Looking for a tasty, low-carb replacement for breadcrumbs that doesn’t use pork rinds? These 4-ingredient Keto breadcrumbs with a hemp heart base are just what you need to add a healthy crunch to any dish!
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Ah, breadcrumbs. The very name makes us think that this flavor and texture enhancer won’t fit into a Keto diet. But if you’ve been sorely missing these as part of your meals, I have good news for you… these keto breadcrumbs are beyond tasty and 100% low carb approved!
Some foods just need that crunch. Whether it’s the top layer of a casserole or the “breading” for avocado fries, that variety of texture makes a big difference.
And dishes with a little crunch always seem to be more satisfying.
Dishes like my Salmon Casserole or Keto Beef Casserole, or desserts like my Mixed Berry Crumble benefit from a toasted almond flour or crumble layer that really brings the whole thing together. Safe to say, I’m no stranger to adding a little crispiness!
But I wanted to create a true Keto breadcrumbs recipe.
One you could make and store for easy use throughout the week. One that would pack all that crunch you expect from low carb breadcrumbs. One that would really kick a few of my dishes to the next level.
And friends, dare I say, I think I’ve done it!
What Can I Use Instead Of Breadcrumbs With The Keto Diet?
If you’re looking for a substitute for breadcrumbs on Keto, the answer is delicious, simple, and delightfully healthy.
As I mentioned, I will often use toasted almond flour when I want to add a bit of that crispy texture to my dishes. If you’ve never tried it before, check out my article for How to Toast Almond Flour! It’s simpler than you think, and toasted almond flour is such a great addition to so many recipes.
BUT, it doesn’t provide the true breadcrumb crunch that I was looking for.
I’ve tried a few recipes that use pork rinds as breadcrumbs. Some turned out fine, but I find that the final texture really varies based on how much oil the pork rinds retain from the frying process. It’s different for every brand, and that oil can seep into the rest of the recipe and alter the texture.
I was looking for a simpler recipe that I could count on to turn out the right way every time.
And then one day, I made some AMAZING Keto crispy chips, and the moment I tasted them, a lightbulb when off in my head.
The chips were crunchy and simply delicious. So I thought to myself: “What if I modified this slightly, baked it as a sheet, and then crushed it up”? YES!
After a few test rounds, I’m happy to say that I perfected my Keto breadcrumbs recipe!
The taste AND consistency hit the exact spot I was looking for. And with only four ingredients and a few simple steps to make, there’s really nothing stopping you from making these delicious Keto breadcrumbs.
Ready to see how easy it is?
How To Make Keto Breadcrumbs
First, we gather up our ingredients: almond flour, hemp hearts, Italian Seasoning, and an egg.
Next, we throw it all in a food processor and blend – super convenient, right?
This will yield enough to fill 2 baking sheets. So the next step is to split the mixture into 2 equal parts. Roll them out between 2 sheets of parchment paper that have been sprayed with your choice of a safe, keto spray (like Avocado oil spray).
Don’t worry about them looking pretty or having nice edges since you are going to obliterate those edges anyway.
Then it’s time to bake! The breadcrumb sheets don’t take long and should come out looking golden and crispy.
Finally, allow the sheets to fully cool, break them up into large chunks, then stick them back into the (cleaned) food processor and pulse until you reach breadcrumb texture!
How Long Can I Store Keto Breadcrumbs?
These should last quite a long time, but I never like to push the envelope on things.
To play it safe, I would recommend storing your Keto breadcrumbs in an airtight container in your fridge for up to a week.
And then enjoy having breadcrumbs ready and waiting to add crunch to all your favorite dishes!
Kitchen Essentials for Keto Breadcrumbs
Baking sheets – you’ll either need 2 baking sheets or you can do this in 2 batches back to back.
Parchment paper – you’ll definitely want to use parchment paper and some oil to keep the dough from sticking!
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- Preheat oven to 350 degrees F.
- Spray 3 sheets of parchment paper with a safe oil such as Avocado oil.
- Add all ingredients into a blender or food processor and blend on low for 15-30 seconds.
- Separate dough into 2 equal parts.
- Roll out 1 part between 2 prepared pieces of parchment paper. Roll very thin.
- Remove top layer and slide bottom layer (with rolled dough) onto a baking sheet.
- Repeat the above process with 2 remaining pieces of parchment paper (reuse one sheet) and remaining dough.
- Place both baking sheets in the oven and bake for 11-13 minute or until golden brown.
- Let cool for 10 minutes on the counter.
- Break up the pieces and place in a clean food processor. Blend for 10-15 seconds.
- Store in the fridge in an airtight container!
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Serving Size:1/4 cup
Amount Per Serving: Calories: 199Total Fat: 18gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 23mgSodium: 10mgCarbohydrates: 5gFiber: 3gSugar: 1gProtein: 7g