Keto Nuss Nougat Croissant
Craving a decadent yet guilt-free pastry? These **Keto Nuss Nougat Croissants** are a game-changer for low-carb indulgence! Made with a buttery, melt-in-your-mouth dough of almond and coconut flour, these croissants are filled with a luscious sugar-free hazelnut spread, delivering that rich, nutty flavor you adore—all while staying keto-friendly. Rolled to perfection and brushed with a golden egg wash, each crescent bakes to a crisp, flaky exterior with a tender, chocolaty center. Perfect as a breakfast treat, dessert, or midday snack, these keto croissants come together in just 45 minutes and are a luxurious way to satisfy your sweet tooth without breaking your macros. Bonus: they're gluten-free and delightfully easy to make!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.25 cup coconut flour
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- 0.5 cup unsalted butter
- 4 tablespoons cream cheese
- 1.5 cups mozzarella cheese (shredded)
- 1 large egg
- 0.5 cup sugar-free hazelnut spread
- 1 teaspoon vanilla extract
- 2 tablespoons sugar substitute
- 1 tablespoon unsweetened cocoa powder
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large microwave-safe bowl, combine the shredded mozzarella cheese and cream cheese. Heat in the microwave in 30-second increments, stirring in between, until the mixture is smooth and melted.
In a separate bowl, mix together almond flour, coconut flour, xanthan gum, baking powder, and sugar substitute.
Add the melted cheese mixture to the dry ingredients and knead until you have a firm dough. If the dough is too sticky, dust with a little more almond flour.
Roll the dough out between two sheets of parchment paper into a large rectangle, about 1/4 inch thick.
Cut the dough into 8 triangles. Place about 1 tablespoon of sugar-free hazelnut spread at the base of each triangle.
Carefully roll each triangle from the base to the tip to form a crescent shape, tucking in the ends slightly.
Place the croissants on the prepared baking sheet.
In a small bowl, whisk the egg with vanilla extract and brush over each croissant for a golden finish.
Bake the croissants in the preheated oven for 12-15 minutes or until golden brown.
Remove from the oven and let cool on a wire rack.
Optional: Dust with unsweetened cocoa powder before serving for extra flavor.
Nutrition Facts
Calories |
2825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.7 g | 305% | |
| Saturated Fat | 90.9 g | 454% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 536 mg | 179% | |
| Sodium | 1933 mg | 84% | |
| Total Carbohydrate | 118.6 g | 43% | |
| Dietary Fiber | 43.5 g | 155% | |
| Total Sugars | 13.1 g | ||
| Protein | 96.6 g | 193% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1396 mg | 107% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1165 mg | 25% | |
*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.
