keto bread

  1. Prepare the bread according to our "90 seconds keto bread" recipe*
  2. Cut the bread into slices and then into cubes

Croutons

  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

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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