Home / Recipes / Breakfast / Keto Coconut Flour Croissant
Keto Coconut Flour Croissant
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 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.
Ingredients
- 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
