Prot: 17 g, Carbs: 4 g, Fat: 5 g, Cal: 126


I love croutons! So it was only a matter of time before I created a recipe for Protein Croutons!

Before creating this recipe, I hadn’t ever made my own croutons. And when I looked for traditional crouton recipes, I found it quite annoying that most recipes would just list the herbs as if we’re supposed to know how much to use. (If I knew that, why would I need a recipe??) So I made these croutons several times to make sure I got the right amount of herbs, and to make sure I got the right cook time for the protein bread I used.


I made these croutons from my Basic Protein Bread, which is gluten-free, grain-free, and has only 3 ingredients! I tossed the protein bread cubes in olive oil, and added lots of flavor with dried herbs.


I find it easiest to toss the protein bread cubes in olive oil by letting the oil makes its way around a big ziplock bag, then adding the cubes and shaking it all up.


I then add the herbs, and shake some more. Bake them up, and voilà! Protein Croutons!


I then store them in the same ziplock bag in the refrigerator.

Crunchy and full of flavor, these Protein Croutons are a great way to add protein to your favorite soup or salad!


Protein Croutons
Nutrition Information
  • Serves: 4
  • Serving size: ¼ recipe (about ½ cup croutons)
  • Calories: 126
  • Fat: 5g
  • Carbohydrates: 4g
  • Sugar: 0g
  • Fiber: 3g
  • Protein: 17g
Prep time: 
Cook time: 
Total time: 
Makes a little more than 2 cups croutons (4 servings).
  • ½ loaf of Basic Protein Bread
  • 1 tablespoon extra virgin olive oil (15ml)
  • ½ teaspoon sea salt (2.5ml)
  • ½ teaspoon onion powder (2.5ml)
  • 1 teaspoon garlic powder (5ml)
  • ½ tablespoon dried basil (7.5ml)
  • 1 tablespoon dried parsley (15ml)
  1. Preheat oven to 300F (150C).
  2. Cut the protein bread into small cubes (about ½").
  3. Pour the olive oil into a large ziplock bag (and zip it closed), and move the bag so the oil gets all around the bag.
  4. Add the protein bread cubes (and zip it closed), and toss the bag around so the cubes get tossed in the olive oil.
  5. Mix the salt, powders, and herbs in a small bowl, then add to the ziplock bag. Zip the bag closed and toss again, until the bread cubes are covered with the mixture.
  6. Pour bread cubes into a foil-lined baking pan (mine was 13x9x2 inches).
  7. Bake at 300F (150C) for 30 minutes, stirring the croutons in the pan after 15 minutes.
  8. Let cool, and enjoy!
  9. Store in the same ziplock bag, in the refrigerator.
Because this bread is a little more dense than traditional bread, the croutons come out better when they are small. Also, I would imagine these would stay fresh for about a week in the fridge, but I usually eat mine all before the week is up! (Did I mention I love croutons?) :)