Keto parmesan croutons

Keto parmesan croutons

Craving the crunch? You don’t need to skip the croutons any longer. Perfectly crisp and tasty, these parmesan croutons top soup or salad with legit crunch… or munch on them straight-up for a tasty keto snack!

Keto parmesan croutons

Craving the crunch? You don’t need to skip the croutons any longer. Perfectly crisp and tasty, these parmesan croutons top soup or salad with legit crunch… or munch on them straight-up for a tasty keto snack!
8 servingservings


Parmesan topping
  • 4 oz. 110 g butter
  • ¾ cup (2 oz.) 180 ml (60 g) shredded Parmesan cheese
  • 1¼ cups (5 oz.) 300 ml (140 g) almond flour
  • 13 cup (1¾ oz.) 80 ml (50 g) ground psyllium husk powder
  • 2 tsp 2 tsp baking powder
  • 1 tsp 1 tsp sea salt
  • 2 tsp 2 tsp white wine vinegar or cider vinegar
  • 1¼ cups 300 ml boiling water
  • 3 3 egg whiteegg whites
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Instructions are for 8 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C).
  2. Mix the dry ingredients in a bowl.
  3. Bring the water to a boil. Add boiling water, vinegar, and egg whites to the dry ingredients while beating with a hand mixer for about 30 seconds. Don't overmix the dough; the consistency should resemble Play-Doh.
  4. Form into 8 flat pieces of dough with moist hands. Remember that you need to allow a lot of room between the pieces as they will swell up to double their size as they are baked.
  5. Bake on the lower rack of the oven for about 40 minutes. Let cool for a few minutes. Split the bread pieces lengthwise and place both halves face up on a sheet pan.
  6. Stir together the butter and parmesan cheese and spread on the halved bread. Raise the oven temperature to 450°F (220°C), or better yet, switch over to a high broil. Pop bread pieces back in the oven for 5 minutes or until they have turned golden brown. Watch continuously to avoid burning the topping.
  7. Enjoy whole as a snack, or split into smaller pieces, like in the picture above. Great with your favorite salad!


What to do with the egg yolks you didn't use here? A butter sauce, of course! Check out our recipes for béarnaise sauce and hollandaise sauce.

This bread freezes well for future snacks or soup and salad toppings!


This recipe is adapted from an earlier bread recipe by Maria Emmerich. Here's a video of her making the bread.

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💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!


  1. gbl
    Sturdy enough to hold liver pate I'm hoping.
  2. David Grant
    WAY too salty!
  3. David Grant
    The salt amount is clearly an error. The bread/bun recipe has exactly the same ingredients except only 1 tsp. of salt.
  4. Lilly
    I just made this! There has to be an error with the amount of water. Good thing I was adding it slowly and decided to stop and mix. I think I only added 4 ounces. It is good and I will probably make it again!
  5. Mary
    The final product is delicious! 1 1/4 cups of water worked for me, but I mixed the batter/dough at least 90 seconds rather than 30. Also, I can't help but think that the croutons would dry out better at low heat for a longer time than very high heat for a short time.
  6. Stephanie
    I am just finishing my first batch of these. The color in the image is NOT what color mine are. The amount of psyllium husk required (5 tbsp!) turned mine a brownish grey color, almost like pumpernickel. They were soft and fluffy inside between baking and broiling. I am broiling on low because it seemed better to me to go for lower for longer. They are still quite soft after browning.

    I've made gluten free breadcrumbs before, which is a similar process to croutons, and that usually calls for drying out the bread at least overnight so it is stale and crunchy before you finish. The last time I did that, I left bread slices out in a single layer on the counter overnight, then baked them at like 160 F for a couple hours... They were crunchy and fully dry. Just pulled these out of the oven and they are definitely soft except for the edges. I'll leave them out overnight to see if they crisp up, but I would have preferred to do that step before introducing dairy.

  7. Kelly
    These are delish.
    Especially the next day when I heat them up in the air fryer !! YUM.
    I've been looking for something crunchy and these have definitely satisfied my craving of bread and crisps. Thanks for the recipe.
  8. Simone
    I've made these twice now & they turn out perfect everytime! Considering I'm making my own goats cheese chevre as well it's a match made in heaven!
  9. Kim
    Has anyone tried using •Xanthan Gum in place of ground psyllium husk powder? And if so, how did it come out? Thanks!
  10. Janet Arculeo VanBurger
    Can psyllium husk be replaced by something else? I am allergic to it.
  11. jenny
    These are great, I used coconut flour instead of Almond flour as Almond here in Mallorca is so expensive 8 euros a small pack,coconut only half a cup as it absorbs quickly rather than the almond flour ingredients, it worked well and just the same really.

    Only one question as egg whites are used, what is the safety time limit to keep these does one freeze them or having them air tight for a week is OK?

  12. Cloversnuggles
    Vegetarians should be aware that these are not suitable for vegetarians. Parmesan is never vegetarian - it can't be as the patented recipe states it must use calf rennet! Pecorino on the other hand is often vegetarian (check the label) and is delicious in place of parmesan :-)
  13. Mira
    Do these "croutons" taste like Psyllium Husk? I made the Naan bread, but hated the taste and threw them out. Yet I have made the Keto Seed Crackers often and love them. but they only use 1 Tbsp. of Psyllium Husk. So, I guess it's how much Psyllium Husk is used in the recipe that makes the difference for me because I don't like the taste.
  14. Rose
    Doesn’t 300ml = 300g?
    Reply: #17
  15. Glen
    Well I've made this three times now and flopped every time. Ive followed the instructions and ingredients to the tee (apart from water content as this is far to much) yet it doesn't rise. Don't know what I'm doing wrong, as I see some people having success in this chat.
    Reply: #16
  16. Sandy
    It could be that you're over mixing.
  17. Susie
    No. Not the same at all. Liquids are by volume and dry ingredients by weight. Not sure why DD shows a volume for dry ingredients. Presume it's because they are converting from US cups.
  18. Liz
    As an Australian, I love cheesy-mite (cheese and Vegemite) rolls!
    I made this recipe intending to use the croutons for soup toppings but cravings took over and I made 8 rolls which, once cooked, I split in half, spread with Vegemite then topped with the butter and cheddar cheese mix.
    They hit the spot and will be even better as a breakfast egg, cheese and Vegemite roll.
    Reading some comments I went with the grams measure and not the mls as 300ml of almond flour weighed only 100g, similarly, the psyllium powder weighed only 30g.

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