The Best Keto Breadcrumbs

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Substituting breadcrumbs on a keto diet seems easy. You can use almond flour or flax meal but let's face it - they are not the same as proper breadcrumbs.

These are the best low-carb and grain-free breadcrumbs - just like the real deal! You won't even know they are keto. You can use them just like regular breadcrumbs: in meatballs, chicken nuggets or breaded cauliflower. This recipe is based on my Ultimate Keto Buns which went viral on social media. It does take time to prepare but it's totally worth it!

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Hands-on Overall

Nutritional values (per 1/4 cup/ 22 g/ 0.8 oz)

1.7 grams 3.3 grams 4.9 grams 7.6 grams 1.2 grams 102 calories
Total Carbs5grams
Net Carbs1.7grams
of which Saturated1.2grams
Magnesium47mg (12% RDA)
Potassium187mg (9% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (21%), fat (72%)

Ingredients (makes about 5 cups)

Dry ingredients:
Wet ingredients:
  • 6 large egg whites (reserve yolks for another recipe)
  • 2 large whole eggs
  • 2 cups boiling water (480 ml/ 16 fl oz)

Note: Don't waste the egg yolks - use them for making Home-made Mayo, Easy Hollandaise Sauce or Lemon Curd. For nut-free and flax-free options, read the tips in my Ultimate Keto Buns recipe.

A fun way to learn about healthy low-carb eating!
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  1. Preheat the oven to 175 °C/ 350 °F. Prepare the buns (same recipe as the Ultimate Keto Buns). Mix all the dry ingredients (apart from the sesame seeds). Add the egg whites and eggs and process well using a mixer until the dough is thick. Add boiling water and process until well combined.
  2. Using a spoon, make 8-10 buns and place them on a baking tray lined with parchment paper.
  3. Top each of the buns with sesame seeds (or any other seeds) and press them into the dough, so they don't fall out. Place in the oven and cook for 45-50 minutes.
  4. Remove from the oven, let the tray cool down and place the buns on a rack to cool down for a few minutes. The Best Keto Breadcrumbs
  5. Lower the temperature to 100 °C/ 210 °F. Dice the bread. Place on a tray and dehydrate for 45-60 minutes. The Best Keto Breadcrumbs
  6. When done, remove from the oven and set aside for 5-10 minutes. Place in a food processor and process until fine. The Best Keto Breadcrumbs
  7. Place in an airtight container and store at room temperature for up to 2 weeks, or freeze for up to 6 months. The Best Keto Breadcrumbs
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Martina Slajerova
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Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (16)

This may be a silly question but how do you dehydrate with a food dehydrator?


Hi Lacey, I never owned a food dehydrator but I assume you could use it just like you would if you wanted to dehydrate vegetable slices, mushrooms or beef jerky?


Hi.  I'm looking forward to Christmas, when I usually make a traditional turkey stuffing.  I am wondering if this bread would make suitable base for stuffing - will it stand up to the liquid ingredients, or more likely dissolve?  If you don't think it would work, can you suggest another keto bread that would?  thanks.  


Hi Lin, yes it will work. I used the "sourdough keto bread" for Thanksgiving stuffing here: Healthy Low-Carb Holiday Stuffing
and here with the same recipe as the breadcrumbs): Low-Carb Pork, Sage & Bacon Stuffing


Hi Martina, I cannot find psyllium husk where I live. What substitute can I use and what equivalent quantity? Thank you. (Can’t wait to make these)


I think you may like this bread - it is very similar: Psyllium-Free Low-Carb Bread


Instead off forming the dough into buns, any reason why the dough couldn’t be spread out on a sheet pan and baked?


Absolutely! I only did that because I used half for breadcrumbs and half as burger buns 😊


Hey, Martina! This looks great! It may be that the sequence of steps isn't quite right, in that you say take them out of the oven in step three, but step four is when we are instructed to put them into the oven.


Thank you Brad, this was indeed an error (the seeds should go on the buns before baking). Fixed!


Thank you for these wonderful recipes


Hi I missing something? We top the buns with seeds after baking? Or are the steps not in correct order?


You are right - it was a step swap! Thank you - fixed 😊


Can I run these through a blender instead? While there's a food processor in the kitchen somewhere, it's buried sufficiently deep that it's not worth excavating. The blender, by contrast, is nicely accessible.


I think that blender will work just fine!


Find the processor, its worth it. I process in a blender sometimes. Total pain in the butt. For this many breadcrumbs, use the processor.