Low Carb Croissant
Indulge in the buttery, flaky goodness of a croissant without breaking your low-carb routine! These *Low Carb Croissants* are a keto-friendly twist on the classic French pastry, made with almond flour, coconut flour, and mozzarella cheese for a rich, lightly chewy texture. Enhanced with psyllium husk, xanthan gum, and cream cheese, this easy-to-make recipe offers a delicate balance of golden crispiness and melt-in-your-mouth softness. Perfect for breakfast, brunch, or as a savory snack, these croissants are ready in just under an hour and boast only a fraction of the carbs of traditional recipes. Whether served warm or at room temperature, they're a delightful treat that pairs wonderfully with your favorite low-carb spreads or a hot cup of coffee.
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Recipe Information
Ingredients
- 200 grams Almond flour
- 30 grams Coconut flour
- 10 grams Psyllium husk powder
- 10 grams Baking powder
- 5 grams Salt
- 120 grams Butter
- 50 grams Cream cheese
- 2 pieces Large eggs
- 200 grams Shredded mozzarella cheese
- 5 grams Xanthan gum
Instructions
Preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit) and line a baking sheet with parchment paper.
In a large microwave-safe bowl, combine the shredded mozzarella cheese and cream cheese. Microwave in 30-second intervals, stirring between each, until fully melted and combined.
Add the almond flour, coconut flour, psyllium husk powder, baking powder, xanthan gum, and salt to the melted cheese mixture. Mix well until a thick dough forms.
Beat the eggs in a small bowl and then incorporate them into the dough, mixing until the dough is cohesive and smooth.
Place the dough between two sheets of parchment paper. Roll out the dough to approximately 1/4 inch thick, maintaining a rectangular shape as much as possible.
Cut the dough into triangles, about 3 inches wide at the base. You should be able to make about 8 triangles.
Place a small piece of cold butter at the base of each triangle and roll up the dough starting from the base, gently forming it into a croissant shape with the tip tucked underneath.
Arrange the rolled croissants onto the prepared baking sheet, leaving space between each croissant.
Bake in the preheated oven for about 18-20 minutes, or until golden brown and firm to the touch.
Allow the croissants to cool slightly on the baking sheet before transferring them to a rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Calories |
3173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.8 g | 350% | |
| Saturated Fat | 103.9 g | 520% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 847 mg | 282% | |
| Sodium | 5321 mg | 231% | |
| Total Carbohydrate | 90.3 g | 33% | |
| Dietary Fiber | 44.7 g | 160% | |
| Total Sugars | 12.1 g | ||
| Protein | 114.7 g | 229% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 2013 mg | 155% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 499 mg | 11% | |
*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.
