Low Carb Croissant aux Amandes
Indulge in the delicate, buttery layers of a classic French pastry with a guilt-free twist—our Low Carb Croissant aux Amandes. This keto-friendly recipe features a luscious blend of almond flour and coconut flour, enhanced by the richness of cream cheese and butter for a perfectly tender crumb. Sweetened with erythritol and infused with fragrant almond and vanilla extracts, these croissants are topped with crunchy almond flakes for a golden, nutty finish. With just 30 minutes of prep time and 20 minutes in the oven, these gluten-free almond croissants are a quick and delightful breakfast or snack for those following a low-carb or keto diet. Serve them warm with a steaming cup of coffee, and enjoy the perfect balance of lightness and flavor while staying on track with your health goals.
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Recipe Information
Ingredients
- 100 grams Almond flour
- 30 grams Coconut flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Xanthan gum
- 100 grams Butter, unsalted
- 50 grams Cream cheese
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 50 grams Erythritol
- 30 grams Almond flakes
- 0.5 teaspoon Almond extract
- 0.25 teaspoon Salt
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, mix almond flour, coconut flour, baking powder, xanthan gum, and salt. Set aside.
In a separate bowl, melt butter and cream cheese together in a microwave-safe dish, stirring every 20 seconds until fully melted and combined.
Add eggs and vanilla extract to the melted butter and cream cheese mixture. Mix until well combined.
Gradually add the dry flour mixture to the wet ingredients, stirring until a dough forms.
Place the dough between two sheets of parchment paper and roll it out into a rectangle about 1/4 inch thick.
Cut the dough into triangles, similar to classic croissant shapes. You should get about 8 triangles.
In a small bowl, mix erythritol with almond extract until combined.
Sprinkle the almond extract mixture evenly over each dough triangle, then roll each triangle from the wide end to the tip to form the croissant shape.
Place the croissants on the prepared baking sheet and sprinkle with almond flakes.
Bake in the preheated oven for 18-20 minutes, or until the croissants are golden brown and cooked through.
Allow the croissants to cool on a wire rack before serving.
Nutrition Facts
Calories |
1927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.1 g | 227% | |
| Saturated Fat | 73.1 g | 366% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 641 mg | 214% | |
| Sodium | 1398 mg | 61% | |
| Total Carbohydrate | 103.2 g | 38% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 9.9 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 427 mg | 33% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 628 mg | 13% | |
*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.
