Paleo Bacon Egg and Cheese Croissant
Indulge in a grain-free twist on a brunch classic with these irresistible Paleo Bacon Egg and Cheese Croissants. Crafted with a tender, flaky dough made from almond flour, arrowroot starch, and coconut flour, this recipe transforms the traditional pastry into a gluten-free, dairy-free delight. The filling delivers a hearty and satisfying combination of crispy bacon, creamy scrambled eggs, and a melty sprinkle of dairy-free cheese tucked inside. Perfect for a paleo lifestyle or anyone seeking a healthier take on comfort food, these croissants come together in under an hour and deliver a burst of savory goodness in every bite. Whether you're meal prepping for the week or impressing guests at a weekend brunch, these golden-brown pastries are sure to become a favorite on your paleo recipe list.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cups Arrowroot starch
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Grass-fed ghee
- 5 Eggs
- 2 tablespoons Coconut milk
- 1 tablespoon Coconut oil
- 6 slices Bacon
- 0.5 cup Dairy-free cheese
- 1 serving Egg wash (1 egg beaten with 1 tablespoon of water)
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, arrowroot starch, coconut flour, baking powder, and salt.
Using a pastry cutter or fork, cut in the ghee until the mixture resembles coarse crumbs.
In a small bowl, beat 3 eggs and coconut milk together, then add to the flour mixture, mixing until a dough forms.
Roll the dough between two sheets of parchment paper to form a rectangle about 1/4 inch thick.
Cut the dough into 4 squares.
Fry the bacon in a skillet over medium heat until crispy. Remove and set aside on a paper towel to drain excess fat.
In the same skillet, add coconut oil and scramble the remaining 2 eggs until just set. Remove from heat.
Place a few slices of bacon, a portion of scrambled eggs, and a sprinkle of dairy-free cheese into each square of dough.
Fold each square of dough diagonally to form a triangle and press the edges to seal, tucking and folding as needed to encase the filling.
Place the croissants on the prepared baking sheet and brush the tops with egg wash.
Bake for 18-20 minutes or until golden brown.
Allow to cool slightly before serving. Enjoy your Paleo Bacon Egg and Cheese Croissants warm!
Nutrition Facts
Calories |
915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.2 g | 96% | |
| Saturated Fat | 34.9 g | 174% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 850 mg | 37% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 2.6 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 308 mg | 24% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 503 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.
