Making your own keto bread crumbs is a game-changer for anyone following a low-carb diet.
Regular bread crumbs are off-limits when you’re eating keto, but that doesn’t mean you have to give up on all your favorite breaded dishes.
This simple recipe will show you how to make the perfect substitute using just pork rinds and seasonings.
I discovered this recipe when I was struggling to find a good coating for my chicken cutlets. Store-bought low-carb bread crumbs were either too expensive or filled with weird ingredients I couldn’t even pronounce.
After some experimenting in the kitchen, I found that crushed pork rinds make an amazing substitute that’s both affordable and tastes great.
The best thing about these keto bread crumbs is how versatile they are. You can use them to coat chicken, fish, or pork chops. They’re perfect for making meatballs, casserole toppings, or adding a nice crunch to your keto mac and cheese.
You can make a big batch and store them for months, so they’re always ready when you need them. Let’s get started!
👍 Why You’ll Love This Recipe
Better Crunch: Pork rind bread crumbs actually get crispier than regular bread crumbs when baked or fried. They create an amazing crunchy coating that stays crispy longer.
Two Texture Options: You can make these either fine like traditional bread crumbs or coarser like panko, depending on your needs.
Added Flavor Boost: Pork rinds have a naturally savory flavor that adds an extra taste dimension to your dishes.
Long Shelf Life: These bread crumbs can last up to three months at room temperature when stored properly, or even longer in the freezer. This means you can make a big batch once and have them ready whenever you need them.
✨ Recipe Ingredients
- 2 cups Pork Rinds
- 1 teaspoon Your Favorite Seasonings (I used Italian blend)
👨🍳 How To Make
Follow this easy recipe:
Step 1
Add the pork rinds and seasonings to the bowl of a high-speed blender.
Step 2
Blend until the mixture reaches a fine consistency.
Step 3
Store them in a ziplock bag or jar at room temperature for up to 3 months, or freeze them in a ziplock bag.
Step 4
For panko-style crumbs, place them in a ziplock bag and crush with a rolling pin instead of using a blender.
💡Tips
1. Don’t Over Process
When using a blender or food processor, pulse in short bursts rather than running it continuously.
If you blend too long, the pork rinds can turn into a paste instead of crumbs. Aim for 2-second pulses, checking the texture between each pulse. You want the crumbs to be uniform in size but still dry and separated – not clumped together.
If you’re making them by hand with a rolling pin, use gentle, even pressure and check frequently to ensure you’re getting an even texture.
2. Coating Success
Have one plate with your seasoned crumbs, another with beaten eggs (or heavy cream for extra keto-friendly options), and a clean plate for your breaded items.
Work in small batches so the crumbs stay dry and don’t clump together.If the bread crumbs start getting wet from the egg, set them aside and use fresh ones.
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FAQ
1. Can I use flavored pork rinds instead of plain ones?
While you can use flavored pork rinds, it’s better to start with plain ones. Flavored pork rinds already have seasonings that might not match what you’re cooking.
2. How long do these bread crumbs really last?
When stored properly in an airtight container at room temperature, these bread crumbs can last up to 3 months. In the freezer, they can last even longer – up to 6 months. The key is keeping moisture out.
3. My bread crumbs turned into a paste. What did I do wrong?
This usually happens when you blend the pork rinds for too long or continuously. The natural fats in pork rinds can turn them into a paste if they’re over processed.
To avoid this, use the pulse button on your blender in short bursts (about 2 seconds each), and check the texture between pulses.
Keto Bread Crumbs
Print RecipeIngredients
- 2 cups Pork Rinds
- 1 teaspoon Your Favorite Seasonings I used Italian blend
Instructions
- Add the pork rinds and seasonings to the bowl of a high-speed blender.
- Blend until the mixture reaches a fine consistency.
- Store them in a ziplock bag or jar at room temperature for up to 3 months, or freeze them in a ziplock bag.
- For panko-style crumbs, place them in a ziplock bag and crush with a rolling pin instead of using a blender.