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I don’t know about you but I love a good crunch on salads. On keto the typical crouton is usually out and making your own low-carb croutons can take some time but these Keto Salad Toppers are a quick and easy way to get that crunchiness in less time!
You can use any seeds and/or nuts you like but I typically go with sunflower seeds, pecans, sliced almonds, and pepitas. Cooking them in a bit of oil with herbs and spices gives them a great toasty flavor and the flavor combos are practically endless!
Hands-on Overall
Serving size 2 tbsp
Nutritional values (per serving, 2 tbsp)
Net carbs1.1 grams
Protein3.1 grams
Fat8.6 grams
Calories93 kcal
Calories from carbs 5%, protein 13%, fat 82%
Total carbs2.4 gramsFiber1.3 gramsSugars0.4 gramsSaturated fat1 gramsSodium73 mg(3% RDA)Magnesium50 mg(12% RDA)Potassium95 mg(5% EMR)
Ingredients (makes 2 cups/ 8 servings)
Instructions
- Heat the oil in a small skillet over low heat. Add the spices and herbs, cook for 10 seconds then add in the nuts and seeds.
- Cook, stirring for about 2-3 minutes until toasted. Alternatively, you can bake them in the oven at 180 °C/ 355 °F (fan assisted), or 160 °C/ 320 °F (conventional) for 10-15 minutes, mixing once or twice.
- Store in an airtight container at room temperature for up to 1 week.
Ingredient nutritional breakdown (per serving, 2 tbsp)
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