Paleo Croissant with Scrambled Eggs
Indulge in a wholesome twist on a breakfast classic with this Paleo Croissant with Scrambled Eggs recipe. These golden-brown, flaky croissants are crafted from a blend of almond, tapioca, and coconut flours, making them entirely grain- and gluten-free while delivering a rich, buttery texture. The dough is folded and rolled for that irresistible layered finish, then paired with creamy, soft-scrambled eggs made with almond milk and cooked to perfection. Perfect for paleo enthusiasts or anyone seeking a delicious, low-carb breakfast option, this recipe takes just over an hour and serves four hearty portions. Treat yourself to this satisfying and nutritious meal that marries indulgence with clean eating!
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Recipe Information
Ingredients
- 2 cups almond flour
- 1 cup tapioca flour
- 0.25 cup coconut flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup grass-fed butter
- 2 eggs
- 1 tablespoon honey
- 2 teaspoons apple cider vinegar
- 0.5 cup full-fat coconut milk
- 4 extra eggs
- 0.25 cup unsweetened almond milk
- 1 tablespoon olive oil
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix together almond flour, tapioca flour, coconut flour, baking soda, and salt.
Cut the grass-fed butter into small pieces and, using a pastry cutter or your fingers, work it into the flour mixture until the mixture resembles coarse crumbs.
In a separate bowl, whisk together 2 eggs, honey, apple cider vinegar, and coconut milk until well-combined.
Pour the wet mixture into the dry ingredients and gently stir to form a dough. Do not overmix.
Place the dough on a lightly floured surface (using additional almond flour) and roll it into a rectangle about 1/4-inch thick.
Fold the dough into thirds, like a letter, then roll it out again to form another rectangle. Repeat the folding and rolling process two more times to create layers.
Cut the dough into 4 squares, then shape each square into a crescent shape to resemble croissants.
Place the croissants onto the prepared baking sheet and bake for 20-25 minutes, or until golden brown and firm to the touch.
While the croissants are baking, crack the extra 4 eggs into a bowl, add almond milk, and beat them until frothy.
Heat olive oil in a non-stick skillet over medium heat. Pour in the beaten eggs.
Cook the eggs gently, stirring occasionally, until they are softly scrambled and just set. Season with additional salt if desired.
Serve the scrambled eggs alongside the freshly baked paleo croissants.
Nutrition Facts
Calories |
3832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 317.3 g | 407% | |
| Saturated Fat | 139.0 g | 695% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1500 mg | 500% | |
| Sodium | 2963 mg | 129% | |
| Total Carbohydrate | 193.9 g | 71% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 37.0 g | ||
| Protein | 88.2 g | 176% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 762 mg | 59% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 976 mg | 21% | |
*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.
