Crunchy and full of flavor, these low carb protein croutons are a great way to add protein to your favorite soup or salad. They are made with my Basic Protein Bread, and the macros can't be beat! With only 1g net carb per serving, these are great keto croutons that also offer 17g protein!
Before creating this recipe, I hadn't ever made my own croutons. And when I looked for traditional croutons 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 keto 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 seasonings.
- Basic Protein Bread
- extra virgin olive oil
- sea salt
- onion powder
- garlic powder
- dried basil
- dried parsley
Full recipe details are in the recipe card below.
Along with measuring spoons and knife to cut the bread, you'll need a large ziploc bag (gallon size), and a foil-lined baking sheet. I also suggest using an oven thermometer because you'd be surprised at the actual temperature of your oven!
I find it easiest to coat the protein bread cubes in olive oil by letting the oil make its way around a big ziplock bag, then adding the bread cubes and shaking it all up.
I then add the herbs, and shake some more. Bake them up, and voilà!
I then store them in the same ziplock bag in the refrigerator.
See the recipe card below for the details!
You could, of course, use a different type of oil, a different mix of herbs, or different protein bread (or keto bread). Keep in mind that the macros may change with a different type of bread.
Add a couple tablespoons of grated Locatelli Pecorino Romano cheese (or more, to taste) for delicious Italian style croutons.
I like to store these in the fridge. I imagine they would stay fresh for up to a week, but I usually eat mine before then!
Because this bread is a little more dense than traditional bread, the croutons come out better when they are small.
If you like this recipe, you may also enjoy:
- 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
- Preheat oven to 300F (150C).
- Cut the protein bread into small cubes (about ½").
- 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.
- Add the protein bread cubes (and zip it closed), and toss the bag around so the cubes get tossed in the olive oil.
- 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.
- Pour bread cubes into a foil-lined baking pan (mine was 13x9x2 inches).
- Bake at 300F (150C) for 30 minutes, stirring the croutons in the pan after 15 minutes.
- Let cool, and enjoy!
- Store in the same ziplock bag, in the refrigerator.