Flaky Low Carb Croissants (Keto-Friendly Bakery Style)

These low carb croissants are buttery, flaky, and soft inside with a golden, crisp exterior – all without the heavy carbs of traditional pastry. Made with a simple keto croissant dough using almond flour, mozzarella, and butter, this recipe brings that bakery-style experience to your low carb kitchen. They’re perfect for a keto breakfast, brunch, or a cozy weekend treat.

Why You’ll Love These Low Carb Croissants

• Keto and low carb: About 3–4g net carbs per croissant, depending on size.
• Real croissant vibe: Rolled and shaped like classic croissants with visible layers.
• Simple ingredients: Almond flour, mozzarella, butter, and eggs – no gluten, no sugar.
• Freezer-friendly: Freeze baked or unbaked for easy grab-and-bake breakfasts.
• Customizable: Make them plain, cheesy, sweet with cinnamon “sugar,” or stuffed with ham and cheese.

Ingredients

For the Low Carb Croissant Dough

• 1 3/4 cups (175 g) fine almond flour
• 2 tablespoons coconut flour (for structure)
• 2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 2 cups shredded low-moisture mozzarella cheese
• 2 ounces cream cheese
• 2 large eggs, room temperature
• 3 tablespoons unsalted butter, melted and cooled (for the dough)

For Brushing & Topping

• 2 tablespoons unsalted butter, melted (for brushing)
• 1 egg, beaten with 1 tablespoon water (egg wash)
• Optional: pinch of coarse salt or everything bagel seasoning

Step-by-Step Instructions

1. Prep the Dry Ingredients

1. In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Set aside.

2. Make the Keto “Fathead” Dough Base

1. Add the mozzarella cheese and cream cheese to a microwave-safe bowl.
2. Microwave in 30-second bursts, stirring between each, until the cheese is melted and smooth.
3. Stir in the dry ingredient mixture until roughly combined. It will be thick.
4. Add the eggs and the melted butter, mixing quickly with a spatula or your hands until you get a smooth dough. If the dough feels too sticky, lightly dust with a bit more almond flour.

3. Chill and Roll the Dough

1. Shape the dough into a flat disc, wrap it in plastic, and chill for 20–30 minutes. Chilling makes it easier to roll and cut.
2. Place the chilled dough between two sheets of parchment paper.
3. Roll it into a large rectangle about 1/4 inch (0.5–0.6 cm) thick.

4. Cut and Shape the Croissants

1. Remove the top parchment sheet. Using a sharp knife or pizza cutter, trim the edges to clean up the rectangle.
2. Cut the dough into long triangles (like classic croissant dough). Aim for 8–10 triangles, depending on size.
3. Starting from the wide base of each triangle, gently roll toward the tip, slightly stretching the dough as you roll to create a croissant shape.
4. Bend the ends inward to form a crescent. Place each croissant on a parchment-lined baking sheet, tip side down.

5. Brush, Rest, and Bake

1. Preheat your oven to 350°F (175°C).
2. Brush each croissant with a thin layer of beaten egg wash for shine.
3. Let the croissants rest on the counter for about 10 minutes while the oven finishes heating – this helps them relax and puff slightly.
4. Bake for 16–20 minutes, or until the croissants are deep golden brown on top and lightly crisp on the edges.
5. Cool on the pan for 5 minutes, then transfer to a wire rack.

Variations: Make Them Your Favorite Low Carb Croissants

• Cheese croissants: Add a small strip of cheddar or Swiss near the base of each triangle before rolling.
• Ham & cheese: Layer thin slices of ham and cheese on the base, then roll for an easy keto lunch.
• Cinnamon “sugar” croissants: Brush the inside with melted butter and sprinkle a mix of cinnamon and granulated sugar-free sweetener before rolling.
• Everything bagel croissants: Sprinkle the tops with everything bagel seasoning before baking.

Tips for the Best Keto Croissants

• Use finely ground almond flour: Coarse almond meal will make the croissants dense and grainy.
• Don’t skip the chill: Chilling the dough helps it firm up so you can roll and cut clean triangles.
• Work quickly with the melted cheese: If the dough cools down too much while mixing, microwave it for 10–15 seconds to soften.
• Watch the bake time: Low carb dough can brown quickly. If the tops darken too fast, loosely tent with foil for the last few minutes.
• Size matters: Smaller croissants bake faster and are easier to portion for low carb meal planning.

Serving & Storage

• Serve: Enjoy warm with butter, sugar-free jam, or alongside eggs and bacon for a full keto breakfast.
• Store: Keep cooled croissants in an airtight container in the fridge for up to 4–5 days.
• Reheat: Warm in a 300°F (150°C) oven or air fryer for 3–5 minutes until soft and slightly crisp again.
• Freeze: Freeze baked croissants in a freezer bag for up to 2 months. Reheat from frozen in a low oven.

FAQs About Low Carb Croissants

Flaky Low Carb Croissants (Keto-Friendly Bakery Style)

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• Author: Sarah
• Total Time: 50 minutes
• Yield: 8–10 croissants 1x

Print Recipe

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Description

These low carb croissants are buttery, flaky, and golden outside with a soft, layered interior — made with almond flour, mozzarella, and no gluten. Perfect for keto breakfast or brunch!

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Ingredients

Scale 1x2x3x

• 1 3/4 cups (175 g) fine almond flour
• 2 tablespoons coconut flour
• 2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 2 cups shredded low-moisture mozzarella cheese
• 2 ounces cream cheese
• 2 large eggs, room temperature
• 3 tablespoons unsalted butter, melted and cooled
• 2 tablespoons unsalted butter, melted (for brushing)
• 1 egg, beaten with 1 tablespoon water (egg wash)
• Optional: pinch of coarse salt or everything bagel seasoning

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Instructions

1. In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Set aside.
2. In a microwave-safe bowl, melt mozzarella and cream cheese in 30-second bursts, stirring until smooth.
3. Stir in the dry ingredients until combined. Add eggs and melted butter, mixing until you get a smooth dough. If too sticky, dust with more almond flour.
4. Form dough into a disc, wrap in plastic, and chill for 20–30 minutes.
5. Roll dough between parchment sheets into a 1/4 inch thick rectangle.
6. Trim edges and cut into 8–10 long triangles. Roll from wide base to tip, shaping like croissants. Place on parchment-lined sheet.
7. Preheat oven to 350°F (175°C). Brush croissants with egg wash and let rest 10 minutes.
8. Bake for 16–20 minutes until golden and crisp on edges. Cool 5 minutes on pan, then transfer to rack.

Notes

Customize with cheese, ham, or cinnamon sweetener. Chill dough for easier handling. Store in fridge 4–5 days or freeze up to 2 months. Reheat in oven or air fryer until warm and crisp.

• Prep Time: 25 minutes
• Cook Time: 18 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: Low Carb

Nutrition

• Serving Size: 1 croissant
• Calories: 210
• Sugar: 1g
• Sodium: 220mg
• Fat: 17g
• Saturated Fat: 7g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 1g
• Protein: 9g
• Cholesterol: 55mg

Keywords: keto croissants, low carb croissants, almond flour croissants, fathead dough croissants