Sometimes we all get sick of meat and veggies, right? We just want a warm, delicious dinner roll, biscuit, croissant, ANYTHING! That is where these keto croissants come in!
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It was meatloaf night at the Krug house and I realized I didn’t really have any sides available.
I had some veggies, of course, but nothing else. And nothing else was NEEDED, I just wanted something!
I thought of my Keto Pigs in a Blanket recipe and got a great idea! What if I turned the fluffy, scrumptious “blanket” portion into a lightly seasoned croissant.
Hmmm…. So that is what I did! These beauties are basically fathead dough versions of gluten free croissant rolls! What a perfect combination.
These keto croissants are light and fluffy and can be served plain or with some butter!
Speaking of butter, try some of these keto homemade flavored butters on your keto croissants!
Low Carb Croissant Ingredients
I chose to use the fathead dough as a general base. Modifications obviously, but fathead dough is EVERYWHERE for good reason.
I opted for some light seasoning. You could easily play around with the spices and still end up with a marvelous croissant!
They are lightly seasoned with Pink Himalayan Sea Salt, Garlic Powder, Onion Powder and Italian Seasoning. A perfect blend!
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The following is what I used to make these keto croissants:
Unbleached Parchment Paper – Parchment paper is a must! At least it was for me!
I don’t like to grease up and “flour” the rolling pin because I think that changes the recipe and changes the flavors of the food. Parchment paper is a great way to keep the dough from sticking to the rolling pin and give it a nice smooth surface.
And if you must – you can spray a tiny bit of avocado oil onto the parchment paper.
Rolling Pin – I suppose you could use a bottle or can or something! But, in reality, you’ll want a rolling pin to roll out the dough!
Pizza Cutter – This one is optional. You could use a sharp knife. I used a knife originally and the dough would stick a bit. So I switched to my pizza cutter and it cut beautifully.
Baking Sheet – You’ll need a baking sheet of some kind to cook in the oven!
Are croissants keto friendly?
They certainly can be! These keto croissants are definitely low carb and keto They come in at just 1g of net carbs! Yep, totally keto!
So feel free to enjoy these – guilt-free!
How To Make Keto Croissants
Let’s make some croissants, shall we?
First we want to preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Make sure all your ingredients are readily available and that you have everything you need!
In a small microwave safe bowl, add mozzarella cheese and cream cheese. Microwave 60-90 seconds until mostly melted. Mix well.
In a large bowl, mix together the remaining ingredients.
Below is what both wil look like before you combine them together.
Add cheese mixture to almond flour mixture. Using your clean hands, squish the ingredients together. It will seem like it won’t mix, but stick with it. Just keep squishing between your fingers and forcing it to mix.
Place in the fridge for about 15 minutes. This should decrease stickiness.
Roll out dough in between 2 pieces of parchment paper and cut your triangles. You don’t want to roll it out too thin or they will cook too fast.
I roll it out about 1/8 of an inch. Use a pizza cutter to cut the edges. It is easiest to make 4×4 inch squares and then cut a diagonal line so you now have two triangles.
Start rolling up on the longer end so the shorter end is on top. You will have to roll the dough out several times before you can cut them all.
Depending on the size, they make between 12-15.
Once they are all rolled out, bake for 10-12 minutes or until lightly golden!
I was doing a test and trying to make them a tiny bit smaller which is why you see 18 below. I like them more just a tad larger. The picture is just for your reference.
Other Keto Bread Recipes From The Keto Option
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- In a small microwave safe bowl, add mozzarella cheese and cream cheese. Microwave 60-90 seconds until mostly melted. Mix well.
- In a large bowl, mix together the remaining ingredients.
- Add cheese mixture to almond flour mixture. Using your clean hands, squish the ingredients together. It will seem like it won't mix, but stick with it. Just keep squishing between your fingers and forcing it to mix.
- Place in the fridge for about 15 minutes. This should decrease stickiness.
- Roll out dough in between 2 pieces of parchment paper and cut your triangles. Don't nroll it out too thin, but about 1/8 of an inch is generally good. Use a pizza cutter to cut the edges. It is easiest to make 4x4 inch squares and then cut a diagonal line so you now have two triangles.
- Start rolling up on the longer end so the shorter end is on top.
- You will have to roll the dough out several times before you can cut them all.
- Depending on the size, they make between 12-15
- Bake for 10-12 minutes or until lightly golden!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size:1 croissant
Amount Per Serving: Calories: 79.84 Total Fat: 6.67g Saturated Fat: 2.46g Sodium: 108.48mg Carbohydrates: 1.59g Fiber: 0.59g Sugar: 0.42g Protein: 3.86g