She Cooks Low Carb

Dinner was delicious tonight! Ribeye steak and zucchini squash from the grill with some leftover pan seared fresh green beans, bacon-cauli-and-cheese casserole, and a garlic cheese biscuit with butter.

This is keto! I ate all that (and my lunch) and still stayed within my macro/calorie limit for the day.

I’m loving the keto lifestyle! I never feel hungry and never feel deprived! And I never consume more than 1350 calories a day!

One thing I have missed since going keto is croutons on my salads. I know it’s not a big thing to miss but still, I miss those crunchy, toasted, garlic-seasoned pieces of bread!

Well no more!

I mainly eat foods I prepare from scratch, but keto sandwich bread is the exception. I haven’t invested any time into homemade bread because, to be honest, I really didn’t eat much of it prior to going low carb.

I do enjoy the occasional grilled ham and cheese sandwich and I would like to make a keto friendly Monte Cristo sandwich. (Which I think is actually quite doable!) But other than that, I don’t really need sandwich bread. So a loaf of this bread will last me two weeks and then it goes out of date... and at the end of the two weeks, I usually have several pieces left.

I try not to waste food. (After all, it’s not cheap!) So I’ll either make bread crumps for something like keto meatloaf or I’ll freeze the leftover bread. (Thanksgiving is coming and I’ll need a few slices to go in my dressing.)

This time I decided to make CROUTONS with the left over bread slices! It was really easy and so much tastier (and healthier) than any crouton you’ll buy from the grocery store!

(Recipe in comments.)