Low Carb Glazed Croissant
Indulge in the flaky, buttery goodness of our Low Carb Glazed Croissant—a keto-friendly twist on the classic French pastry! Crafted with a clever blend of almond flour, coconut flour, and psyllium husk powder, this recipe recreates the tender, airy texture of traditional croissants without the carb overload. Perfectly golden and topped with a silky glaze made of powdered erythritol, heavy cream, and vanilla extract, these croissants add a touch of luxury to your low-carb breakfast or brunch spread. Thanks to a unique dough that combines melted mozzarella and cream cheese for pliability, these croissants are easy to shape and bake in just 20 minutes. Whether served warm or at room temperature, they’re sure to satisfy your cravings while keeping you on track with your low-carb lifestyle.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Almond flour
- 1 tablespoon Coconut flour
- 1 tablespoon Psyllium husk powder
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Butter, unsalted
- 4 large Eggs
- 4 ounces Cream cheese
- 2 cups Mozzarella cheese, shredded
- 1 teaspoon Vanilla extract
- 0.5 cup Powdered erythritol
- 2 tablespoons Heavy cream
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, combine the almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Mix well and set aside.
In a large microwave-safe bowl, combine the shredded mozzarella cheese and cream cheese. Microwave on high in 30-second intervals, stirring in between, until the cheese is completely melted and can be easily mixed together.
Add the melted cheese mixture, eggs, and butter to the dry ingredients. Mix thoroughly until a dough forms. Kneading with your hands may help incorporate the ingredients fully.
Roll the dough out between two sheets of parchment paper into a rectangular shape approximately 1/4 inch thick.
Using a sharp knife or a pizza cutter, cut the dough into triangles.
Starting from the wide end, roll each triangle tightly to form a crescent shape and place on the parchment-lined baking sheet.
Bake in the preheated oven for 18-20 minutes or until the croissants are golden brown.
While the croissants are baking, prepare the glaze by whisking together the powdered erythritol, heavy cream, and vanilla extract until smooth.
Once baked, allow the croissants to cool slightly, then drizzle the glaze over each croissant.
Serve warm or at room temperature for a delicious low-carb treat.
Nutrition Facts
Calories |
3500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 309.1 g | 396% | |
| Saturated Fat | 131.8 g | 659% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 1323 mg | 441% | |
| Sodium | 4166 mg | 181% | |
| Total Carbohydrate | 193.8 g | 70% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 17.1 g | ||
| Protein | 123.7 g | 247% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 2281 mg | 175% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 755 mg | 16% | |
*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.
