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Savory Keto Croutons

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These delicious savory keto croutons use the gluten free and keto bread mix recipe found on this website. No excess carbs, no spike to blood sugar… yet you get to enjoy croutons on: soups, salads, crushing into crumbs for topping casseroles, and so much more.

Low Carb Croutons

How to Make Low Carb Croutons

First, you’re going to need these ingredients (2 of which are available at cardnl.com)

Gluten Free Bread Mix
Keto Croutons

The directions are pretty straightforward, let’s review:

After you make the bread, slice bread into 1/2″ thick slices. Cut slices into small cubes (about 16 per slice).

Next, you’ll want to place cubed bread, oil/butter, Savory Salt, and parsley in a zip-top bag or sealable container. Shake vigorously to evenly coat all the bread cubes. Alternately, place in a bowl and stir to mix well and evenly coat all bread cubes.

Low Carb Savory Croutons

After you’ve shaken and coated the pieces of bread, place seasoned bread cubes on a foil-lined baking sheet in a single layer and bake at 375ºF for 35-45 minutes (see notes), or until mostly hard and crunchy but not burned. Stir about 2 or 3 times during the baking process. Keep an eye on them for the last 5 minutes.

Crunchy Keto Croutons

Let cool completely before storing in an air-tight container. Do not seal in container until 100% completely cooled (any heat will create condensation in the container and soften the croutons). Use within a week to reduce the chance that they will soften back up.

Buttery Low Carb Croutons

Enjoy! Full recipe

Buttery Low Carb Croutons

Savory Keto Croutons

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 5 minutes

Ingredients

Instructions

  1. Slice bread into 1/2" thick slices. Cut slices into small cubes (about 16 per slice).
  2. Place cubed bread, oil/butter, Savory Salt, and parsley in a zip-top bag or sealable container. Shake vigorously to evenly coat all the bread cubes. Alternately, place in a bowl and stir to mix well and evenly coat all bread cubes.
  3. Place seasoned bread cubes on a foil-lined baking sheet in a single layer and bake at 375ºF for 35-45 minutes (see notes), or until mostly hard and crunchy but not burned. Stir about 2 or 3 times during the baking process. Keep an eye on them for the last 5 minutes.
  4. Let cool completely before storing in an air-tight container. Do not seal in container until 100% completely cooled (any heat will create condensation in the container and soften the croutons). Use within a week to reduce the chance that they will soften back up.

Notes

If you cut your cubes very small, like 1/4" or so, the bake time can be significantly reduced. Larger cubes will take longer to dry out.

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