Keto Pretzel Croissant
Indulge in the perfect blend of savory and buttery flavors with this irresistible Keto Pretzel Croissant recipe! A low-carb twist on a classic, these croissants feature a dough made from almond flour, coconut flour, and melted mozzarella cheese, giving them a flaky texture without the carbs. Folded and rolled with creamy butter to create delicate layers, each croissant is brushed with egg yolk for a golden finish and topped with coarse sea salt for that signature pretzel flair. Ready in under 90 minutes, these croissants are ideal for breakfast, brunch, or a guilt-free snack, satisfying your cravings while staying true to your keto lifestyle.
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Recipe Information
Ingredients
- 2 cups almond flour
- 2 tablespoons coconut flour
- 2 cups shredded mozzarella cheese
- 2 tablespoons cream cheese
- 2 pieces large eggs
- 1 teaspoon baking powder
- 0.5 teaspoon xanthan gum
- 0.5 teaspoon baking soda
- 0.25 teaspoon sea salt
- 0.5 cup unsalted butter
- 1 piece egg yolk
- 1 tablespoon coarse sea salt
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large microwave-safe bowl, combine shredded mozzarella cheese and cream cheese. Microwave the mixture on high for about 1-2 minutes, stirring halfway until the cheese is melted and well combined.
Add almond flour, coconut flour, eggs, baking powder, xanthan gum, baking soda, and sea salt to the melted cheese mixture. Stir until a smooth dough forms.
Knead the dough for about 3-5 minutes until it is well combined and smooth. If the dough becomes too sticky, sprinkle a little more almond flour to make it manageable.
Roll the dough into a rectangle, approximately 16x10 inches, on a floured surface using additional almond flour.
Spread the butter over half of the dough rectangle.
Fold the dough into thirds like a letter, then roll it out again into a rectangle. Repeat the folding and rolling process two more times to create layers.
Cut the rolled dough into 8 equal triangles. Starting from the wider end, roll each triangle towards the opposite tip to shape into croissants.
Place the croissants onto the prepared baking sheet.
In a small bowl, whisk the egg yolk and brush it over each croissant to give a shiny finish.
Sprinkle coarse sea salt over the top of the croissants.
Bake in the preheated oven for 20-25 minutes or until the croissants are golden brown and cooked through.
Allow the keto pretzel croissants to cool slightly before serving. Enjoy warm!
Nutrition Facts
Calories |
402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 1158 mg | 50% | |
| Total Carbohydrate | 8.7 g | 3% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 1.5 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 279 mg | 21% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 237 mg | 5% | |
*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.
