Servings: 24 Prep: 10 min Cook: 0 min Total: 10 min
Yep, bread is a thing in low carb. Sometimes it’s made with flax. Sometimes it’s made with things like carbquik or carbalose. It’s also often made with almonds or coconut. There are also many types made with sprouted grains. There’s also a wide variety of definitions for “low carb”, as well as all sorts of alternate views on healthy ways of eating.
Suffice it to say, just about any low carb bread will turn into crumbs. So, use your favorite. It’s ultimately little more than dried bread, which is then placed into a food processor with herbs and spices, then … turned on!
Then, you can use them as a binder or bulking agent in things like meatloaf or meatballs. You can use them in things like salmon cakes. You can bread things like chicken fingers, for example. Use them in any recipe where you’d want to use breadcrumbs!
Note: You can substitute dried herbs. I’m just a big fan of the fresh stuff. Also, note that this recipe freezes well.
- 12 slices low carb bread
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme chopped
- 1 tbsp fresh oregano chopped
- 1 tbsp fresh sage chopped
- 1 tsp crushed red chili flakes
- salt and pepper to taste
- If your bread isn't sliced, slice into thin slices.
- Dry the slices by either leaving them out in the open for a day, to become stale and dry, or by slowly drying them in a 200 F oven, until crisp and dry.
- Crumble the bread with a food processor, food grater or even by filling a plastic bag with the dried bread and whacking at it, with a pot.
- Combine the remaining ingredients. Use in any recipe calling for seasoned breadcrumbs.
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