Easy Keto Croissants
Buttery, low carb croissants made with a simple cheese-based dough and ready in just 25 minutes.
Ingredients
Croissant Dough
- 1 ½ cups shredded mozzarella cheese part skim melts the smoothest
- 2 tablespoons full fat cream cheese softened and cut into small pieces
- ¾ cup superfine almond flour blanched, not almond meal
- 1 tablespoon coconut flour helps the dough hold its shape
- 1 teaspoon baking powder fresh baking powder rises better
- 1 tablespoon powdered keto sweetener optional; skip for a savory version
- ¼ teaspoon fine sea salt
- 1 large egg room temperature and whisked before adding
Egg Wash & Finish
- 1 large egg for brushing on the egg wash
- 1 tablespoon unsalted butter melted and brushed on after baking
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Add the mozzarella and cream cheese to a microwave-safe bowl. Heat in 30-second bursts, stirring between each, until smooth and stretchy, about 1½ minutes.
- Whisk together the almond flour, coconut flour, baking powder, keto sweetener, and sea salt in a separate bowl.
- Add the dry ingredients to the warm melted cheese. Stir in the whisked egg with a sturdy spatula until a rough, sticky dough forms.
- Lightly oil your hands and gently knead the dough for less than a minute, until smooth and combined.
- Place the dough between two sheets of parchment paper. Roll it into a circle about 9 inches wide and ¼ inch thick.
- Cut the dough circle into 4 even wedges using a sharp knife or pizza cutter.
- Starting at the wide edge, roll each wedge toward the pointed tip. Curve the ends slightly inward and place each croissant on the baking sheet with the tip tucked underneath.
- Whisk the second egg and lightly brush it over each croissant.
- Bake for 13 to 15 minutes, until the croissants are deep golden brown on top.
- Remove from the oven and brush the warm croissants with melted butter. Let them rest on the baking sheet for 3 to 4 minutes before serving.
Notes
If the dough feels too sticky to roll, refrigerate it for about 10 minutes before shaping. Store baked croissants in an airtight container in the refrigerator for up to 5 days, or freeze individually for up to 2 months.