I often use a lot of breadcrumbs in my recipes and I wanted to be more inclusive and develop a Low Carb Breadcrumb Recipe that did not include pork rind crumbs. Going forward these will be the breadcrumbs I use in my recipes and I will also add this recipe as a substitute to my past recipes. The low carb breadcrumbs are only 12g net carbs for 3 cups of breadcrumbs!
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Ingredient Notes
- Cauliflower: I used thawed frozen cauliflower rice to give it more texture instead of using almond flour. The cauliflower is dehydrated in the oven before adding it to the mixture.
- Almond flour: ground blanched almonds were used for this recipe which gives it a slightly nutty flavour plus it's low carb and gluten free.
- Eggs: were used to bind the ingredients together
- Seasonings: oregano, thyme and rosemary were added to make these a seasoned breadcrumb however, you may omit these if you want a plain breadcrumb.
Step by step instructions
STEP 1: Preheat oven to 325 F and line a baking sheet with parchment paper. Layer two cups of cauliflower rice onto the baking sheet and spread out evenly. Bake for 1.5 hours.
STEP 2: Allow cauliflower rice to cool and then add to a large bowl
STEP 3: In the same large bowl add remaining ingredients and mix with fork and then use your hands to form a ball.
STEP 4: Form two balls from the mixture
STEP 5: Roll out each ball onto a parchment lined baking sheet, using parchment paper on top of the dough to help roll it out.
STEP 6: Bake both sheets for 350 F for 10 minutes, allow to cool completely.
STEP 7: Crumble into small pieces and blend in blender or use food processor. Pulse until desired consistency. You may need a coarse crumb or a finer crumb, depending on what you are using them for.
STEP 8: place your breadcrumbs in a bowl if using right away, otherwise place in airtight container and store in the fridge.
Recipe tips and serving suggestions
Can I use this low carb breadcrumbs recipe to bread vegetables?
Yes, I would blend until fine when breading vegetables like asparagus, zucchini and green beans.
How coarse should I grind my breadcrumbs?
If you plan to use the breadcrumbs for a variety of recipes you should grind coarse and use as needed. If you need a finer grind, measure out how much you need and grind again when needed.
What else can I use these breadcrumbs for?
You can use the coarse breadcrumbs without the seasonings for a cheesecake crust. You can also use them to crust things like mozzarella sticks, cauliflower, chicken or pork, on top of cauli mac and cheese, a keto caramel crumble.
Are these breadcrumbs crispy?
For a crispier crust you can toast these crumbs in a frying pan with a little bit of butter until they are crispy.
Frequently Asked Questions
Store them in an airtight container and keep it in the fridge for up to 3 months.
You can have any breadcrumbs on keto as long as it fits into your daily macros. These breadcrumbs are low carb and will likely fit into a keto diet depending on what else you are eating.
As these breadcrumbs are made with low glycemic ingredients like cauliflower and almond flour they should be ok for diabetics. However, you should always monitor your blood sugars to see how it affects you personally.
Typically a cup of panko breadcrumbs contain 22g of carbohydrates. This amount may not fit into your daily macros depending on how you use the breadcrumbs and how much you consume.
Recipes that can use these breadcrumbs
Recipe Card
Low Carb Breadcrumb Recipe
RECIPE VIDEO
Equipment
Ingredients
- 2 cups frozen cauliflower rice (thawed)
- 2 cups almond flour
- 2 large eggs
- ¼ teaspoon dried oregano (omit if making breadcrumbs for a dessert)
- ⅛ teaspoon dry thyme (omit if making breadcrumbs for a dessert)
- ⅛ teaspoon ground dry rosemary (omit if making breadcrumbs for a dessert)
- dash of salt and pepper (omit if making breadcrumbs for a dessert)
Instructions
- Preheat oven to 325 °F and line a baking sheet with parchment paper. Evenly spread two cups of cauliflower rice onto the baking sheet. Bake for 1.5 hours.
- Allow cauliflower rice to cool and then add to a large bowl
- In the same large bowl add remaining ingredients and mix with fork and then use your hands to form a ball. If making a sweet breadcrumb, do not add the seasonings or salt and pepper.
- Divide the ball into half
- Roll out each ball onto a parchment lined baking sheet. Use parchment paper on top of the dough to help roll it out.
- Bake both for 350 °F for 10 minutes, allow to cool completely.
- Crumble into small pieces and blend in blender or use food processor. Pulse until desired consistency. You may need a coarse crumb or a finer crumb, depending on what you are using them for.
- Place breadcrumbs in a bowl if using right away, otherwise place in airtight container and store in the fridge.
- (Refer to the video instructions below if further clarification is needed)
Notes
- All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Kim says
How long does this store for in the fridge? And could it be frozen to be used at a later date?
Oscar Chimenti says
It can be stored in the refrigerator for up to one month. For longer-term storage, they can be frozen in an airtight container or resealable bag for about 2-3 months.
Oscar Chimenti says
I love having a breadcrumb recipe that does not include pork rinds. Will use for all recipes that call for breadcrumbs.
MRR says
so basically this is saying use pork rinds... i mean thats a lot of work for bread crumbs
Oscar Chimenti says
There are many people who don’t eat pork. This gives them an alternative.
D says
I tried this, but I don't understand the point of the cauliflower rice. When you bake it, it shrivels up and almost disappears into nothingness. Does it contribute to the texture? Because there's no way there's any nutritional value left in there.
Oscar Chimenti says
The cauliflower gives it a crispier texture.