Low Carb Pretzel Croissant
Discover the perfect fusion of indulgence and healthy eating with this Low Carb Pretzel Croissant recipe! Combining the irresistible softness of a croissant with the distinctive, salty flavor of a classic pretzel, these keto-friendly treats are made with wholesome ingredients like almond flour, coconut flour, and shredded mozzarella cheese for a satisfying twist. The dough is enriched with xanthan gum for the perfect bite and brilliantly shaped into crescent rolls before taking a quick dip in a baking soda solution to achieve that signature pretzel flavor. Topped with coarse sea salt and baked to golden perfection, these low-carb delights are ideal for brunch spreads, snacks, or even appetizers. With just 30 minutes of prep time and 20 minutes of baking, this recipe delivers maximum flavor without compromising your dietary goals—perfect for anyone looking for a delicious gluten-free or keto-friendly option!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cup Coconut flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Xanthan gum
- 0.75 cup Unsalted butter
- 2 tablespoons Cream cheese
- 1.5 cups Shredded mozzarella cheese
- 2 large Eggs
- 1 tablespoon Baking soda
- 1 tablespoon Coarse sea salt
- 2 cups Warm water
Instructions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium saucepan over low heat, melt 0.5 cup of unsalted butter and cream cheese together until smooth.
Add shredded mozzarella to the melted butter and cream cheese, stirring until completely melted and combined. Set aside to cool slightly.
In a large mixing bowl, combine almond flour, coconut flour, baking powder, salt, and xanthan gum.
Pour the melted cheese mixture into the dry ingredients and mix until a dough begins to form.
Beat 1 egg and fold it into the dough until well incorporated.
Lightly dust a surface with almond flour, and roll out the dough into a rectangle about 10x15 inches.
Cut the dough into triangles. Starting from the wider end, roll each triangle into a crescent shape and place on the prepared baking sheet.
In a large bowl, dissolve the baking soda in 2 cups of warm water. Dip each croissant quickly in the baking soda solution, then return to the baking sheet.
Brush the tops of the croissants with the remaining beaten egg and sprinkle with coarse sea salt.
Bake in the preheated oven for 18-20 minutes or until golden brown and firm to the touch.
Allow to cool slightly before serving for best flavor and texture.
Nutrition Facts
Calories |
2369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.6 g | 262% | |
| Saturated Fat | 81.7 g | 408% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 709 mg | 236% | |
| Sodium | 12686 mg | 552% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 9.2 g | ||
| Protein | 94.2 g | 188% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1629 mg | 125% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 388 mg | 8% | |
*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.
