Keto Chocolate Croissants
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, 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.
Ingredients
- 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