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The Best Keto Breadcrumbs

4.7 stars, average of 721 ratings
By Martina Slajerova, updated September 2 202038
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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

Serving size 1/4 cup/ 22 g/ 0.8 oz

Allergy information for The Best Keto Breadcrumbs

✔  Gluten free
✔  Dairy free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Shellfish free
✔  Beef free
Pescatarian
Low FODMAP
Vegetarian

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

Net carbs1.7 grams
Protein4.9 grams
Fat7.6 grams
Calories102 kcal
Calories from carbs 7%, protein 21%, fat 72%
Total carbs5 gramsFiber3.3 gramsSugars0.7 gramsSaturated fat1.2 gramsSodium198 mg(9% RDA)Magnesium47 mg(12% RDA)Potassium187 mg(9% EMR)

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

Ingredient nutritional breakdown (per serving, 1/4 cup/ 22 g/ 0.8 oz)

Net carbsProteinFatCalories
Almond flour (blanched ground almonds, almond meal)
0.7 g1.6 g3.9 g44 kcal
Psyllium husks
0.1 g0 g0 g1 kcal
Coconut flour, organic
0.3 g0.5 g0.5 g11 kcal
Flaxmeal (flax meal), ground flaxseed
0.1 g0.7 g1.6 g20 kcal
Cream of tartar, raising agent
0.2 g0 g0 g1 kcal
Baking soda, raising agent (bicarbonate of soda)
0 g0 g0 g0 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Sesame seeds
0.3 g0.4 g1.1 g13 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0 g0.6 g0.5 g7 kcal
Egg white, fresh
0.1 g1.1 g0 g5 kcal
Water, still
0 g0 g0 g0 kcal
Total per serving, 1/4 cup/ 22 g/ 0.8 oz
1.7 g4.9 g7.6 g102 kcal

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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.

More posts by Martina Slajerova
Martina Slajerova

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Comments (38)

Hi, if I can't take flax meal, what is a good alternative? Thank you~

Hi Ashke, you could use this recipe instead (flax free): The Best Low-Carb & Paleo Bread - The Ultimate Guide

Thank you!

I tried this recipe thinking that it would be nice to have low carb bread crumbs around for making breaded meats and eggplant for eggplant Parmesan but the buns were so good I saved half of them for sandwiches and burgers! The croutons were amazing too! I'm thinking of making some hot dog buns next. The texture is just like bread and the flavor is very similar to whole wheat bread. I'm so glad I found your recipe, thank you!

Thank you so much Jamie! This is my favourite keto bread recipe 😊 You may like these: Ultimate Keto Sausage Rolls

Hi Martina! I tried this recipe the other day. The texture was good but the coconut flour was more sweet than savory for my taste. I was wondering if there is something that I can substitute instead of the coconut flour? Or would omitting it mess up the consistency of the rolls?

Hi Michelle, if you want to avoid coconut flour, you can use the same amount (in cups) of flax meal or defated sesame flour, or about three times more almond flour. These are general conversions and you may also need to remove one egg white or one whole egg (coconut flour is a lot more absorbent). I hope this helps!

Thanks for the tips, I’ll play around with them 👍

I have heard that some brands of coconut flour has more of a sweet coconut flavor than others. I used Bob's Red Mill brand and couldn't taste the coconut in this recipe.

Thanks for the heads up Jamie! I'll have to try the Bobs coconut flour

Yes, that's good to know about Bob's Red Mill coconut flour! I wonder if using garlic or onion powder, in the recipe, could help mask the coconut flavor, if there is any?
This recipe looks brilliant, Martina, and I'm really looking forward to trying it. 😊 I'm also going to see about using the dried bread cubes for stuffing.
I'm really sorry to hear about your Hashimoto's diagnosis, but I love that you USED it to change your diet and help others, via this blog. That's powerful! Has your health improved, since making those changes? I hope so. Blessings!

Thank you so much Claire, that's very kind of you! My health has improved in many ways. I have more energy and I don't experience the typical Hashi's symptoms. Most importantly I don't feel like dieting which used to be very exhausting before going keto. I used to track when I started and for quite some time I tracked daily. Now I've been doing this for so long and I no longer need to track, or at least not all the time. The way I use our app these days is mostly to create new recipes and make sure they are all keto approved 😊

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

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 😊

Real sorry to say, but was never able to make the breadcrumbs due to the fact that my husband and I couldn't get passed the awful flavor or the buns. They made it to the trash can right after each of us took a taste!

I'm sorry to hear that Rose. I don't know if you made any tweaks to it but I wonder if that may be the case. In all those years since I posted the recipe I don't remember anyone not liking the taste. The only issues/complaints were about the texture (depending on the ingredients and technique it may be too moist or too dense, hollow bread, etc.) and the colour (may be caused by some brands of psyllium powder).

I don't understand how this could be possible unless one of your ingredients was rancid. I forgot to put the salt in and they were a little bland but otherwise the flavor was very similar to regular wheat bread.

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

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 😊

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?

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

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!

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: The Best 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

A store with a red bullseye has fiber  supplements that are pure natural pysillium husks. Have not turned purple in baking.

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 ..am 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.