Low Carb Protein Croutons

seasoned low carb croutons on a foil-lined pan

Print Recipe

5 from 1 vote

Makes a little more than 2 cups croutons (4 servings).

Prep Time8

Cook Time30

Total Time38

Course: Main Course, Salad, Side Dish

Cuisine: American, Italian

Servings: servings

Calories: 126kcal

Author: Andréa Marchese

Equipment

Ingredients

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

Instructions

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.

Notes

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!

Nutrition