Low Carb Croissant with Scrambled Eggs
Indulge in the ultimate guilt-free breakfast with this Low Carb Croissant with Scrambled Eggs recipe! Perfectly golden and flaky, these croissants are crafted with almond and coconut flour for a keto-friendly twist, while melted mozzarella adds a delectable richness to the dough. Paired with creamy, butter-scrambled eggs enriched with heavy cream and a touch of sour cream, this recipe is a masterclass in balancing flavor and texture. Easy to prepare in under an hour, it's a satisfying way to enjoy a classic breakfast with significantly fewer carbs. Whether you're following a low-carb lifestyle or simply craving a wholesome start to your day, this recipe is sure to impress.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 1 teaspoon Xanthan gum
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, cold
- 6 pieces Eggs, large
- 1 tablespoon Sour cream
- 1.5 cups Mozzarella cheese, shredded
- 0.5 cup Water, warm
- As needed Olive oil spray
- 1 tablespoon Butter, for scrambling
- 2 tablespoons Heavy cream
- 0.25 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 tablespoon Chives, chopped (optional)
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, baking powder, xanthan gum, and salt.
Cut the cold unsalted butter into small cubes and work it into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a microwave-safe bowl, combine shredded mozzarella cheese and warm water. Microwave in 30-second intervals, stirring in between, until the cheese is fully melted and smooth.
Add the melted cheese to the flour mixture and knead until a dough forms. Use your hands to ensure everything is well incorporated.
Divide the dough into 4 equal parts and shape each piece into a croissant form by rolling it into a triangle and curling it.
Place the croissants onto the prepared baking sheet and spray lightly with olive oil.
Bake in the preheated oven for about 15 minutes or until golden brown and cooked through.
While the croissants are baking, prepare the scrambled eggs. In a medium bowl, whisk together 4 eggs, heavy cream, salt, and ground black pepper until well mixed.
In a nonstick skillet, melt 1 tablespoon of butter over medium-low heat. Add the egg mixture and allow it to cook, gently stirring with a spatula until eggs are softly set and slightly runny in places.
Once cooked, remove scrambled eggs from heat and stir in sour cream for extra creaminess.
Serve the warm low-carb croissants with a portion of scrambled eggs on the side. Garnish with chopped chives if desired.
Nutrition Facts
Calories |
3186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 284.6 g | 365% | |
| Saturated Fat | 114.7 g | 574% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1574 mg | 525% | |
| Sodium | 3187 mg | 139% | |
| Total Carbohydrate | 68.2 g | 25% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 12.1 g | ||
| Protein | 117.8 g | 236% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 1831 mg | 141% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 669 mg | 14% | |
*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.
