Garlic Parmesan Keto Croutons
Nothing adds to a salad or soup quite like the crisp, buttery, texture of a crouton. Cheese crisps or low-carb crackers can do in a pinch, but since I’ve started a low-carb way of life I’ve missed the lovely crunch of a fresh crouton. These keto croutons have a crisp exterior with a warm, soft, interior that has hints of garlic and butter can turn a boring side salad into a satisfying main dish. These are croutons are packed with fiber and protein in every handful!
To make these delicious little salad and soup toppers, you
begin by making two large dough balls that bake as “buns”. These buns can then
be cut into pieces and drizzled in oil and cheese before baking again to crisp
up the pieces. This recipe is so versatile because you can use any variety of
herbs or seasonings to meet your salad needs. Parmesan and garlic is my go-to
but sundried tomato and basil or butter and rosemary would be equally as
delicious!
This makes a total of 6 servings, 5 Garlic Parmesan Keto
Croutons per serving. Each serving comes out to be 91 Calories, 7.25 g Fat,
1.53g Net Carbs, and 3.48 g Protein.
The Preparation
- ½ cup almond flour
- 4 teaspoons psyllium husk fiber
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 2 large egg whites
- 1 tablespoon avocado oil (olive is fine)
- 1 tablespoon grated Parmesan cheese
The Execution
- Heat oven to 350°F and line a baking sheet with parchment. Combine almond flour, psyllium fiber, baking powder, garlic and salt in a large mixing bowl and stir until uniform.
- Add egg whites to the dry mixture and stir.
- Work the dough with a spatula or your hands until it is a thick, slightly sticky consistently.
- Divide dough into two balls and place on the parchment. They will already begin to become drier as you continue to work with them so move quickly!
- Flatten each dough ball slightly and bake for 10 minutes or until the dough seems firm but not crusted on the edges.
- Cut each portion in half, like a burger bun, and then each sliced into squares. This should yield about 9 croutons per section of dough.
- Drizzle croutons with oil and sprinkle with Parmesan cheese then return to oven until the cheese has melted and browned.
- Cool and serve on keto salads or soups!
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