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Many of my original recipes use bread crumbs. When my sole mission was to lower saturated fat intake in my hubby’s diet, the use of bread crumbs didn’t pose a problem. It did become a problem when I joined Weight Watchers; it forced me to plan ahead and budget for the points. And plan and budget I did, until recently when a light bulb went off.
My go to commercial bread crumbs are made by Rienzi. I set out to mimic their seasoned bread crumbs as closely as I could using low carb bread. Rienzi’s seasoned bread crumbs are mild in flavor and I also used them in recipes calling for plain bread crumbs. This lightened recipe produces a half of cup of bread crumbs at three points, a savings of four points in comparison to an equivalent amount of regular bread crumbs.
Please see the recipe card below for exact amounts and directions.
Ingredient Round Up
- Low carb or keto white bread slices. I use 647 Schmidt’s Italian bread because it is readily available in my area. Your favorite brand is fine, just note the points per slice.
- Dried parsley
- Black pepper and garlic powder
Making the Bread Crumbs
- You need to start with very dried out, hard bread. You can leave the bread slices out on a counter top for several days, flipping it occasionally until it is dry and hard. If you have a gas oven with a pilot light that is on, put the bread on a cookie sheet and leave it in the oven for a couple of days until it is dry and hard. I have used the counter top method. I have also put the bread into a 200°F oven for 35 min on each side.
- Break the dried bread into chunks and place into a food processor.
- Turn the food processor on and let it run until there are mostly fine crumbs. Then add the garlic powder and black pepper.
- Run the food processor for another 30 sec or so to mix in the spices and until you have uniform fine crumbs.
- Add the dried parsley and give the food processor a few whirls to finely chop the parsley. If you prefer fresh parsley, leave parsley out of the recipe and add finely chopped parsley to the bread crumbs just before using them. Fresh parsley in this recipe will add moisture which makes storage a problem.
- Transfer the bread crumbs into a air tight container and store.
Note: Yield is 1/2 c crumbs or 7 tbsp.
WW – 0 pt/tbsp or 3 pt/1/2 c
Equipment
- cookie sheet
- food processor
- measuring spoons
- air tight container
Ingredients
- 3 slice low carb bread
- ¼ tsp plus a pinch of garlic powder
- 3-4 shakes of black pepper
- 2 tsp dried parsley
Instructions
- Preheat the oven to 200℉.
- Lay the bread slices on a cookie sheet and put in the oven for 35 min. Flip the bread slices over and return to the oven for another 35 min. At the end of the second cooking cycle, if the bread is not completely dry and very hard, return to the oven for another 15-20 min. See Note at bottom for alternative methods.
- Break the bread up into chunks and put in the bowl of the food processor. Run the food processor until you have mostly fine bread crumbs.
- Add the garlic powder and black pepper to the food processor and give it a few whirls to mix in the spices.
- Add the dried parsley to the food processor and give the food processor a few whirls to finely chop the parsley. Do NOT use fresh parsley as it will add moisture to the mix. See note at bottom.
- Measure the bread crumbs as you add them to an air tight container. I get ½ c of crumbs from the brand of bread I use but you may get more or less depending on the brand of bread you use.
- They store well at room temperature for several weeks. I make them as I use them.
Notes
Nutrition
