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Keto Croissants
5 from 60 votes

Keto Croissants

Keto Croissants combine mozzarella, cream cheese, almond and coconut flours to create a low-carb, tender pastry dough. The dough is rolled and cut into triangles, then shaped into croissants before baking, resulting in a flaky and lightly sweetened bread alternative. These croissants provide a keto-friendly option with approximately 1g net carb each, ideal for those seeking a bread substitute without gluten or wheat.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 6
Calories: 169 kcal
Course: Breakfast
Cuisine: French

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

    Cup of Yum
  1. Preheat the oven to 180C / 350F electric or 160C / 320F fan assisted. Line a baking sheet with parchment paper.
  2. 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.
  3. In a separate bowl, combine the dry ingredients: almond flour, coconut flour, baking powder, powdered sweetener and dry active yeast, if using.
  4. 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.
  5. 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.
  6. Cut into 3 rectangles, then cut into 6 long triangles.
  7. 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.
  8. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 169

% 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.