Perhaps, low-carb and keto eaters and cooking lovers has been familiar with uses of low-carb breadcrumbs, including topping casseroles, stuffing chicken, adding in stews and broths for desired thickness, and breading and crumbing many dishes. If you get interested in knowing how to make these breadcrumbs, keep scrolling!

Low-Carb Breadcrumbs

Recipe by Anna SmallingCourse: Ingredient

Servings

servings

Prep time

minutes

Cooking time

hours

Calories

102

kcal

Perhaps, low-carb and keto eaters and cooking lovers has been familiar with uses of low-carb breadcrumbs

Ingredients

1 1/2 cup almond flour
1/2 cup coconut flour
6 egg whites
2 large eggs
1/3 cup psyllium husk powder
1/2 packed cup flax meal
2 tsp cream of tartar
5 tbsp sesame seeds
1 tsp baking soda
1 tsp sea salt
2 cups boiling water

Directions

Preheat the oven to 350 °F.
In a large bowl, combine almond flour, husk powder, coconut flour, flax meal, cream of tartar and baking soda. Mix well.
Add in egg whites and eggs. Whisk with a hand mixer until the dough is thick. Add boiling water and process until well combined.
Using a spoon, make 8-10 buns and place them on a baking tray lined with parchment paper.
Top each of the buns with sesame seeds and press them into the dough, so they don’t fall out.
Bake in preheated oven for about 45-50 minutes.
Remove from the oven, let the tray cool down and place the buns on a rack to cool down for a few minutes.
Lower the temperature to 100 °C/ 210 °F. Dice the bread. Place on a tray and dehydrate for 45-60 minutes.
Once done, remove from the oven and let it rest for 5-10 minutes. Place in a food processor and process until fine.
Place in an airtight container and store at room temperature for up to 2 weeks, or freeze for up to 6 months.

Notes

To best satisfy your taste, you may add garlic powder, onion powder and/or dried herbs and spices of choice to the batter.

FAQ

What are low-carb breadcrumbs used for?
Low-carb breadcrumbs are commonly used for breading meats, topping casseroles, thickening stews or soups, and adding texture to keto-friendly dishes without using traditional wheat breadcrumbs.

Are these breadcrumbs keto-friendly?
Yes. They are made with almond flour, coconut flour, flax meal, and psyllium husk, which are all low in net carbs and suitable for keto and low-carb diets when used in moderation.

Why does this recipe require baking buns first?
The buns act as a low-carb bread base. Baking them first creates structure, which is then dried and processed into breadcrumb texture.

Why is dehydration necessary after baking?
Dehydrating removes remaining moisture from the baked buns. This step is essential to achieve dry, crumbly breadcrumbs that store well and mimic traditional breadcrumbs.

Can I skip the dehydration step?
Skipping dehydration will result in soft crumbs that may clump and spoil faster. For best texture and shelf life, dehydration is strongly recommended.

How fine should the breadcrumbs be?
This depends on your preference. Pulse briefly for coarse crumbs (good for toppings) or longer for fine crumbs (ideal for breading).

How should low-carb breadcrumbs be stored?
Store them in an airtight container at room temperature for up to two weeks, or freeze them for up to six months to extend shelf life.

Can I substitute any ingredients in this recipe?
Minor substitutions are possible, but removing psyllium husk or flax meal will significantly affect structure. These ingredients are key to binding and texture.

Do these breadcrumbs taste eggy?
No. After baking, drying, and processing, the egg flavor becomes neutral and blends well into savory dishes.

Are these breadcrumbs gluten-free?
Yes. All ingredients used are naturally gluten-free, making this recipe suitable for gluten-free diets as well as low-carb and keto lifestyles.

Low-Carb Breadcrumbs