Nut-Free Low Carb Croissant
Indulge in the buttery, flaky goodness of these Nut-Free Low Carb Croissants, a perfect guilt-free alternative for those following keto or low-carb lifestyles. Made with nutrient-rich coconut flour, psyllium husk powder, and a cheesy dough base, these golden-brown croissants are completely almond-free, making them ideal for anyone with nut sensitivities. The recipe's clever use of melted mozzarella and cream cheese creates a pliable, gluten-free dough that bakes to perfection in just 20-25 minutes. Whether enjoyed fresh out of the oven or lightly reheated, these croissants boast a soft, chewy interior and a crisp, golden exterior. Perfect for breakfast, brunch, or as a savory snack, they’re irresistibly delicious while being low in carbs and high in flavor.
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Recipe Information
Ingredients
- 1 cup Coconut flour
- 2 tablespoons Psyllium husk powder
- 8 ounces Cream cheese
- 2 cups Mozzarella cheese, shredded
- 2 Eggs
- 4 tablespoons Butter, unsalted
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Apple cider vinegar
- 2 tablespoons Water
Instructions
In a microwave-safe bowl, combine the cream cheese and mozzarella cheese. Microwave on high for 1-2 minutes until melted. Stir well to combine them into a smooth mixture.
In a separate large bowl, mix the coconut flour, psyllium husk powder, baking powder, and salt.
Add the cheese mixture to the dry ingredients and fold together using a spatula.
In a small bowl, beat the eggs together with apple cider vinegar and water. Add this to the dough mixture and combine until the dough is uniform and smooth. If the dough is too sticky, let it cool for a few minutes or sprinkle a little more coconut flour.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Place the dough between two sheets of parchment paper. Roll it out into a rectangular shape, about 1/4 inch thick.
Gently peel off the top parchment paper and brush the surface of the dough with the melted butter.
Using a sharp knife or a dough cutter, cut the dough into triangles. Roll each triangle starting from the wider end towards the point to form the croissant shape.
Place the croissants on the prepared baking sheet, leaving space between each.
Brush the top of each croissant with more melted butter, if desired, for a golden finish.
Bake in the preheated oven for 20-25 minutes, or until the croissants are golden brown and firm to the touch.
Remove from the oven and let them cool on a wire rack for a few minutes before serving.
Nutrition Facts
Calories |
2614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.5 g | 256% | |
| Saturated Fat | 122.7 g | 614% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 901 mg | 300% | |
| Sodium | 4038 mg | 176% | |
| Total Carbohydrate | 118.2 g | 43% | |
| Dietary Fiber | 64.6 g | 231% | |
| Total Sugars | 23.2 g | ||
| Protein | 98.0 g | 196% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1956 mg | 150% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1555 mg | 33% | |
*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.
