Keto Croissant aux Amandes
Indulge in the buttery, flaky goodness of Keto Croissant aux Amandes—the perfect low-carb twist on the classic French almond croissant. Crafted with almond flour, coconut flour, and xanthan gum, this keto-friendly pastry boasts a rich, nutty flavor without compromising your carb goals. The creamy almond butter filling and a sprinkle of sliced almonds make every bite decadently delicious, while a dusting of powdered erythritol adds just a hint of sweetness. With only 30 minutes of prep time and 20 minutes of baking, these golden croissants are surprisingly quick to make and ideal for breakfast, brunch, or a guilt-free dessert. Impress your guests or treat yourself to this elegant, gluten-free delight that’s as beautiful as it is crave-worthy!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 teaspoon Xanthan gum
- 0.5 cup Butter
- 4 tablespoons Cream cheese
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 0.5 cup Almond butter
- 0.25 cup Sliced almonds
- 2 tablespoons Powdered erythritol
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the almond flour, coconut flour, baking powder, salt, and xanthan gum.
In a separate mixing bowl, beat the butter and cream cheese together until smooth. Add eggs, vanilla extract, and almond extract, and mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough is formed.
Wrap the dough in plastic wrap and refrigerate for at least 15 minutes to make it easier to handle.
Roll out the dough between two sheets of parchment paper until it's about 1/4 inch thick. Cut the dough into triangles.
Place a small spoonful of almond butter at the wide end of each triangle and roll them up towards the narrow end to form croissants.
Arrange the croissants on the prepared baking sheet and brush them with a little melted butter if desired.
Sprinkle sliced almonds on top of each croissant and lightly press them in so they stick.
Bake the croissants for about 18-20 minutes, or until they are golden brown.
Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Dust with powdered erythritol before serving for a touch of sweetness.
Nutrition Facts
Calories |
3471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 307.7 g | 394% | |
| Saturated Fat | 84.5 g | 422% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 696 mg | 232% | |
| Sodium | 2004 mg | 87% | |
| Total Carbohydrate | 123.1 g | 45% | |
| Dietary Fiber | 50.3 g | 180% | |
| Total Sugars | 22.4 g | ||
| Protein | 99.0 g | 198% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 998 mg | 77% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1617 mg | 34% | |
*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.
