Low Carb Pistachio Croissant
Indulge in the flaky, buttery goodness of a classic pastry—minus the carbs—with this irresistible Low Carb Pistachio Croissant recipe! Perfect for keto enthusiasts and low-carb dieters, these homemade croissants feature a melt-in-your-mouth dough made from almond and coconut flours, combined with a luscious pistachio filling crafted from finely ground pistachios, sugar-free sweetener, and rich heavy cream. This recipe is unique in its use of xanthan gum to achieve the perfect texture, while an optional sprinkle of sugar-free chocolate chips adds an extra layer of indulgence. Ready in under an hour, these golden, nutty pastries are ideal for breakfast, brunch, or a decadent snack. Delight in all the flavor and elegance of a croissant, guilt-free!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 2 teaspoons Xanthan gum
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 cup Unsalted butter, cold and cubed
- 2 large Eggs
- 1 ounce Cream cheese
- 2 tablespoons Sugar-free sweetener
- 1 teaspoon Vanilla extract
- 1 cup Pistachios, shelled and finely ground
- 0.5 cup Heavy cream
- 0.5 cup Sugar-free chocolate chips (optional)
- 1 coating Egg wash (1 egg mixed with 1 tablespoon water)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine the almond flour, coconut flour, xanthan gum, baking powder, and salt. Mix well.
Using a pastry cutter or your hands, cut in the cold cubed butter until the mixture resembles coarse crumbs.
Add the eggs and cream cheese to the mixture and work until the dough comes together. Form into a ball and wrap in plastic. Refrigerate for about 30 minutes to firm up.
While the dough chills, prepare the pistachio filling by combining the ground pistachios, sugar-free sweetener, heavy cream, and vanilla extract in a small saucepan over medium heat. Stir continually until you have a thick, spreadable paste. Remove from heat and let it cool.
Roll out the chilled dough between two sheets of parchment paper into a large rectangle about 1/8-inch thick.
Cut the dough into triangles with a base width of about 4 inches (10 cm).
Place a small amount of pistachio filling at the base of each triangle and sprinkle with sugar-free chocolate chips if using.
Starting at the base, roll up each triangle into a croissant shape, making sure to tuck the point under the croissant when placing on the baking sheet.
Brush each croissant with egg wash for a golden finish.
Bake in the preheated oven for 20-25 minutes or until the croissants have puffed and are golden brown.
Let cool slightly on the baking sheet before transferring to a wire rack.
Serve warm or at room temperature. Enjoy your low carb pistachio croissants!
Nutrition Facts
Calories |
4735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 442.6 g | 567% | |
| Saturated Fat | 194.2 g | 971% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1223 mg | 408% | |
| Sodium | 1505 mg | 65% | |
| Total Carbohydrate | 169.8 g | 62% | |
| Dietary Fiber | 74.1 g | 265% | |
| Total Sugars | 19.7 g | ||
| Protein | 102.4 g | 205% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 700 mg | 54% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1655 mg | 35% | |
*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.
