Keto Gluten Free Croissant
Indulge in the flaky, buttery goodness of a classic croissant without sacrificing your low-carb lifestyle with this Keto Gluten-Free Croissant recipe! Crafted with almond flour, coconut flour, and psyllium husk powder, these croissants deliver the perfect balance of lightness and structure while staying entirely grain-free. A touch of cream cheese and melted butter adds rich, creamy layers to the dough, while xanthan gum ensures the melt-in-your-mouth texture you crave. Perfectly golden and lightly crisp thanks to an egg wash, these croissants are a low-carb dream come true with just the right hint of sweetness from Swerve sugar substitute. Whether you're enjoying them for breakfast, brunch, or as a snack, these homemade delights bake up in just 20 minutes and make for an irresistible keto-friendly treat. Perfect for anyone following a keto, gluten-free, or low-carb diet!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 2 tablespoons Psyllium husk powder
- 2 teaspoons Baking powder
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 4 large Eggs
- 0.5 cup Unsalted butter
- 4 ounces Full-fat cream cheese
- 2 tablespoons Swerve sugar substitute
- 1 teaspoon Vanilla extract
- 1 portion Egg wash (1 egg yolk + 1 tablespoon water)
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, psyllium husk powder, baking powder, xanthan gum, and salt. Whisk until thoroughly mixed.
In a microwave-safe bowl, melt the butter and cream cheese together until smooth, stirring every 20-30 seconds to prevent burning.
Add the melted butter and cream cheese mixture to the dry ingredients, mixing until well combined.
Beat the eggs together and add them to the dough, along with the Swerve and vanilla extract. Mix until a smooth dough forms.
Place the dough between two sheets of parchment paper and roll out into a rectangle about 1/4 inch thick.
Cut the dough into long triangles, about 8-10 inches in length for each side.
Starting from the wide end, roll each triangle up towards the narrow tip to form a crescent shape.
Place each croissant on the prepared baking sheet, making sure the tip is tucked underneath.
Brush each croissant lightly with egg wash to give a golden finish.
Bake in the preheated oven for 18-20 minutes or until golden brown and slightly puffed.
Allow the croissants to cool for a few minutes on a wire rack before serving.
Nutrition Facts
Calories |
2413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.4 g | 268% | |
| Saturated Fat | 68.7 g | 344% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1178 mg | 392% | |
| Sodium | 2803 mg | 122% | |
| Total Carbohydrate | 90.4 g | 33% | |
| Dietary Fiber | 44.6 g | 159% | |
| Total Sugars | 13.9 g | ||
| Protein | 79.7 g | 159% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 715 mg | 55% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 699 mg | 15% | |
*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.
