Keto Biscoff Croissant
Indulge in the guilt-free decadence of Keto Biscoff Croissants—a buttery, flaky, and perfectly spiced treat that’s a low-carb dream come true! This recipe transforms the classic croissant into a keto-friendly masterpiece using almond flour, coconut flour, and a blend of warm spices like cinnamon, ginger, and nutmeg to mimic the irresistible flavor of Biscoff. Layered with sugar-free sweetened butter and crafted with an innovative mozzarella-based dough, these croissants achieve a light texture while keeping carbs to a minimum. Whether you’re satisfying a brunch craving or searching for the perfect pairing to your coffee, these golden pastries deliver indulgence without compromise. Quick to prepare and baked to perfection, they’re the ultimate keto comfort food for anyone looking to stay on track while enjoying the taste of luxury!
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Recipe Information
Ingredients
- 200 grams Almond flour
- 50 grams Coconut flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 150 grams Unsalted butter
- 200 grams Mozzarella cheese, shredded
- 50 grams Cream cheese
- 1 large Egg
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground nutmeg
- 2 tablespoons Sugar-free sweetener
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, xanthan gum, baking powder, and salt. Mix well and set aside.
In a small saucepan over low heat, melt the mozzarella and cream cheese together until they are well combined and smooth. Stir continuously to avoid burning.
Add the melted cheese mixture to the dry ingredients and mix until a dough forms.
Beat the egg and add it to the dough, mixing until fully incorporated.
Prepare the butter block by mixing the butter with ground cinnamon, ginger, nutmeg, and sugar-free sweetener until well combined.
Roll out the dough between two sheets of parchment paper into a rectangle approximately 0.5 cm thick.
Place the flavored butter block onto one half of the dough, then fold the other half over the top to encase the butter.
Roll the dough out again into a rectangle, then fold into thirds, repeating this process two more times to achieve a nice layering effect.
After folding and rolling, shape the dough back into a rectangle and cut into triangles.
Roll each triangle from the wide end to the narrow tip to form croissant shapes and place them on the prepared baking sheet.
Bake in the preheated oven for 20-25 minutes, or until golden brown.
Allow the croissants to cool slightly before serving.
Nutrition Facts
Calories |
3342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.7 g | 389% | |
| Saturated Fat | 125.8 g | 629% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 759 mg | 253% | |
| Sodium | 3255 mg | 142% | |
| Total Carbohydrate | 90.3 g | 33% | |
| Dietary Fiber | 44.0 g | 157% | |
| Total Sugars | 16.8 g | ||
| Protein | 105.8 g | 212% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2002 mg | 154% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 628 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
