Low Carb Rosemary Walnut Bread Crumbs

Get ready. I just cracked the code on a little bread crumb topping that actually isn’t bread. No bread here, just walnuts in a bread crumb costume. One of my favorites things is Panko Bread crumbs, sauteed with butter and a little parmesan cheese. I used to put it on green beans, broccoli casserole, and oven baked mac and cheese. Sadly, panko is too heavy on the carbs and wheat for my low carb lifestyle. But guess what! I just made something that works in it’s place: low carb rosemary walnut bread crumbs.

In the past, I have tried using Almond flour to re-create those crunchy butter bits; it didn’t work. The almond flour always burns, and also…it’s dry. The other day, I was stalking hanging out at Pinch of Yum, my biggest food blog crush, and I was inspired by the topping on their Pumpkin Rigatoni.

How To Make Low Carb Rosemary Walnut Breadcrumbs

It starts with throwing every body in, walnuts, fresh rosemary, butter, and salt. The butter really brings it all in creates a roasty nice-ness. Pulse it all up until you get a large breadcrumb texture; or whatever texture is your favorite. Turn your oven up to minimum roasting status (400°), and line a baking sheet with parchment, don’t skip the parchment. Parchment is crucial in not over-browning things, nuts are no exception. You are only going to bake these for 4-5 minutes.

I recently topped mini wheel of Brie with these little buttery bits and it was so good. Combined with the easiest low carb Keto crackers, it was all really perfect.

This is why I needed you to know about these.

Also, I am really envisioning these on green beans, adding crunch to a salad, or dusting the top of our low carb creamy cauliflower mac and cheese for Thanksgiving (or all days).

Could these go on a soup? Yes.

Note: I added a Tablespoon of grated Parmesan Cheese to the mix last week and it was next level.