Keto Croissants
User Reviews
5
Keto Croissants
Description
Keto Croissants use a mixture of shredded mozzarella and cream cheese melted together, combined with almond flour, coconut flour, sweetener, baking powder, and optional yeast to create a pliable dough. The dough is rolled out thin and cut into triangles to form traditional croissant shapes, then baked until golden. The texture is soft yet slightly flaky, distinct from traditional wheat croissants due to the different flours but still enjoyable as a buttery pastry alternative.
The slightly sweetened dough makes these croissants suitable for breakfast or snacks, and they can be filled with sugar-free spreads or shaped differently to vary preparation. The use of melting cheeses and nut flours ensures they stay moist and tender.
These croissants should be stored in the refrigerator and gently reheated before serving. The dough can become firm when cooled, but a quick warming softens it for easier handling. They also freeze well for longer storage. Use firm, shredded mozzarella—not fresh salad balls—to achieve the right dough consistency.
Ingredients
- 1.5 cup mozzarella cheese 170g / 6oz, shredded
- 2 tablespoon cream cheese full fat, 30g
- 1 egg large, whisked, room temperature
- ½ cup almond flour ground almonds, 50g, use 1 tablespoon less for super-fine almond flour
- 2 tablespoon coconut flour level, 16g
- 2 tablespoon powdered sweetener I used Bocha Sweet
- 1.5 tsp baking powder
- ½ teaspoon dried active yeast optional, for flavour
- 1 tablespoon butter melted, for brushing the tops (optional)
Instructions
- Preheat the oven to 180C / 350F electric or 160C / 320F fan assisted. Line a baking sheet with parchment paper.
- Melt the mozzarella and cream cheese in a microwave for around 1 minute. Or, heat in a non-stick saucepan over a low heat. The cheese should be melted, but not bubbling.
- In a separate bowl, combine the dry ingredients: almond flour, coconut flour, baking powder, powdered sweetener and dry active yeast, if using.
- Add the dry to the wet ingredients and add the egg. Start to combine using a fork, then use your hands to make a ball of smooth dough.
- Roll out the dough into a rectangle between two sheets of parchment paper, about ¼ inch or 5 mm thick. Fold over the edges of the parchment to create a straight line. Lift the top parchment.
- Cut into 3 rectangles, then cut into 6 long triangles.
- Re-roll each triangle so it is evenly shaped and around 19 centimetres long. Again, I like to fold the edges of the parchment paper to shape the dough. Then, roll up into a crescent shape. Place on a baking sheet lined with parchment paper. Option to brush with melted butter.
- Bake in the oven for 20 minutes or until golden and puffed. Once the croissants are golden brown (after 13-14 minutes), loosely place aluminium paper over them for the remainder of the oven time. This prevents them from over-browning.
Notes
- These croissants contain about 1 gram net carb each and make six servings.
- If the dough cools and becomes hard to work with, warm it briefly in the microwave to soften.
- Lightly oiling your hands can prevent sticking when shaping the dough.
- Try filling the croissants with sugar-free nutella or keto marzipan for added flavor.
- Instead of rectangular cuts, rolling the dough into a circle and cutting like a pizza is a quicker shaping method.
- Store finished croissants refrigerated up to 5 days or frozen up to 3 months; gently rewarm before eating.
- Use firm, shredded mozzarella cheese (light yellow) rather than fresh mozzarella balls for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Calories | 169kcal | 8% |
| Total Carbohydrates | 4.5g | 2% |
| Protein | 10.5g | 21% |
| Fat | 12.6g | 19% |
| Saturated Fat | 5.1g | 26% |
| Fiber | 1.4g | 6% |
| Sugar | 1.3g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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