Keto Strawberry Croissant
Delightfully flaky and bursting with sweet, fruity goodness, this Keto Strawberry Croissant is the ultimate low-carb treat for pastry lovers seeking a guilt-free indulgence. Made with a buttery almond and coconut flour-based dough, these croissants are not only gluten-free but also keto-friendly, thanks to the use of granulated erythritol as a sugar substitute. Filled with a creamy blend of softened cream cheese and vanilla, and topped with juicy, fresh strawberries, each bite delivers a satisfying balance of tangy sweetness and rich decadence. Quick to prepare, these croissants bake to golden perfection in just 20 minutes, making them ideal for a special breakfast or brunch. Elevate your keto baking game with this irresistible, homemade pastry that’s perfect for sharing—or savoring solo!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 1 tablespoon Psyllium husk powder
- 2 tablespoons Granulated erythritol
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter (cold, cubed)
- 2 large Eggs
- 1 tablespoon Heavy cream
- 0.5 cup Strawberries (sliced)
- 2 ounces Cream cheese (softened)
- 0.5 teaspoon Vanilla extract
- 1 batch Egg wash (1 egg beaten with 1 tablespoon water)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, psyllium husk powder, granulated erythritol, baking powder, and salt. Whisk until evenly mixed.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.
In a small bowl, whisk together the eggs and heavy cream. Slowly pour the wet ingredients into the dry mixture, mixing until a dough forms. Be careful not to overmix.
Place the dough between two sheets of parchment paper and roll it out into a rectangle, about 1/4 inch thick.
In a small bowl, mix the softened cream cheese and vanilla extract until smooth. Spread the mixture thinly over the dough.
Place the sliced strawberries evenly over the cream cheese layer.
Using a sharp knife or a pizza cutter, cut the dough into 6 evenly sized triangles. Starting from the wide end, gently roll each triangle toward the point to form a croissant shape.
Transfer the croissants to the prepared baking sheet. Brush each croissant with egg wash for a golden finish.
Bake in the preheated oven for 18-20 minutes, or until the croissants are golden brown and set.
Allow the croissants to cool for about 10 minutes before serving. Enjoy your keto-friendly strawberry croissants!
Nutrition Facts
Calories |
452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 241 mg | 10% | |
| Total Carbohydrate | 16.1 g | 6% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 2.7 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 113 mg | 9% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 354 mg | 8% | |
*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.
