Are these low carb croissants really keto?

Yes. This recipe is made with almond flour, coconut flour, cheese, butter, and eggs – no wheat flour and no sugar. Net carbs will vary slightly by brand, but each croissant generally falls in the 3–4g net carbs range.

Can I use all almond flour and skip the coconut flour?

You can, but the croissants will be slightly softer and less structured. Coconut flour helps the dough hold its shape. If omitting it, add 2–3 extra tablespoons of almond flour.

Can I make the dough ahead of time?

Yes. You can refrigerate the prepared dough (wrapped tightly) for up to 24 hours. Let it sit at room temperature for 10–15 minutes before rolling so it’s easier to work with.

Can I make mini low carb croissants?

Absolutely. Cut smaller triangles and reduce the bake time by a few minutes. Mini croissants are great for party platters and brunch boards.

Flaky Low Carb Croissants (Easy Keto Croissant Recipe)

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!

Ingredients

Scale

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

Instructions

In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Set aside.
In a microwave-safe bowl, melt mozzarella and cream cheese in 30-second bursts, stirring until smooth.
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.
Form dough into a disc, wrap in plastic, and chill for 20–30 minutes.
Roll dough between parchment sheets into a 1/4 inch thick rectangle.
Trim edges and cut into 8–10 long triangles. Roll from wide base to tip, shaping like croissants. Place on parchment-lined sheet.
Preheat oven to 350°F (175°C). Brush croissants with egg wash and let rest 10 minutes.
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

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