Keto Coconut Flour Croissant

If you have any issues with almonds, including allergies, or even if you are avoiding due to oxalates in nuts, this Keto croissant recipe will be perfect for you. The croissants are made using mozzarella cheese, cream cheese, coconut flour, and an egg. However, the result is a super light and fluffy dough reminiscent of bread. The simple ingredients also mean the dough is easy to whip together. These coconut flour croissants are the perfect accompaniment for any Low Carb meal plan.

Why use grass-fed butter?

Grass-fed butter is high in omega 3 fatty acids, conjugated linoleic acid, and Vitamins like A and K2 compared to conventional butter.

Can you freeze coconut flour croissants?

Yes, you can place these croissants in a freezer bag and keep them stored in the freezer for up to three months. To reheat, microwave them in increments of 15-20 seconds at a time until warmed through. Alternatively, you can reheat in the oven at 350 F until warmed.

Can you add sweetener to coconut flour croissants?

We did not include any sweetener in this Keto croissant recipe, but you can add one to two tablespoons of powdered sweetener to add a slight amount of sweetness to the dough, if preferred.

Serving suggestions

To make the ultimate pairing, serve these Keto Coconut Flour Croissants with our Keto Avocado, Tomato, and Goats Cheese Spread:

https://my.carbmanager.com/daily-log?dialog=food-detail:ug:2355b341-1714-cf61-ecce-1bd26da5ea9d

Net Carbs

2.2 g
Fiber

1.9 g
Total Carbs

4.1 g
Protein

8 g
Fats

9.7 g

137 cals

Quantity

Serving Size

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Mozzarella cheese, whole milk

1.5 cup, shredded
Cream cheese

2 tbsp
Coconut flour

0.33 cup
Baking powder

0.5 tsp
Raw egg

2 large

Step 1

Preheat the oven to 350 F (180 C). In a microwave-safe bowl, combine the mozzarella cheese and cream cheese, Heat in the microwave on high for 45 seconds. Stir the mixture and heat again for 30-45 seconds until the cheese is melted. Stir well to combine.
Step 2

Add in the coconut flour, baking powder, and one beaten egg. Stir well to combine. There should be no dry spots.
Step 3

Place the dough between two pieces of parchment paper and roll it out to 1/2”. Place the two pieces of parchment paper with the dough in between onto a baking sheet. Chill for 10 minutes after rolling.
Step 4

Cut the dough into large triangles, as shown in the picture. Roll each triangle starting on the widest end towards the point. Brush egg wash on the point to help it to stick (the egg wash is made by beating a whole egg and a pinch of salt). Place the croissants on a parchment-lined baking sheet.
Step 5

If there is any leftover dough, you can reroll the dough as many times as you need. Cut the dough into a single triangle at a time to form more croissants. Repeat until there isn’t enough dough left.
Step 6

Brush them with any remaining egg wash. Bake for 20-21 minutes until golden brown and puffed. Allow them to cool slightly before serving. These are best served warm from the oven.