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Garlic Parmesan Croutons


  • ½ cup almond flour
  • 4 teaspoons psyllium huskfiber
  • 1 teaspoon baking pow- der
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • 2 large egg whites
  • 1 tablespoon avocado oil
  • 1 tablespoon grated Par- mesan cheese


  • Heat oven to 350°F and line a baking sheet with parchment. Combine almond flour, psyllium fiber, baking powder, garlic and salt in a large mixing bowl and stir un- til uniform.
  • Add egg whites to the dry mixture and stir.
  • Work the dough with a spatula or your hands until it is a thick, slightly sticky con- sistently.
  • Divide dough into two balls and place on the parchment. They will already begin to become drier as you continue to work with them so move quickly!
  • Flatten each dough ball slightly and bake for 10 minutes or until the dough seems firm but not crusted on the edges .
  • Cut each portion in half, like a burger bun, and then each sliced into squares. This should yield about 9 croutons per sec- tion of dough
  • Drizzle croutons with oil and sprinkle with Parmesan cheese then return to oven un- til the cheese has melted and browned
  • Cool and serve on keto salads or soups!


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