These keto croissants are a delightful addition to any breakfast spread, brunch, or afternoon snack. Their fluffy texture and yeasty, buttery flavor make them a standout treat. Plus, they’re naturally gluten-free, sugar-free, low-carb, and keto-friendly, with just 3.1 net carbs per croissant. This easy-to-follow recipe requires only 10 minutes of preparation and no blender, making it accessible for any home cook.

Why You’ll Adore This Recipe

Fluffy Texture: These croissants boast a light, airy consistency that melts in your mouth.

Yeasty, Buttery Flavor: Enjoy the rich, authentic taste reminiscent of traditional croissants.

Naturally Gluten-Free: Perfect for those with gluten sensitivities or celiac disease.

Low Carb and Keto-Friendly: With only 3.1 net carbs per croissant, they fit perfectly into a keto lifestyle.

Quick Prep: Just 10 minutes of preparation time, and no blender is needed.

Essential Ingredients

To create these keto croissants, you’ll need the following ingredients:

Shredded Mozzarella Cheese: Opt for part-skim mozzarella for the best results. Pre-grated mozzarella from the supermarket works well, or you can shred a block at home.

Almond Flour: Use ground almonds, equivalent to regular almond flour in the US. For super-fine almond flour, reduce the quantity by 1 tablespoon.

Coconut Flour: Adds a subtle flavor that enhances the dough.

Egg: A large, room-temperature egg, whisked before use.

Cream Cheese: Full-fat cream cheese ensures the dough remains soft.

Baking Powder: Ensure it’s fresh to help the dough rise.

Sugar Substitute: Powdered Bocha Sweet is ideal, but allulose is also a good option.

Active Dry Yeast: Optional, but it contributes to that authentic croissant taste.

How to Make:

Step 1: Melt the Cheeses

Begin by melting the mozzarella and cream cheese together. You can do this in a microwave-safe bowl for about 1 minute or in a non-stick saucepan over low heat. The cheese should be fully melted but not bubbling.

Step 2: Combine Dry Ingredients

In a separate mixing bowl, combine the almond flour, coconut flour, baking powder, powdered sweetener, a pinch of salt, and the dry active yeast (if using).

Step 3: Mix Wet and Dry Ingredients

Add the dry mixture to the melted cheeses, then incorporate the whisked egg. Start mixing with a fork, and once it begins to come together, use your hands to form a smooth ball of dough.

Step 4: Roll Out the Dough

Place the dough between two sheets of parchment paper and use a rolling pin to flatten it into a rectangle about ¼ inch (5 mm) thick. Remove the top parchment sheet.

Step 5: Cut and Shape

Cut the dough into three rectangles, then slice each rectangle into two long triangles, resulting in six triangles. Roll each triangle out again so it’s even and approximately 19 cm long, then roll each into a crescent shape. Arrange the croissants on a parchment-lined baking sheet. Optionally, brush them with melted butter.

Step 6: Bake to Perfection

Preheat your oven to 180°C (350°F) for an electric oven or 160°C (320°F) for a fan-assisted oven. Bake the croissants for about 20 minutes or until they’re golden brown and puffed. Once they reach a golden hue, cover them loosely with aluminum foil to prevent over-browning and bake for the remaining time.

Expert Tips for Success

Keep the Dough Warm: If the dough cools down too much, it can become difficult to work with. Warm it briefly in the microwave for about 10 seconds if needed.

Oil Your Hands: Fathead dough can be sticky, so lightly oiling your hands can make it easier to handle.

Seal the Croissants: Pinch the tips of the dough triangles to ensure they stay rolled up during baking.

Storing Your Keto Croissants

Refrigeration: Store the croissants in an airtight container in the fridge for up to 5 days.

Freezing: These croissants freeze well and can be stored for up to 3 months.