Best Keto Croissant

We love these Keto croissants, which are easy to make and have the best flavor and texture. Our best Keto croissant recipe is prepared with mozzarella cheese, cream cheese, almond flour, and an egg. The cheese is melted together and then blended with the almond flour and a beaten egg to form a soft, Low Carb dough. The dough is briefly chilled and then rolled into a thin sheet. It is cut into triangles, and each one is rolled to form a croissant. Once baked to golden brown perfection, the croissants are warm, soft, and buttery. They would be the perfect for a low-carb breakfast.

Can you freeze Keto croissants?

Yes, you can place these croissants in a freezer bag and keep them stored in the freezer for up to three months. To reheat, microwave them in increments of 15-20 seconds at a time until warmed through. Alternatively, you can reheat in the oven at 350 F until warmed.

Can you add sweetener to Keto croissants?

We did not include any sweetener in this Keto croissant, but you can add one to two tablespoons of powdered sweetener to add a slight amount of sweetness to the dough, if preferred.

Can I use other types of cheese?

If you want to swap out the shredded cheese, you can. The cream cheese cannot be substituted and is there for the functionality of the dough. If you swap out the shredded cheese, you can choose any cheese that melts easily, like Chihuahua cheese, Muenster, Colby Jack. You could even try a Pepper Jack cheese or Mexican cheese blend to add some flavor!

Serving suggestions

Serve warm. slathered with butter and filled with sliced cheese and deli ham.

Net Carbs

2.3 g
Fiber

1.7 g
Total Carbs

4.1 g
Protein

10.6 g
Fats

17 g

205 cals

Quantity

Serving Size

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Mozzarella cheese, whole milk

1.5 cup, shredded
Cream cheese

2 tbsp
Almond flour

1 cup
Raw egg

2 large

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 and an egg that has been beaten. 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, as shown in the picture. Roll each triangle starting on the widest end towards the point. 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 egg wash (made by beating a whole egg and a pinch of salt). 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.