Keto parmesan croutons
- 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
- 1⁄3 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
- Preheat the oven to 350°F (175°C).
- Mix the dry ingredients in a bowl.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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.
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?
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.