Want to learn to make quick-and-easy keto croutons in just a few minutes time for just $3? Keep reading for the keto croutons recipe below…
There’s nothing “new” about the ketogenic diet. It has been used therapeutically for nearly 100 years. And in many ways it models the diet our ancestors consumed for millennia. So while it might seem strange that the “keto diet” has become one of the most popular modern “diets” it is for very good reasons!
This healthy fat-fueled diet promises higher levels of energy, better brain function, a leaner physique, powerful protection against cancer, optimal blood sugar control, reduced insulin levels and slower aging. And these are only a few of the many health benefits of the ketogenic diet!
For me personally, the result of all of this fat-loading and carb-shunning has been better gut health and a healthier, happier more energy-filled life. I love what the ketogenic diet has done for my health and mental clarity. But the biggest challenge that most of us face is missing our favorite comfort foods (especially breads and dessert).
Feeling deprived is a sure-fire way to get off track, so having “makeovers” of my favorite comfort foods at the at the ready – including Keto Paleo Dinner Rolls, Real Deal Keto Belgian Waffles and Keto Drop Biscuits – has been an indispensable part of staying keto (and loving every minute!).
I even use a rendition of Paleo Focaccia Bread to create Keto Croutons and Keto Breadcrumbs that work perfectly for topping salads and breading your favorite foods. Here are just a few ways I have used this one simple recipe, which you will find below:
- Keto Meatballs
- Keto Meatloaf
- Crispy Crusted Keto Pork Chops
- Keto Chicken Parmesan
- Keto Caesar Salad
- Keto Chicken & Broccoli Casserole with Breadcrumbs
- Keto Chicken Milanese
- Keto Cauliflower “Mac & Cheese” Topped with Breadcrumbs
- Keto Gratins
This super simple and uber-versatile recipe is a cinch to make. And best of all, your Keto Croutons and Breadcrumbs will keep for months in the freezer. That means they’ll be at the ready for your next batch of meatballs, meatloaf or crispy-crusted pork chops.
This recipe will take just a few minutes of prep time and will provide you with grain-free keto croutons and breadcrumbs for months to come. You can make about four cups of keto croutons or three cups of keto breadcrumbs for around $3 – which rivals the price of the boxed, gluten-and-preservative-laden varieties you’d find at the store!
Keto Croutons: Gather Your Ingredients
Here’s what you’ll need:
1 box Let’s Do Organic Creamed Coconut (We buy pantry staples like this from Thrive Market)
6 Tbsp. coconut oil or grass-fed butter
2 tsp. psyllium husk powder (you can sub golden flax meal)
5 pastured eggs
¾ tsp. baking soda
½ tsp. sea salt
½ tsp. garlic powder (optional)
You’ll also need a quarter baking sheet (preferably stainless steel) and a blender.
Keto Croutons: The Super Simple Step By Step
Preheat your oven to 300 F. Grease your baking sheet well. Melt the butter or oil. Warm the creamed coconut in a small bowl of warm water.
Blend on medium high speed until creamy and golden (no lumps!). Scrape batter into the prepared pan.
Transfer to the oven and bake 35-40 minutes or until edges pull away and a toothpick inserted into the center comes out clean.
Let cool on a wire rack. Transfer the bread to a cutting board and cut into cubes by slicing lengthwise, then widthwise.
Now, place your bread cubes back onto a baking sheet and toast on “medium” in a toaster oven for 6 minutes. The goal is just to crisp and dry the bread cubes.
You can stop with croutons, or take it one step further to make keto breadcrumbs. Once the croutons are crisped, return to blender or food processor.
Gently pulse to create golden Keto breadcrumbs.
The best part is that you can replace traditional breadcrumbs – cup for cup – in all of your favorite recipes with our keto breadrumbs – without a change in taste or texture.
- 1 box Let’s Do Organic Creamed Coconut
- 6 Tbsp. coconut oil or grass-fed butter
- 2 tsp. psyllium husk powder
- 5 pastured eggs
- ¾ tsp. baking soda
- ½ tsp. sea salt
- ½ tsp. garlic powder (optional)
- Preheat oven to 300 F. Grease a quarter sheet pan.
- Warm the creamed coconut in warm water to make pliable.
- Add the melted creamed coconut, butter or oil, psyllium, eggs, baking soda, sea salt and garlic to a blender. Blend until smooth and creamy.
- Pour batter into prepared pan, smoothing evenly.
- Transfer to oven and bake 35-40 minutes. Edges will pull away and a toothpick inserted into the center should come out clean.
- Transfer to a cooling rack.
- Use a spatula to remove bread from pan. Place on a baking sheet and slice the bread into cubes.
- Place cubes back onto quarter sheet pan and toast, in a single layer. Store your croutons in an zip-top bag in the freezer.
- To make breadcrumbs: Add toasted cubes to blender or food processor and pulse to create breadcrumbs.
- Use what you need and store the remainder in an air-tight, zip-seal bag in the freezer. Each batch makes roughly 4 cubes of Paleo bread cubes or 3 ¼ cups breadcrumbs.
90% FAT | 6% PROTEIN | 4% CARBOHYDRATE
Do you have a favorite way to use croutons or breadcrumbs? How will you use these on your keto diet?