Paleo Mini Croissant Sandwiches
Indulge in the perfect balance of elegance and clean eating with these Paleo Mini Croissant Sandwiches! Each bite-sized sandwich starts with a buttery-soft, grain-free croissant made from almond, tapioca, and coconut flours, giving it an irresistibly flaky texture while staying paleo-friendly. Filled with wholesome, nutrient-packed ingredients like sliced turkey breast, creamy avocado, peppery arugula, and juicy tomato, these mini sandwiches are finished with a touch of Dijon mustard for a flavor-packed experience. This recipe is quick and accessible, with just 30 minutes of prep time and 15 minutes of baking time, making it ideal for brunch spreads, party platters, or a healthy snack on-the-go. Whether you’re serving guests or treating yourself, these paleo-friendly gems are sure to delight!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Tapioca flour
- 0.25 cup Coconut flour
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Coconut oil
- 3 large Eggs
- 2 tablespoons Honey
- 1 tablespoon Lemon juice
- 8 slices Sliced turkey breast
- 2 medium, sliced Avocado
- 1 cup Arugula
- 4 teaspoons Dijon mustard
- 1 medium, sliced Tomatoes
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, tapioca flour, coconut flour, baking soda, and salt. Mix well to ensure no lumps remain.
Melt the coconut oil in the microwave or on the stove over low heat. Let it cool slightly.
Add the coconut oil, eggs, honey, and lemon juice to the dry ingredients and mix until a dough forms.
Roll out the dough between two pieces of parchment paper to a thickness of about 1/4 inch.
Cut the dough into small triangles, roughly 3 inches in base width.
Roll each triangle from the base towards the tip, shaping small croissants, and place them onto the prepared baking sheet.
Bake for 12-15 minutes, or until the croissants are golden brown.
Allow the croissants to cool on a wire rack.
Once cooled, slice each croissant horizontally to make sandwiches.
Spread 1/2 teaspoon of Dijon mustard on each croissant bottom.
Layer with a slice of turkey breast, a few slices of avocado, a handful of arugula, and a tomato slice.
Place the croissant tops back on and secure with a toothpick if needed.
Serve immediately or store in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 16.1 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 679 mg | 30% | |
| Total Carbohydrate | 23.3 g | 8% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 6.5 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 100 mg | 8% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 728 mg | 15% | |
*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.
