Name: Keto Croutons
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: Bread:; 3 large eggs, room temperature; 9 tbsp almond flour (or 3 tbsp coconut flour); 3 tbsp butter or coconut oil, melted; 1 1/2 tsp oregano; 1 tsp baking powder; 1/4 tsp salt; Topping:; 3 tbsp olive oil or melted butter; 2 tbsp finely grated Parmesan; 1 1/2 tsp garlic powder; 1 tbsp Italian seasoning; 1/3 tsp salt; 1/4 tsp black pepper

Why You’ll Love Keto Croutons Recipe

I enjoy how these croutons come together quickly and use simple, keto-friendly ingredients I usually have on hand. I also like that I can season them any way I want, and they stay crunchy whether I eat them right away or store them for later. They satisfy my craving for classic croutons while keeping things low carb.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Bread
3 eggs large, room temperature
9 tbsp almond flour or 3 tbsp coconut flour
3 tbsp butter or coconut oil, melted
1 1/2 tsp oregano
1 tsp baking powder
1/4 tsp salt

Topping
3 tbsp olive oil or melted butter
2 tbsp Parmesan finely grated
1 1/2 tsp garlic powder
1 tbsp Italian seasoning
⅓ tsp salt
¼ tsp black pepper

Directions

I preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
I make the keto bread base by mixing all the bread ingredients in a medium bowl until smooth. I pour the batter into a square, microwave-safe glass dish and microwave it on high for about 3 minutes, or until the bread feels firm. I let it cool completely.
After it cools, I cut the bread into ¾-inch cubes and place them into a large bowl.
I season the cubes by drizzling them with olive oil, then adding Parmesan, Italian seasoning, garlic powder, salt, and pepper. I toss everything until evenly coated.
I spread the seasoned cubes on the prepared baking sheet in a single layer and bake for 20–25 minutes, flipping halfway through, until they turn golden and crisp.
I serve them immediately or let them cool to store.

Servings and Timing

This recipe yields 6 servings.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: about 35 minutes

Variations

I sometimes swap the Italian seasoning for rosemary or thyme to match specific dishes.
I use coconut flour instead of almond flour when I want a slightly denser crouton.
I add smoked paprika for a deeper, savory flavor.
I make spicy croutons by adding a pinch of cayenne or crushed red pepper flakes.

Storage/Reheating

I store the cooled croutons in an airtight container at room temperature for up to 1 week. To re-crisp them, I reheat them in a 300°F (150°C) oven for about 5 minutes.

FAQs

Can I air fry these croutons?

Yes, I air fry them at 325°F for 8–10 minutes, shaking halfway through, until crisp.

Can I make the bread base in the oven instead of the microwave?

I can bake the bread at 350°F for 10–12 minutes or until firm.

Do these croutons get soggy in salad?

They stay crisp well, especially when stored properly, though they naturally soften a bit after sitting in dressing.

Can I freeze keto croutons?

Yes, I freeze them in a zip-top bag and re-crisp them in the oven before serving.

Can I make them dairy-free?

I use coconut oil instead of butter and skip the Parmesan or replace it with a dairy-free alternative.

Can I make the cubes smaller?

Yes, I cut them smaller for extra crunchy mini croutons.

Why did my croutons turn out soft?

They may need more baking time, or they might have been too crowded on the baking sheet.

Can I use store-bought keto bread?

Yes, I cube it and follow the same seasoning and baking steps.

Can I change the seasoning?

Absolutely. I adjust spices to fit whatever dish I’m preparing.

How do I keep them crisp longer?

I make sure they cool fully before storing and keep them in a dry, airtight container.

Conclusion

I love keeping a batch of these keto croutons on hand because they add crunch, flavor, and versatility to so many dishes. They’re quick to make, easy to season, and perfect for anyone who wants a low carb alternative to traditional croutons.