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!
Nutrition Facts
Ingredients
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 1/4 inch or 5 mm thick. Fold over the edges of the parchment to create a straight line. Lift the top parchment.
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Continue Reading at Sugarfreelondoner →Chef's 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.
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Reviews from the Original Source
I’ve made these twice now and whilst delicious they don’t hold their shape and kind of spread out when baking rather than rising in their shape. Any idea what I might be doing wrong?
They are, however, a mighty fine alternative to croissants. I like them with soft blue cheese and a cup of strong black coffee.
Done those again with the right brand of mozzarella and dry years add, plus chocolate filling. They did not quite puff out like yours but they raised quite well and the taste was very delicious.
Thanks for this recipe, it is one of my keto favorites now!
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