Keto Chocolate Croissants

You will love this Keto chocolate croissant recipe that is lightly sweetened and indulgent yet low carb in nature! Our Keto chocolate croissants are made using mozzarella cheese, cream cheese, almond flour, Dutch-processed cocoa powder, and an egg. The cheese is melted together and then blended with the almond flour, cocoa, and a beaten egg to form a soft, low carb dough. The dough is briefly chilled and then rolled into a thin sheet. From there it is cut into triangles and each one rolled to form a croissant. Once baked to perfection, the croissants are warm, soft, and buttery with a hint of chocolate. They would be the perfect accompaniment to a hot cup of Keto coffee.

What is the best type of chocolate to use for these croissants?

The best type of cocoa powder to use is a Dutch-processed cocoa powder if possible. This type of cocoa powder has a deep, rich chocolate flavor that is wonderful in combination with the creaminess of the cheese in the dough.

Why does this dough require chilling?

Most Keto and low carb doughs are soft in texture, making them difficult to work with if not kept chilled. If you keep the dough chilled as directed in the recipe, you will find the dough is very easy to work with.

Serving suggestions

To make the ultimate pairing, serve these Keto Chocolate Croissants with our Keto Sweet Vanilla Cream Cold Brew Coffee:

https://my.carbmanager.com/daily-log?dialog=food-detail:ug:140ec62df1ed47acb8f45cda31bcdd20

Net Carbs

2.3 g
Fiber

1.8 g
Total Carbs

4.1 g
Protein

9.7 g
Fats

17 g

202 cals

Quantity

Serving Size

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Mozzarella cheese, whole milk

1.5 cup, shredded
Cream cheese

2 tbsp
Almond flour

1 cup
Dark Chocolate Cocoa Powder

2 tbsp
Raw egg

1 large
Butter

0.25 oz

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 almond flour, cocoa powder, 3 tbsp of powdered erythritol, 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 ⅜”. 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. Roll each triangle starting on the widest end towards the point. Place the croissants on a parchment-lined baking sheet. Brush them with melted grass-fed butter.
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. Then dust them with the remaining powdered erythritol using a sifter. Bake for 18-20 minutes or until cooked through and puffed. Allow them to cool slightly before serving. These are best served warm from the oven.