Grain Free & Keto Croutons (Two Ways!)

Freshly baked grain free & keto croutons on a baking tray

Grain Free & Keto Croutons (Two Ways!)

Using our legit sandwich bread or our (3g net carb!) gnooda pasta as a quick hack, these extra crunchy keto croutons are bound to be the perfect addition for your salads and heartwarming soups!

Course Side Dish

Cuisine American, European

Keyword grain free croutons, keto croutons, low carb croutons

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 174kcal

Ingredients

1 loaf our keto sandwich bread about 500g
1 package (3g net carb!) gnooda pasta for a quick hack!
1/4 cup extra virgin olive oil

Optional flavorings

1 teaspoon garlic powder
1 tablespoon Trader Joe's Everything But The Bagel
1/4 cup parmesan cheese freshly grated

Instructions

Whip up a batch of our legit keto sandwich bread (with yeast!). Or alternatively, if looking for a quick hack, use our gnooda pasta: bring 8 cups water to a rolling boil and add enough salt so it tastes like the ocean (about 1 1/2 tablespoons). Add gnooda and stir immediately. Cook for 5-7 minutes (p.s. expect a bit of foam!), strain, and set aside to cool.
Preheat oven to 300°F/150°C. Slice and dice sandwich loaf to preference, you can do either larger chunks or smaller bits. Scatter bread (or gnooda!) in a single layer on a rimmed baking sheet, coat with olive oil and seasonings (optional). Bake, stirring occasionally, until dried out and crunchy (45-60 mins for the bread and 20-25 minutes for gnooda).
Store in an airtight container for about a week.

Notes

Please note that nutrition facts were estimated using our sandwich bread. If using gnooda, it'll be 1g net carb a serving.

My Top Tips!

Honestly? There's not much to it! But you *really* don't want to skimp on using extra virgin olive oil. Aside from upping the taste level, it will also definitely add to the crunch factor.

Having said that, I have baked the croutons without absolutely anything and they still work a charm. They're just a bit less extra... and, well, I will always encourage going the extra mile here at gnom-gnom!

And, if using gnooda, make sure you don't go too far with the baking as they can end up a bit too crisp. A lightly golden hue is good enough, and it'll work beautifully with your salads and soups alike!

The good news? You can check in on your croutons every so often and give them a little taste, ensuring just the right level of crunch for you.

Nutrition

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