Keto parmesan croutons

 


Keto parmesan croutons

Ingredients

Parmesan topping

110 g butter

180 ml (60 g) shredded Parmesan cheese

300 ml (140 g) almond flour

80 ml (50 g) ground psyllium husk powder

2 tsp baking powder

1 tsp sea salt

2 tsp white wine vinegar or cider vinegar

300 ml boiling water

3 egg whites

Instructions

Preheat the oven to 350°F (175°C).

Mix the dry ingredients in a bowl.

Bring the water to a boil. Add boiling water, vinegar, and egg whites to the dry ingredients while beating with a hand mixer for about 30 seconds. Don't overmix the dough; the consistency should resemble Play-Doh.

Form into 8 flat pieces of dough with moist hands. Remember that you need to allow a lot of room between the pieces as they will swell up to double their size as they are baked.

Bake on the lower rack of the oven for about 40 minutes. Let cool for a few minutes. Split the bread pieces lengthwise and place both halves face up on a sheet pan.

Stir together the butter and parmesan cheese and spread on the halved bread. Raise the oven temperature to 450°F (220°C), or better yet, switch over to a high broil. Pop bread pieces back in the oven for 5 minutes or until they have turned golden brown. Watch continuously to avoid burning the topping.

Enjoy whole as a snack, or split into smaller pieces, like in the picture above. Great with your favorite salad!

 

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