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These delicious Garlic Croutons use the 90-second bread recipe, are entirely gluten-free and low-carb!
Homemade garlic croutons are the best thing that will happen to you today! Seriously, you have to make this recipe! Once you make it, you'll understand why I say it's seriously the simplest of recipes! I made a huge batch of them this week and have been using them on all of my salads and soup for the week!
They can be a little addicting if you're looking for a crunchy snack so be warned!! I sometimes snack on pork rinds when I feel like eating chips, but these littles guys here can be the perfect substitute!
Gluten Free English Muffin
This recipe for garlic croutons actually uses the 90 second bread recipe. If you've never tried it, you must! If you make it in a mug, you can have yourself a nice gluten-free English muffin ready in less than 2 minutes! You can use any type of heat-proof dish to make the 90-second bread.
For this recipe, I just used a square Tupperware because I wanted my croutons to have a square and even shape. I have made this garlic croutons recipe before in a mug, but not all the croutons ended being the same side so I much prefer making it in a Tupperware.
Now I actually doubled the recipe because I wanted to make a decent amount of low carb croutons. I microwaved my recipe for 3 minutes total and that was more than enough time to make these gluten free croutons!
How to make Homemade Croutons
Making homemade croutons is actually pretty simple! It's similar to how you make low-carb tortillas and bread. Once you have made your gluten-free English muffin, you just need to cut it up into cubes the size of your choice, add the seasonings and butter, cover everything in it and toast it for a few minutes!
You can season these homemade croutons with any combination of spices you want! For this homemade croutons recipe, I used some butter, garlic, parsley and parmesan. You can alternate between different oils like olive oil or coconut oil if you wish to do a dairy free version.
As for the spices, I definitely think you should add some garlic and a type of green herb. I chose parsley for this recipe, but you can use something like oregano, thyme, rosemary or even sage. Make sure that all of your bread cubes are nicely coated in your fat before adding the seasonings as they may have a hard time sticking to it!
Low Carb Croutons Uses
Having low carb croutons on hand can be pretty handy. Not only can you add them over any type of salad for crunch, you can add them over soups, stuff them in any type of bird, add them over pieces of meat or fish for crunch or even on pasta (low carb of course).
Top them over this Shrimp Caesar Salad which uses this Homemade Caesar Dressing if you miss eating the traditional crunchy salad. An even better idea is to top them over this Low Carb Olive Garden Zuppa Toscana or my healthy cauliflower soup! When adding them to this soup you get an amazing crunch from the croutons and the bacon! That is heaven on Earth right there!
Low Carb Gluten Free Garlic Croutons
Ingredients
Gluten Free English Muffin
- 6 tbsp blanched almond flour
- 1 tsp baking powder
- 1 tsp oregano
- ¼ tsp salt
- 2 tbsp refined coconut oil
- 2 eggs
Instructions
- In a square tupperware (sandwich size) or any other heat proof dish you own, add all of the English muffin ingredients. Mix really well with a small whisk until smooth.
- Add the tupperware to the microwave and heat 3 minutes at 600W. After 3 minutes, if the center is still raw, add another 30 seconds until the center is completely cooked.
- Take out of the microwave and let it cool down a bit. Flip the tupperware over and take the microwaved bread out. With a bread knife, cut the square into two horizontally. Cut the two slices into cubes of your desired size. Add the cubes to a bowl.
- Mince the garlic cloves and the parsley. In a small bowl, add the butter. Put it in the microwave and heat until melted.
- Add the parsley, garlic and salt to the melted butter. Mix. Pour the butter all over the croutons and carefully mix with a spoon. You want to try and coat all of the croutons with the melted butter and seasonings.
- Add the croutons to an oven tray and make sure they're not piled up over one another. Add to an oven or toaster oven at 180C/350F and bake for 12-15 minutes, until golden brown.
- Take the tray out of the oven and let the croutons cool down completely before serving them. You can then add the parmesan if you want to use some!
Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).
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Lillian Sharpley
Is it okay if my croutons are brown inside after taking from the microwave?
Mira
Hi Lillian, I'm not sure what you mean by they're brown inside?
Elizabeth Harn
These are soooo good! I don't know how anyone stops at just one serving though! These are my go-to low carb croutons from now on. Easy to make and so tasty! Thanks!
Annette
Holy smokes! I didn't have high expectations, but these are awesome. I switched out the oregano for Italian seasoning, and next time will probably just use fresh herbs. But how easy is this. I did not think it would work, and figured I'd lose a tupperware container in the process. Make these right now and you will not regret it!
Cheryl Miller
These were really nice. I did end up using a round bowl as my sandwich size was not deep enough
Debra Toma
Wow, this sure beats the neck out of parmesan roll ups! Thanks!
Ericka
I made these this afternoon for my family and they are delicious! My daughter who is gluten free was in heaven. Thank you for creating and sharing this recipe, it will definitely be a staple in my household.
Lee Ann
Yum!
Obvs these are not identical to wheat based croutons but they are crisp and delicious. Super quick and easy too.
Nancy MacRae
I gave this recipe a good college try, but after baking the croutons at two different temps for close to an hour, then drying them in the oven, on the counter and in the oven again, I have to conclude that you just can't make real croutons without a grain flour. After literally days of drying out the croutons, they were still soft in the middle and retained that unpleasant eggy taste and smell so prevalent in non-flour recipes. If none of the above is a concern for you, then I say go for it. There are plenty of great reviews, so maybe I was just expecting too much.
Thanks for the site. I will try other recipes.
Dom
Could you make with coconut flour?
Dawn
Thanks for the awesome recipe! I've made this twice this week and will be making it again. Instead of the oven though, I've been using my air fryer. (5 minutes at 360, stir, 5 minutes at 360) Might try using ranch seasoning next time for a crunchy snack.
Adrienne
Thank you for this suggestion🙌🏾
Kim
These taste great glad I found recipe
Gina W
Just made these....OH MY TASTE BUDS!!!! WILL NEVER BUT croutons for making stuffing again. Made another batch using onion/scallions and instead of parmesan chees, I used a sour cream and onion popcorn seanoning. Eating this one for a snack. YUMMMM!!!!!!
Sue
I'm allergic to nuts; what would be a good substitute for the almond flour and how much of it should I use?
Mira
Hi Sue, you could try bobs red mill 1-1 flour?
Marla
Try oat fiber
Neeta
I substituted green banana flour( known fir its rich content of resistant starch- good for the gut microbiome)- needed about 4 tbs . After they were done,I popped them into the airfryer, they browned easily, were crisp and fabulous!
melanie sakowski
Oh how I want an air fryer! #desireisthesourceofallsuffering 😉
Barbara B
These are delightfully tasty and easy to make. I did add a TBSP more butter and threw in about a TBSP of grated parmesan in the mix. I checked halfway and stirred. Start watching carefully around 12 - 13 minutes. I think I would like to try these with some caraway seed next time to see if I can get a rye bread taste !
Amy-lynn Corey
I've made something like this for a few years for Thanksgiving stuffing. Similar to cornbread. Everyone loves them!
Vicki
How long will these keep for? I have some leftover . Thank you
Mira
About 4-5 days in the fridge, but retoast them when you want to use them again.
Stephanie
Could I use olive oil instead of coconut for the bread?
Mira
Hi Stephanie, it should be fine!
Mea
Can you also make it with unblanched almond flour?
Mira
Yes, it should be fine 🙂
Iman
Hi Mira,
What do.you mean by serving size 1 portion?
Is it the whole quantity that you made with the ingredients listed?
Please advise .
Iman.
Mira
Hi Iman, it's 6 servings. It's in the top of the recipe card where it says: Servings: 6 portions. So the nutritional info is for 1 portion.
Amelia
Made these and the flavor was great. I didn't cut my bread in half horizontally so maybe that's why they were not as crispy as Id liked. Next time I will bake them in a flat dish so they are thinner to begin with and won't need to be cut in half. I cut the croutons into 3/4 inch pieces but will cut them smaller for more crunch!
Frederica Crafts
I dont have a microwave and still would love to try the recipe. Any suggestions on how to make this magic happen without a microwave?
Xxos
Mira
Hi Frederica, bake the English muffin for about 15 minutes at 180C/350F in the oven and follow the rest of the recipe!
Jura
I dont' have a microwave either, so glad I read the comments, going to try this recipe right now! Thank you!
Shawna Cypher
Hi I have searched all over for your 90 second bread recipe, to make croutons.. I cannot find it anywhere, can you help me find it please? TY
Mira
Hi Shawna what do you mean? It's in the recipe card. It says English muffin and lists all of the ingredients and then the steps to make the bread and then the croutons.
Sab
I have an oven. How much should be the temperature for initial baking of bread?
Mira
Do you mean for the english muffin? I would say 10 to 15 minutes at 180C/350F until you can see that it's not raw anymore. Once it's cooked, cut it into cubes and continue with the process of the rest of the recipe.