Keto Croissants
Keto croissants are delightfully soft and fluffy gluten-free and low carb pastries. They contain only 3g net carbs and are ready in 30 minutes!
Servings: 6
Calories: 169kcal
Ingredients
- 1.5 cup mozzarella, shredded 170g / 6oz
- 2 tablespoon cream cheese full fat, 30g
- 1 egg large, whisked, room temperature
- ½ cup almond flour ground almonds, 50g, use 1 tablespoon less for super-fine almond flour
- 2 tablespoon coconut flour level, 16g
- 2 tablespoon powdered sweetener I used Bocha Sweet
- 1.5 tsp baking powder
- ½ teaspoon dried active yeast optional, for flavour
- 1 tablespoon butter melted, for brushing the tops (optional)
Instructions
- Preheat the oven to 180C / 350F electric or 160C / 320F fan assisted. Line a baking sheet with parchment paper.
- Melt the mozzarella and cream cheese in a microwave for around 1 minute. Or, heat in a non-stick saucepan over a low heat. The cheese should be melted, but not bubbling.
- In a separate bowl, combine the dry ingredients: almond flour, coconut flour, baking powder, powdered sweetener and dry active yeast, if using.
- Add the dry to the wet ingredients and add the egg. Start to combine using a fork, then use your hands to make a ball of smooth dough.
- Roll out the dough into a rectangle between two sheets of parchment paper, about ¼ inch or 5 mm thick. Fold over the edges of the parchment to create a straight line. Lift the top parchment.
- Cut into 3 rectangles, then cut into 6 long triangles.
- Re-roll each triangle so it is evenly shaped and around 19 centimetres long. Again, I like to fold the edges of the parchment paper to shape the dough. Then, roll up into a crescent shape. Place on a baking sheet lined with parchment paper. Option to brush with melted butter.
- Bake in the oven for 20 minutes or until golden and puffed. Once the croissants are golden brown (after 13-14 minutes), loosely place aluminium paper over them for the remainder of the oven time. This prevents them from over-browning.
Notes
3.1g net carbs per croissant. Makes 6 croissants.
Please note - as we are not using wheat, keto croissants do not taste exactly like traditional croissants. But they do taste yummy and I think they are a fun alternative.
If the dough cools, it can become difficult to work with. Warm it in the microwave for 10 seconds or until it softens.
Fathead dough can be a little sticky. Working with it can be easier if you lightly oil your hands.
Option to fill with sugar-free nutella or keto marzipan.
Instead of rolling the dough into a rectangle, you could also roll it into a circle and cut it like a pizza. This occurred to me after I sliced and rolled mine as described above. It may be a little quicker.
Store in the fridge for up to 5 days. Gently re-warm before eating. Option to freeze for up to 3 months.
Note: You cannot use the white mozzarella balls that are used in salads. The mozzarella has to be firm, light yellow and shredded.
Nutrition
Calories: 169kcal | Total Carbohydrates: 4.5g | Protein: 10.5g | Fat: 12.6g | Saturated Fat: 5.1g | Fiber: 1.4g | Sugar: 1.3g
