Low Carb Croutons

It is so exciting to have Low Carb Croutons to throw in your salad or put them in a food processor and grind them up for bread crumbs or use them to make stuffing for your turkey.
You need to take two extra steps after baking them to make these Low Carb Croutons crunchy and that is to cut them into squares and put them back into the oven and bake until they dry out and are crunchy.

This is a great recipe and you must give it a try.

Update: Its funny when I first made these croutons I was so excited for them but what I found in time that I could really start tasting the coconut. They still taste good in salads but if you are not fussy on the coconut flavor you might not enjoy these as much! ( I try and be honest on all recipes I make)

So lets get started and I will show you how to make them!

5 Tablespoons salted butter

1 box Coconut Cream

2 teaspoons psyllium husk powder

5 eggs

1/2 teaspoon Himalayan salt

3/4 teaspoon baking soda

1/2 teaspoon garlic powder

Boil some water and soak the Coconut Cream until it is soft.

In a mixing bowl add the creamed coconut,butter, eggs, mix well.

Add the psyllium baking soda, salt, garlic and blend until a creamy state.

Grease a shallow pan with butter or coconut oil or use a silicone mat, evenly spread the mixture.

Preheat oven 300 F

Bake on the middle rack for approximately 15 minutes, check with a toothpick.

Let cool, cut into cubes and return to cooking tray and place back into the oven at 400 F for approx 15 minutes to let them dry out. I like using a toaster oven to toast the croutons. Keep an eye on them so they don’t burn.

Servings: 15

Yield: 1.1 net carbs

Stay healthy and live well!
Gayle