Low Carb Spinach Feta Croissant
Indulge in these Low Carb Spinach Feta Croissants—flaky, golden pastries that deliver all the satisfaction of a classic croissant without the carbs! Made with a wholesome almond flour dough and filled with a savory mixture of fresh spinach, creamy feta, and garlic, these croissants are a delightful keto-friendly treat. The dough comes together with melted mozzarella and cream cheese for a buttery, bread-like texture, while a quick egg wash ensures a beautiful, golden crust. Perfect as a snack, appetizer, or breakfast option, these low-carb croissants are as versatile as they are delicious. Ready in under 45 minutes, they’re a healthier twist on a classic that will impress your taste buds and your guests alike! Perfect for those seeking low-carb recipes, keto pastries, and gluten-free baking delights.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 cups Mozzarella cheese
- 2 tablespoons Cream cheese
- 1 teaspoon Baking powder
- 1 large Egg
- 1 cup Fresh spinach
- 1 cup Feta cheese
- 1 minced Garlic clove
- 1 teaspoon Olive oil
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 whole Egg wash (1 beaten egg with a splash of water)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a microwave-safe bowl, combine the mozzarella cheese and cream cheese. Microwave for 1 minute, stirring halfway through, until melted and smooth.
In a separate bowl, mix together almond flour and baking powder. Add the melted cheese mixture and stir until a dough begins to form.
Add the egg to the dough and knead together until smooth. If the dough is sticky, you can lightly dust it with almond flour.
Roll out the dough between two sheets of parchment paper into a large rectangular shape, about 1/4 inch thick.
In a skillet over medium heat, sauté the minced garlic in olive oil until fragrant. Add the spinach and cook for 2-3 minutes until wilted. Remove from heat and stir in the crumbled feta cheese, salt, and black pepper.
Cut the rolled-out dough into 8 triangular pieces (like a pizza). Place about 1-2 tablespoons of the spinach-feta mixture at the wide end of each triangle.
Roll each triangle from the wide end to the narrow tip to form a croissant shape. Pinch the ends gently to seal.
Place the croissants on the prepared baking sheet and brush them with the egg wash for a golden finish.
Bake for 20-25 minutes or until the croissants are golden brown and the dough is cooked through.
Let the croissants cool for a few minutes on the baking sheet before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
2546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.0 g | 268% | |
| Saturated Fat | 64.3 g | 322% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 4586 mg | 199% | |
| Total Carbohydrate | 63.9 g | 23% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 12.4 g | ||
| Protein | 128.4 g | 257% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 2818 mg | 217% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 515 mg | 11% | |
*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.
