Recipe By Scotty's Keto Breads
Same old salads leaving you a bit wilted lately? We love our greens, but salads on the keto diet can become boring. Now you can make keto croutons to spice up your salads and add gluten-free crunch for that textural element. We used fresh rosemary, but you can riff with whatever seasonings you have on hand. Bonus? Croutons are a great way to salvage stale days-old bread when you’re clearing out your pantry! Check out our low-carb recipe below, and let us know what you think.
What you'll need:
1 loaf keto bread cut up into 3/4" cubes 4 Tbsp melted butter 3 Tbsp extra virgin olive oil 3/4 teaspoon fine kosher salt 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon ground black pepper 2 teaspoons finely chopped fresh rosemary (or 1 teaspoon finely chopped dried rosemary) 1/3 cup finely grated parmesan cheese
Instructions:
1. Preheat oven to 350 °F. 2. In a large bowl, toss cubed bread with oil and butter until evenly coated. 3. Add in salt, pepper, garlic powder, onion powder, rosemary, and Parmesan, and toss to combine until evenly distributed. 4. Divide seasoned bread between two large baking sheets. 5. Bake until golden and crispy, flipping halfway through, about 30 minutes total. 6. Let cool completely.
