Low Carb Gluten Free Croissant
Indulge in the flaky, buttery goodness of these Low Carb Gluten Free Croissants, a guilt-free twist on the classic French pastry! Crafted with almond flour, coconut flour, and psyllium husk powder, these croissants are perfect for those following gluten-free or keto lifestyles. The dough is enriched with mozzarella and cream cheese, offering a delightful balance of flavor and texture. A lamination method using chilled butter creates signature layers, giving you that authentic, flaky bite without traditional flour. Effortlessly golden with an egg wash, these croissants are ready in just under an hour and make a versatile addition to your breakfast table or snack rotation. Pair them with your favorite low-carb jam or enjoy them on their own for a satisfying treat!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 1 tablespoon Psyllium husk powder
- 2 teaspoons Baking powder
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, chilled and cut into cubes
- 1.5 cups Mozzarella cheese, shredded
- 2 tablespoons Cream cheese, softened
- 2 large Eggs
- 1 medium Egg yolk (for egg wash)
- 1 tablespoon Water
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, psyllium husk powder, baking powder, xanthan gum, and salt.
In a microwave-safe bowl, add shredded mozzarella cheese and cream cheese. Microwave for about 1 minute, stirring halfway through, until cheeses are melted and uniform.
Add the melted cheeses to the dry ingredient mixture along with two large eggs. Mix well until a dough forms. It may be sticky.
Place the dough between two pieces of parchment paper. Roll the dough into a rectangle about 1/4-inch thick.
Place the chilled butter cubes on one side of the dough and fold the other side over. Seal the edges, forming a dough envelope around the butter.
Gently roll out the dough again to a rectangle. Fold it into thirds, then roll it out again to incorporate the butter layers into the dough. Repeat this process two more times.
Roll the final dough into a rectangle and cut it into triangles.
Roll up each triangle, starting from the wide end to the tip, and curve them slightly to shape like croissants. Place the croissants on the prepared baking sheet.
In a small bowl, mix the egg yolk with water to make an egg wash. Brush the egg wash over each croissant.
Bake in the preheated oven for 18-20 minutes until the croissants are golden brown.
Let the croissants cool slightly before serving.
Nutrition Facts
Calories |
2951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.8 g | 331% | |
| Saturated Fat | 104.6 g | 523% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 982 mg | 327% | |
| Sodium | 3454 mg | 150% | |
| Total Carbohydrate | 84.5 g | 31% | |
| Dietary Fiber | 42.7 g | 152% | |
| Total Sugars | 13.9 g | ||
| Protein | 101.0 g | 202% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1771 mg | 136% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 610 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.
