Bringing you a staple today that you’ll use time and time again… Light and fluffy Keto Breadcrumbs.
Most keto breadcrumbs are made using almond flour bread but for those of you who are looking for something lighter with fewer calories, or have an intolerance to nuts these low carb breadcrumbs are perfect for you.
Gluten-Free Breadcrumb Substitute
Made with my popular Keto Cloud Bread recipe, they use mainly egg whites and whey protein resulting in a nice ‘white’ style breadcrumb that’s universal.
They can be used as a breading for patties or holding fishcakes and meatballs together, as part of a crispy coating for scotch eggs or fried chicken, in meatloaves, or for layering on top of your favourite casserole for a crunchy topping… and that’s just for starters!
How To Make Keto Breadcrumbs
- Prepare the keto cloud bread as per my recipe here.
- Allow the low carb cloud bread loaf to fully cool.
- Roughly chop into 1 inch cubes and place on a greaseproof lined baking tray.
- Preheat over to 250F / 120C / 100 fan. Bake the cloud bread croutons for 50 mins – 1 hour 10 mins or until crisp and almost dry. (Cooking times will vary slightly depending on how fresh your bread is.) Fresher bread will take longer than slightly stale.
- Remove from the oven and allow to fully cool. Place the keto cloud bread croutons in a food processor and blitz / pulse using the S blade until fine.
- Store in a Tupperware or glass jar for 1 month or freezer for 3 months.
Tip
You can make the keto cloud bread loaf days in advance and just leave it on the side covered with a clean tea towel or wrapped in greaseproof paper. You can also use up a slightly stale loaf (that’s if there’s any chance of you not finishing one!) because actually, the drier the loaf is the better.
Related Recipes
Let me know in the comments below how you’ve used them. I love seeing all your creations in the kitchen!
Keto Breadcrumbs Recipe
Ingredients
Instructions
- Prepare the keto cloud bread as per my recipe (link in ingredients)
- Allow the low carb cloud bread loaf to fully cool. Note: you can also make this days in advance and just leave on the side covered with a clean tea towel or wrapped in greaseproof paper. You can also use up a slightly stale loaf (that’s if there’s any chance of you not finishing one!) because actually the drier the loaf is the better.
- Roughly chop into 1 inch cubes and place on a greaseproof lined baking tray.
- Preheat over to 250F / 120C / 100 fan. Bake the cloud bread croutons for 50 mins – 1 hour 10 mins or until crisp and almost dry. (Cooking times will vary slightly depending on how fresh your bread is.) Fresher bread will take longer than slightly stale.
- Remove from the oven and allow to fully cool. Place the keto cloud bread croutons in a food processor and blitz / pulse using the S blade until fine.
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Shirley says
I’m not a baker so I don’t know the process, but do you remove the bread from the pan before cooling or do you cool it in the pan?