This low carb breadcrumbs recipe is a great substitute for regular breadcrumbs. They are gluten free and keto friendly too!
A ketogenic diet comes with a slew of challenges, especially when it comes to cooking. While you can simply enjoy protein and veggies day in and day out, but the reality is that sometimes you want something that resembles your favorite comfort foods. They are your favorites because they tasted amazing, so why not find a way to incorporate them into your keto diet?
Fried chicken and chicken tenders used to be off limits on a low carb diet. Not anymore!
What can be used in place of breadcrumbs?
You can make keto breadcrumbs a number of different ways. Some people use almond flour or almond meal, others use coconut flour. I prefer to use pork rinds.
Natural pork rinds contain nothing except fried pork skin and salt, which means they have absolutely zero carbs in them. And their texture when ground is very similar to regular carb breading.
You could also use flavored pork rinds to enhance the flavor without having to season them yourself.
You can find pork rinds at most grocery stores, although I would recommend that you check out the ingredients. Some brands have preservatives, others do not. I like the Utz brand pork rinds because you can get a huge barrel of them. They are nothing but pork skins and salt. I think I got them at Sam’s Club or Costco. Amazon has them but they are pricier.
You will need to crush the pork rinds in order to use them for your low carb breadcrumbs. You can use a food processor, being careful not to over-process them. Or you can just put them in a gallon bag and crush them by hand with the bottom of a cup.
The measurements below are for 2 cups of crushed pork rinds!
You will want to add some seasonings to your keto crumbs to make them flavorful if you are using plain pork rinds. You can use it on chicken, fish, pork chops, even cauliflower “mac and cheese” to mimic that delicious, crusty texture. These low carb breadcrumbs look like regular breading, so your family won’t even know the difference. You can even use it to make meatballs that are keto friendly.
If you don’t want to take the time to make your own, even though it really doesn’t take that long, you can purchase keto breadcrumbs. A brand called Pork Panko sells it in 3-oz bags. It’s certainly pricier than making it yourself, but pretty convenient. I haven’t tried them.
Once you mix all of the ingredients together, you can store it in a glass jar in the refrigerator until ready to use.
Low Carb Breadcrumbs
Ingredients
- 2 cups pork rinds crushed
- 2 1/2 cups Parmesan cheese grated
- 2 tsp garlic powder
- 2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 tsp dried parsley
- 1 tsp dried basil
- 1 tsp dried oregano
Instructions
- Combine all ingredients in a large bowl.
- Pour into a jar and store in refrigerator until ready to use. Use cup for cup like you would traditional breadcrumbs.
Sharon says
I am making this right now, and came back to find an answer to whether to measure before or after the rinds were crushed. I found it and it helps a lot that someone already asked the question! Would it be more clear to mention that they should be measured crushed? Because 2 cups of rinds crushed makes a tiny amount! Didnt look right. Thank you for this recipe!
730 Sage Street says
Nice catch Sharon, and yes I read the comment. I will clarify this in the recipe!
Thanks again!
Ronda says
You can also use them to make hamburger steak. I used the recipe from excellent. That’s how i learned to use pork rinds. Since I found your recipe now I have 1 that has spices for my breading for my meats. Your recipe is fantastic thank you.
Paula says
I have used these “breadcrumbs” for chicken breasts and crispy “fried” shrimp in my new Nutrene air fryer!
730 Sage Street says
Amazing Paula, this made my day! Glad you enjoyed the recipe and love the shrimp idea.
David says
I’ve tried breading with pork rinds, coating the meat with egg white first, then breading in pork rinds. My breading doesn’t adhere to the meat and tends to fall away when places in oil. What am I doing wrong? Thanks.
730 Sage Street says
oh no, that’s no good! Generally they should react just like breadcrumbs. Are you using Parmesan cheese with them? That should help it stick. Hint when I say parmesan I mean real parm, not the fake powder.
Denny Felizzi says
Try using Dijon or mayo instead!
Egg whites are too thin.
MT says
Or try blending into egg a few dollops of sour cream to thicken it This will make it stick better to the chicken.
Randa says
I use pork rinds for breading fish chicken and I put them in meatloaf. Great recipe
Krystyn @ Really, Are You Serious? says
Oh, these look amazing! I’ll have to give it a try next time I’m looking to “bread” something!
Heather says
This sounds great! Do you measure the 2 cups of pork rinds before or after they’re crushed?
Kim says
After! I hope you enjoy it.
Denise says
I use this for breaded and fried eggplant. Delicious.
Cathy says
Hi there,
Can you suggest a pork rinds replacement? Would chickpea flour work?
Thanks,
Cathy
Kim says
I don’t think so, because flour isn’t the same as as bread and pork rinds that are already cooked.
Samantha says
If you can find it (or make your own) I’m pretty sure you can substitute the pork rinds for chicken skin rinds
Mandy says
Do you know how long this will keep?
Kim says
I’m not really sure but definitely refrigerate it. You should get a decent amount of time out of it, though it may clump so you will have to shake or stir it.
Sharon says
This is a great recipe! I’ve used it for pork but will definitely be trying it on chicken and fish.
Kelly says
Hi, I’m really excited to try this, but i wondered what the serving size is. i missed it in the nutritional portion of the recipe.
Kim says
It really kind of depends upon what you are using it for. The recipe will make *around* 4 servings.