Low Carb Almond Croissant
Craving a buttery, flaky croissant but looking for a low-carb alternative? This **Low Carb Almond Croissant** is a guilt-free indulgence perfect for keto diets and those cutting back on carbs. Made with nutrient-rich almond flour and coconut flour, these croissants boast a melt-in-your-mouth texture, enhanced by a touch of almond extract for a subtly sweet and nutty flavor. Cream cheese and unsalted butter create a velvety base, while xanthan gum helps maintain structure without traditional gluten. Topped with golden, toasted almond slices and baked to perfection, these croissants are ideal for breakfast, brunch, or a savory snack. With just 20 minutes of prep and 20 minutes in the oven, you can enjoy fresh, homemade pastries that feel indulgent yet remain low-carb. Treat your taste buds while staying on track with this delicious, easy-to-make recipe!
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.5 cup coconut flour
- 1 tablespoon baking powder
- 0.75 cup unsalted butter
- 4 ounces cream cheese
- 2 large eggs
- 0.5 teaspoon xanthan gum
- 1 teaspoon vanilla extract
- 0.25 cup sweetener
- 0.5 teaspoon almond extract
- 0.5 cup blanched almond slices
- 1 egg wash (1 egg, beaten)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, coconut flour, and baking powder. Whisk together to blend smoothly.
In a separate bowl, melt the butter and cream cheese in the microwave or on a stovetop until mixtures are smooth. Allow to cool slightly.
Beat in eggs, vanilla extract, and almond extract into the butter and cream cheese mixture. Stir to combine.
Add the wet ingredients to the dry ingredients, and mix until a dough forms. Sprinkle in the xanthan gum and sweetener, mixing well until fully incorporated.
Transfer the dough onto a piece of parchment paper. Place another piece of parchment on top and roll out the dough into a rectangular shape about 1/4 inch thick.
Cut the dough into 8 triangles, and roll each triangle from the wider end toward the tip to form a croissant shape.
Place the croissants onto the prepared baking sheet, brush each with the egg wash, and sprinkle with blanched almond slices.
Bake in the preheated oven for 18-20 minutes or until golden brown and cooked through.
Let the croissants cool for a few minutes on a wire rack before serving.
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 16.9 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 278 mg | 12% | |
| Total Carbohydrate | 20.6 g | 7% | |
| Dietary Fiber | 6.6 g | 23% | |
| Total Sugars | 9.9 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 112 mg | 9% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 334 mg | 7% | |
*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.
