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 BreadcrumbsCourse: Ingredient
Perhaps, low-carb and keto eaters and cooking lovers has been familiar with uses of low-carb breadcrumbs
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
- 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.
- To best satisfy your taste, you may add garlic powder, onion powder and/or dried herbs and spices of choice to the batter.