These keto croissants are a delicious and delicate pastry. They are buttery and flaky, with airy layers inside and a slightly crispy outside. This classic pastry will instantly upgrade your keto breakfast.
What Makes These Croissants Keto-Friendly?
Typically, croissants are not keto-friendly because they are made with regular wheat flour, which has too many carbs to fit on a keto diet. This recipe uses a combination of different flours to create perfectly flaky keto croissants. This recipe uses low-carb and high-fat coconut flour instead. My recipe for keto croissants only has 2g net carbs in each roll!
Why You'll Love This Recipe
The best thing about making these low carb croissants is that they're so versatile - you can eat them for breakfast, a snack, or even as a side with dinner! There are so many different things you can do with croissants. You can use them to make homemade pepperoni rolls or even spread on some salty butter and sugar-free raspberry jam for breakfast.
Recipe Inspiration
This is actually a remake of her keto croissant recipe, so make sure to check her blog out! And you can use a few of these ingredients to make these keto cinnamon rolls next!
Ingredients You'll Need
All of the ingredients that you need are really easy to find in your local grocery store. It uses lots of the same ingredients that I use in other keto baking recipes too!
Read also: Easy Low-Carb Cheese Crackers
- 1 ½ cups of Mozzarella cheese shredded
- 2 ounces of Cream cheese
- 1 cup of Almond flour
- 1 teaspoon of Baking powder
- Pinch of salt
- 1 Large egg
- 1 tablespoon of Melted butter unsalted
- 2 tablespoon warm water
- Yeast
- Inulin
- Coconut flour
- Psyllium husk powder
If you don't have cream cheese, you can use ricotta cheese or Neufchâtel cheese. Neufchâtel has less fat in it, but it will still give you the same texture and taste. If you don't have psyllium husk, you can use ground chia seeds or ground flax seeds, but the texture will be slightly different. You can also use whole psyllium husks instead of powder, but you'll need 2 tablespoons of it. If you use salted butter, don't add a pinch of salt. I prefer to use unsalted butter so that I can control how much salt I use.
Step-by-Step Instructions
There is a bit of a process to making this recipe - just like there is with making normal croissants - but I will walk you through it step by step.
Preparing the Dough
- Take out a small bowl and add in the 2 tablespoons of warm water, yeast, and inulin. Add 2 tablespoon warm water, yeast, and inulin to a small bowl and use a fork to gently stir everything once.
- Add the butter to the bowl, and with a fork or dough blender, cut the butter into the dry ingredients - you should end up with pea-sized pieces. Add the butter to the bowl, and with a fork or dough blender, cut the butter into the dry ingredients to make pieces smaller.
- After that, add in the cold water, heavy cream, and yeast mixture you set aside earlier. Stir everything until the dough starts to come together, then form a ball with your hands. Stir everything until the dough starts to come together, then form a ball.
- Lightly dust a surface with vital wheat gluten flour and place the dough on it. Roll the dough out length-wise to get a long rectangle. Lightly dust a surface with vital wheat gluten flour and place the dough on it. Roll the dough out length-wise to get a long rectangle.
- Fold one side of the dough inwards, then the other like folding a letter. Gently push any rough edges in to straighten out the shape of your dough. Fold one side of the dough inwards, then the other like folding a letter. Gently push any rough edges in to straighten out the shape of your dough.
- Then turn it 90° and flour the surface and top of the dough again and repeat the first step of rolling it into a long rectangle. Then again, fold it like a letter. Then turn it 90° and flour the surface and top of the dough again and repeat the first step of rolling it into a long rectangle. Then again, fold it like a letter.
- Repeat this process 4 times in total. After these initial 4 folds, refrigerate your dough for 30 minutes. Repeat this process 4 times in total. After these initial 4 folds, refrigerate your dough for 30 minutes.
- Then repeat for 2 more folds or just until your butter is almost completely blended and streaky rather than chunky. Then repeat for 2 more folds or just until your butter is almost completely blended and streaky rather than chunky.
Shaping and Baking the Croissants
- Take your dough out, unwrap it, and slice it evenly in half. Take your dough out of the fridge and slice it evenly in half.
- Roll out this piece of croissant dough again, but this time, width-wise and length-wise to create a large thicker rectangle. Roll out your piece of dough width-wise and length-wise to create a larger, thicker rectangle. And make sure you roll it out to make the dough as thin as possible.
- Cut the dough into 3 smaller rectangles. Then cut those rectangles diagonally from one corner to the other into 2 long triangles. Cut the dough into 3 smaller rectangles. Then cut those rectangles diagonally from one corner to the other into 2 long triangles.
- Roll the croissants with your hands from the bottom (cut-side) up to the very tip of the triangle. Next, using your hands, roll the croissants from the bottom (cut-side) up to the very tip of the triangle.
- Place finished croissants on a parchment-lined baking sheet spaced evenly apart. Place finished croissants on a parchment-lined baking sheet spaced evenly apart.
- Once you have all of your croissants on a parchment-lined baking sheet, whisk together your egg until smooth, then lightly brush all of the croissants with the mixture. Once you have all of your croissants on a parchment-lined baking sheet, whisk together your egg until smooth, then lightly brush all of the croissants with the mixture.
- Cover your croissants with plastic and let them rise for 1 hour in 75° to 80°F.
- During the last 20min of rising, pre-heat your oven to 375°F (190°C).
- Bake your croissants for about 20-25 minutes until they are golden brown. Bake your croissants for about 20-25 minutes until they are golden brown.
Tips for the Perfect Keto Croissants
- Melt the cheese completely before you mix the cheese into the dough.
- If the dough is too sticky, add a little more coconut flour. It shouldn't stick to your hands too much as you work with it.
- Work the dough while it's warm. If the dough cools, it can become difficult to work with. Warm it in the microwave for 10 seconds or until it softens.
- Use parchment paper! Place the dough between two sheets of parchment paper when rolling out. The dough should be ¼-inch thick.
- Pinch the tip of the triangle to seal the dough. This prevents the croissant from unrolling during baking.
Serving Suggestions
These keto croissants are perfect for eating alongside your favorite breakfast dish or served as a side dish for your dinner. These buttery crescent rolls are great with breakfast, lunch, or dinner. They will taste amazing with a bowl of keto crockpot cheeseburger soup. Or, set them on the table when you serve a low-carb pot roast. Basically, if you can think of a meal that would taste delicious with a roll, then serve it with these keto croissants.
Storage Instructions
The best way to store the croissants is in an airtight container. If you store it at room temperature, they will last about 5 days. You can also keep them in the refrigerator for up to 2 weeks.
Freezing Instructions
Yes, these croissants freeze wonderfully! Just lay them on a baking sheet in a single layer. I call this "flash freezing." After they are frozen solid, place them in a resealable plastic freezer bag. They will stay fresh in the freezer for up to 5 months. When you are ready for a croissant, just pull one out and let it thaw in the refrigerator overnight. And if you want to freeze them, you will want to do it the day you make them.
Read also: Keto Calorie Counting: A Detailed Guide
Variations
Almond Croissant
My keto marzipan makes a great almond paste. Add it onto the wide part of the dough triangle and roll up. Top with flaked almonds before baking and dust with powdered sweetener before serving.
Chocolate Croissant
Use sugar free nutella. Brands like Choczero and Lakanto make keto nutella as well. Press the sides of the croissant dough together so it does not leak out during baking.
Troubleshooting
Coconut flour can vary in absorbency so if your dough is crumbly, you can try adding in some liquid.
Alternative Shaping Method
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.
Can I…?
Can I use flaxseed meal instead of psyllium husk powder?
Yup! If you do not have psyllium husk powder, you can use flaxseed meal instead. Use the exact same amount in a 1:1 ratio.
Read also: Magnesium Supplements for Keto
What herbs and spices can I add on top?
They are pretty tasty just like they are, but if you want to add anything, sprinkle some garlic powder or Italian seasoning on top. Try some Everything But The Bagel seasoning as well!
Can I make the recipe dairy-free?
No. Dairy-free cheese does not melt as well as mozzarella and the croissants would not have the same texture.
Is there a nut free variation?
You can omit the almond flour and use ⅓ cup or 40g coconut flour in total.
Can I use only almond flour?
Yes. Use 75g or ¾ cup super-fine almond flour or 90g ground almonds.
A Note on Taste and Texture
Please note - as we are not using wheat, keto croissants do not taste exactly like traditional croissants. Does it taste like a real croissant? Not quite, but they taste great! Traditional croissants are made with wheat flour and this one contains mozzarella cheese and almond flour. There is a hint of nuttiness from the almonds, but no cheesy flavor. The texture is soft and fluffy and the taste is buttery and yeasty.
Conclusion
These flakey and buttery croissants are well worth the work it takes to make them. These keto croissants are out of this world good fresh out of the oven. These flaky and buttery croissants are the perfect thing to serve with dinner. Kids are going to eat them up! They taste just like regular croissants but without all the extra carbs. Enjoy!