Aunt Rocky’s Savory Loaf or Croutons (LCHF, Grain Free, Nut Free)

Preheat oven to 350ºF. Grease non-stick 8×4 inch loaf, set aside.

Melt butter in medium mixing bowl. Add the eggs to the oil and whisk well.

Add all other ingredients, reserving about a tablespoon of the shredded parmesan. Stir until everything is well blended. Pour into the prepared loaf pan. Spread the dough evenly in the pan, and sprinkle the reserved Parmesan over the top.

Bake 20 minutes. Test with toothpick, and remove from oven if done. If not quite done in center, add 5 more minutes of bake time.

Turn out immediately onto a wire rack to cool. Cut into 16 slices.

Store in an airtight container on the counter for a few days, in the refrigerator for up to two weeks, or may be frozen.

Variations:
1. Change the seasoning.
2. Try different cheeses to alter the flavor and texture of the bread.
3. Use as salad or soup croutons by cutting into small cubes and allowing to air dry.

Nutritional estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer. Calories 73, Total Fat 5 g, Saturated Fat 2 g, Sodium 73 mg, Potassium 50 mg, Total Carbohydrate 3 g, Dietary Fiber 2 g, Net Carbs 1 g, Sugars, Protein 4 g. Macros: 69% fat, 25% protein, 6% net carbs

© June 11, 2017 Roxana Lopez for Aunt Rocky.

For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.