Low Carb Keto Croutons

Katrin Nürnberger from sugarfreelondoner.com

There’s nothing like keto croutons to sass up your favourite soup or salad. These speedy gluten free croutons use a version of my 90 second bread. They are so tasty!

Course Side Dish

Cuisine British

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings

Calories 188kcal

Author Katrin Nürnberger

Ingredients

Bread

3 large egg whites
9 tbsp almond flour 54g, use 8.5 tbsp if your almond flour is super fine
¾ tsp psyllium husk powder
¾ tsp baking powder
1.5 tbsp water

Topping

3 tbsp olive oil
1 garlic clove minced, or ½ tsp garlic powder
⅓ - ½ tsp flaked sea salt to taste
¼ tsp black pepper
1 tbsp dried Italian herbs

Instructions

Preheat the oven to 375F / 190C electric or 340F / 170C fan.
Combine the egg whites, almond flour, psyllium husk powder, baking powder and water in a bowl and mix with a fork.
Grease a 5 x 5 inch container and fill in the bread dough. Microwave for 3 minutes on high.
Allow to cool. Chop into 30 cubes.
Mix the ingredients for the topping in a bowl. Toss croutons in the olive oil mix and bake until crisp (20 - 25 minutes), turning once.

Notes

2.4g net carbs per portion. Makes 4 servings. 32 croutons in total, 8 croutons per serve.

Hands on time: 5 minutes.

Storage: Air-tight container for up to 5 days.

Make sure you use psyllium husk powder, which is a very fine powder. If you only have whole psyllium husks (these look like little sticks), use 1.5 tsp.

Nutrition