Keto Croutons

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Keto Croutons are the too-healthy option for a side dish. You may pair these dishes with salads & soups. Regular croutons are too high in carbs & also contain gluten. That is why we have crafted the recipe, especially for you. So, you may enjoy the croutons while being in ketosis. You are also allowed to use the spices of your choice. This will have you the variations in your Keto Croutons. You may also use different types of keto-approved bread instead of making it by yourself. They contain only 2.3 g of net carbs/serving.
Follow the instructions, suggestions, & tricks to have the best outcomes.

 

STATS:

  • Cuisine: British
  • Course: Side Dish
  • Diet: Keto
  • Yield: Serves 4
  • Time for prep: Five mins
  • Cooking time: 25 minutes
  • Time in total: Thirty mins

 

EQUIPMENT:

  • An oven
  • A microwave
  • 1 baking sheet
  • Mixing vessels 2

 

INGREDIENTS:

BREAD:

  • Water, one & a half tbsp
  • 3 egg whites, big
  • Baking powder, 3/4th tsp
  • Powder of psyllium husk, three-fourth tsp
  • 9 tbsp of almond flour.

TOPPING:

  • Italian herbs (dried), 1 tablespoon
  • 3 tablespoons oil of olives
  • Powder of peppercorns, 1/4th tsp
  • 1 clove of minced garlic.
  • To taste of salt.

 

INGREDIENT NOTES:

BAKING POWDER:

  • We use this item to have soft, airy, & fluffy raised baked items, especially bread & cakes.

GARLIC:

  • We always recommend the use of fresh minced garlic. You may go for the powder of garlic unless you have a new one. It will not have the delicious aroma that the fresh one has.

EGG WHITE:

  • Verify that the temperature of the whites (egg) is normal when used for baking.

OIL:

  • Use a heavy oil/butter, it will work best. Extra-virgin olive oil is what we’re utilizing.

PSYLLIUM HUSK POWDER:

  • Process the psyllium husk to make the powder (fine). Sticks would not be better.

FLOUR:

  • We have to use almond flour to stay in ketosis. The regular floor has a lot of carbs. For this reason, we advise using a fine almond flour powder.

SEASONINGS:

  • Salt & the powder of peppercorn are a must. Except this use some seasonings of your choice.

 

INSTRUCTIONS:

MAKING THE BREAD:

  1. Heat the empty oven to 340 F.
  2. Grab a 5 by 5-inch container & apply oil to all its sides & bottom.
  3. Place a big vessel on the working shelf & gather all the items.
  4. Include the water, psyllium husk, whites of egg, baking powder, & almond flour.
  5. Combine using the fork & your dough is ready.
  6. Shift the dough into the square pan that you have oiled already.
  7. Place the dough in the microwave & run it for three mins on high power.
  8. Shift the pan to the counter to let it cool down.

CROUTONS MAKING:

IN OVEN:

  1. Make the thirty square cube from the bread using the knife.
  2. Pick a big vessel & gather the items for topping.
  3. Include all the topping items in that vessel & mix them in the proper way.
  4. Now include the cubes of bread (cooled) in that vessel.
  5. Mix them well to coat each cube in the proper way.
  6. Spread the seasoned cubes on a big sheet of baking in a layer.
  7. Shift them in the oven(heated) till they become crispy as you want.
  8. Give them 20/25 mins to get crisp & turn their sides in between.
  9. Let them reach their typical temperature, they become crisp.

USING AIR-FRYER:

  1. Set the temperature of the air-fryer at 350 F.
  2. Include the cubes of seasoned bread in the basket of air-fryer.
  3. Fix the basket back into the air-fryer & wait for 7 mins.
  4. Then take out the basket, shake it well, & fix it back to the air fryer.
  5. Bake it for seven more minutes, then dish them out.
  6. Low them to cool down, and they will crisp up nicely.

USING SKILLET/PAN:

  1. You may arrange these seasoned cubes in the pan.
  2. Put them on the stove and cook over heat(low).
  3. Change their sides as needed.
  4. You will have nice crispy croutons in less time.

BROIL/GRILL:

  1. Use the grill pan & heat it earlier.
  2. Keep the grill pan under the broiler.
  3. Wait till you see the few sides browning.
  4. Shake the pan to crisp up the other sides.
  5. Remove them from under the broiler once, all the sides become crisp.

 

TIPS:

  • If you are allergic to nuts then use the combo of sunflower & sesame seeds in a ratio of 1:1.
  • You may use the spices of your choice other than the mentioned ones. You may also include a little parmesan cheese (grated) if you want.
  • You are not bound to use the same type of container to crisp the crotons. If you replace the container, you have to change the time of cooking then.
  • If your microwave limit is below 900 watts, then you need to increase the time by ten seconds or more sometimes. If the limit of your microwave is more than 900 watts, then you need to decrease the time. So, watch out for that.

 

STORAGE INFORMATION:

These croutons are free from the moisture. that is why you may store them without the fridge. Keep them away from moisture, that’s all. Pack the croutons in resealable jars so that they don’t catch any humidity. This way you may use them for 5/7 days.

FRIDGE/FREEZER:

  • Their shelf life will increase if they are in the fridge/freezer. They will lose their crunch when we keep them in the fridge/freezer. You may store them for two/three months.
  • If they get soggy/soft then bake them in the microwave once they are crisp back.

 

FAQs:

What types of bread are approved by keto diet standards?

  • We are using here the flour of almonds to have the gluten-free, low-carb bread. You may go for other low-carb items instead of almond flour like; seeds, low-carb veggies, and nuts.

Why is this recipe becoming fans’ favorite?

  • Regular croutons are too high in carbs. For this reason, we created a keto-friendly version of croutons specially for you. We use keto flour to lower the carbs count.

What are the dishes you may serve these keto croutons with?

  • These keto croutons are versatile. They pair well with many soups & salads.

Why have your crotons become soggy?

  • There may be several reasons that your crotons become soggy.
    Never pack your crotons in the jar before they become completely cooled down. Otherwise, they become soggy.

 

NUTRITIONAL FACTS/SERVING:

Size/serving: 8 croutons
Calories: 188 kcal
Carbohydrates: 4.4 grams
Net carbs: 2.3 g
Fiber: 2.1 grams
Proteins: 5.8 g
Sugar: 0.8 gram
Fats: 17.3 g