Keto Butter Croissants
Our Keto Butter Croissants are soft, tender, and buttery, reminiscent of wheat bread without all the carbs! Filled with healthy fats, this recipe for Keto butter croissants will keep you satisfied for several hours when paired with a protein. Our Keto butter croissant recipe uses mozzarella cheese, cream cheese, almond flour, and an egg. The cheese is melted together and then blended with the almond flour and a beaten egg to form a soft, low carb dough. The dough is briefly chilled and then rolled into a thin sheet. It is cut into triangles, and each one is rolled to form a croissant. Once baked to golden brown perfection, the croissants are warm, soft, and buttery. You could enjoy these with more grass-fed butter spread on top along with a low carb jam.
How to Make It
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 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, as shown in the picture. Roll each triangle starting on the widest end towards the point. 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 melted grass-fed butter. 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.
Ingredients
- Mozzarella cheese, whole milk
1.5 cup, shredded
- Cream cheese
2 tbsp
- Almond flour
1 cup
- Raw egg
1 large
- Butter
0.25 oz