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seasoned low carb croutons on a foil-lined pan
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5 from 1 vote

Low Carb Protein Croutons

Makes a little more than 2 cups croutons (4 servings).
Prep Time8 mins
Cook Time30 mins
Total Time38 mins
Course: Main Course, Salad, Side Dish
Cuisine: American, Italian
Servings: 4 servings
Calories: 126kcal


  • 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.


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! 


Serving: 1g | Calories: 126kcal | Carbohydrates: 4g | Protein: 17g | Fat: 5g | Fiber: 3g | Net Carbohydrates: 1g