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!

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
Fiber3.3grams
Net Carbs1.7grams
Protein4.9grams
Fat7.6grams
of which Saturated1.2grams
Calories102kcal
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.

Instructions

  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
Creator of KetoDietApp.com

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 (22)

Hi,
Going to give these a try, they look great. Is 175 °C conventional or fan assisted? Same goes with your other recipes you don’t mention.
Thanks,
Alex

Reply

Hi Alex, my oven is fan assisted so all recipes posted by me are the same. I do have this mentioned in the more recent recipes but this is one of the older recipes. We also work with recipe developers and some of them have conventional ovens but it should be included in each of their recipes.
I'll be adding more information into each recipe but it may take some time with over 1,000 recipes now 😊

Reply

Approximately how large should the spooned pieces of dough on the parchment paper Be?

Reply

Hi Victoria, it should be about a cup but I never measure it, I just add a handful and end up with 8 "regular buns, or up to 12 smaller buns 😊

Reply

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

Reply

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?

Reply

I'm sorry. I meant to type how to it without a dehydrator? Thanks!

Reply

Hi Lacey, I don't have a dehydrator but I assume it would be similar as with fruits and veggies? I hope someone else can comment!

Reply

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.  

Reply

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

Reply

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)

Reply

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

Reply

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

Reply

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

Reply

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.

Reply

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

Reply

Thank you for these wonderful recipes

Reply

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

Reply

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

Reply

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.

Reply

I think that blender will work just fine!

Reply

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

Reply