Keto Pistachio Croissant
Indulge in a guilt-free treat with this decadent Keto Pistachio Croissant recipe, featuring a rich, buttery dough made from almond flour, coconut flour, and melted mozzarella cheese for a perfectly flaky texture. Infused with the nutty goodness of a creamy pistachio filling, this low-carb masterpiece is elevated by hints of vanilla and a touch of sweetness from erythritol and stevia. Rolled to perfection and baked until golden, these keto-friendly croissants deliver a luxurious, melt-in-your-mouth experience that pairs beautifully with coffee or tea. Ready in under an hour, this gluten-free delight is perfect for breakfast, brunch, or an elegant snack while accommodating your ketogenic lifestyle.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cups Coconut flour
- 1 teaspoon Baking powder
- 2 tablespoons Erythritol sweetener
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 0.5 cups Unsalted butter
- 1.5 cups Mozzarella cheese
- 2 tablespoons Cream cheese
- 2 units Large eggs
- 1 teaspoon Vanilla extract
- 1 cup Pistachios, shelled and unsalted
- 2 tablespoons Heavy cream
- 1 teaspoon Stevia
- 1 unit Egg wash (1 egg, beaten)
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, baking powder, erythritol sweetener, xanthan gum, and salt. Stir well to blend the dry ingredients.
In a separate microwave-safe bowl, combine the mozzarella cheese and cream cheese. Microwave for 1 minute, stir, then microwave for another 30-45 seconds until the cheeses are fully melted and well blended.
To the cheese mixture, add the dry ingredients, eggs, and vanilla extract. Stir quickly to form a dough. It will be sticky at first, but continue working it until it forms a smooth dough.
Place the dough between two sheets of parchment paper and roll it out with a rolling pin into a large rectangle about 1/4 inch thick.
Softly melt the unsalted butter and brush it over the rolled dough evenly.
To prepare the pistachio filling, grind the pistachios in a food processor until fine. Add the heavy cream and stevia, pulsing until a paste forms.
Spread the pistachio filling over half of the rolled dough, then carefully fold the other half over, gently pressing to seal.
Using a sharp knife or pizza cutter, cut the dough into triangles. Starting from the wider end, roll each triangle into a croissant shape.
Place the croissants on the prepared baking sheet, ensuring they are spaced apart. Brush the tops with egg wash for a glossy finish.
Bake in the preheated oven for 18-20 minutes, or until the croissants are golden brown and firm to the touch.
Let them cool slightly before serving. Enjoy your keto pistachio croissant warm or at room temperature.
Nutrition Facts
Calories |
3313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.1 g | 348% | |
| Saturated Fat | 86.2 g | 431% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 852 mg | 284% | |
| Sodium | 3230 mg | 140% | |
| Total Carbohydrate | 155.7 g | 57% | |
| Dietary Fiber | 58.3 g | 208% | |
| Total Sugars | 26.1 g | ||
| Protein | 136.3 g | 273% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 1788 mg | 138% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2459 mg | 52% | |
*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.
