These delicious keto croissants are made with fathead dough and stuffed with sugar-free almond paste. A wonderful low carb pastry with your morning coffee.
So the other day I posted an updated keto marzipan recipe and mentioned offhand that I had made some delicious almond croissants with it. I had so many requests for the that recipe, I decided I had to get my act together and get it up for you.
So here it is, friends! A delicious keto pastry that goes delightfully with your morning coffee, or your afternoon tea. They were even a hit with my middle child, to my great surprise.
This is a fathead dough pastry based on my Chewy Keto Bagels recipe. I find that dough infinitely useful for treats like this. It’s delicious and it holds its shape better than the typical fathead dough.
It made delightful little keto croissants, I can assure you!
Keto Almond Croissants Inspiration
I have always had a thing for almond filled croissants. I used to get them on occasion from Au Bon Pain, back when I lived in Boston. There was one right near the university where I worked, and I’d hop off the commuter rail, grab a coffee and a croissant, and head to my office.
That tender flaky crust filled with sweet almond paste and topped with sliced almonds and powdered sugar was a special treat. And one that came with a hefty carb punch, to be sure.
Ever since I discovered fathead dough, and all the fun variations of it, I’ve wanted to make some sort of keto croissant recipe. Creating sugar-free almond paste was just the push I needed.
Aren’t croissants hard to make?
Let me be upfront and tell you that these are not the flaky layered croissants you may have had in the past. That’s pretty much impossible without using wheat flour.
So these are much more like keto crescent rolls, rather than true croissants. And a whole sight easier too. Real croissants are an exercise in patience, folding the dough repeatedly and working in the butter.
Not the kind of thing most of us have time for, these days! But trust me, these keto almond croissants provide the flavor you’ve been craving.
How to make Fathead Keto Croissants
This easy keto pastry is perfect for a low carb brunch or snack. Here are my best tips for getting it right:
- Make your keto almond paste ahead of time – it’s super easy to do. You will only need about 1/3 of it for these keto croissants, but you can freeze the rest for another use.
- I recommend using my coconut flour fathead dough. As I mentioned above, it holds its shape better during baking, so it doesn’t spread and flatten as much.
- I found that the best way to get even triangles for croissants was to roll the dough into a 12 inch circle. From there it’s easy to cut into 8 even wedges.
- Roll the almond paste into thin logs and place them at the base of each triangle, then roll the dough tightly around log. You really want to pinch the end to seal it, so that it doesn’t unroll during baking.
- Have the oven heat higher than normal (400F) and turn it down immediately after placing the croissants in the oven. This initial blast of heat helps them rise a little more and brown really nicely.
- Let them cool properly before digging in, as they could burn your mouth.
- These keto croissants will keep for up to a week in the fridge and can be rewarmed in the microwave or toaster oven.
More delicious keto fathead recipes
- Keto Cheese Crackers
- Keto Cinnamon Twists
- The Best Keto Pizza Crust
- Keto Pull Apart Bread
- Keto Fathead Pizza Pockets
- Keto Air Fryer Pretzel Bites
These delicious keto croissants are made with fathead dough and stuffed with sugar-free almond paste. A wonderful low carb pastry with your morning coffee.
- 1/4 cup coconut flour
- 2 tbsp powdered Swerve Sweetener (plus more for dusting the croissants)
- 1/2 tsp xanthan gum
- 1 tsp baking powder
- 6 ounces mozzarella
- 1 large egg
- 1/3 recipe keto almond paste
- 1 tbsp butter, melted
- 1 tbsp sliced almonds broken up a bit with your fingers
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Preheat the oven to 400F and line a large baking sheet with a silicone liner. Set an oven baking rack to the 2nd highest position.
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In a medium bowl, whisk together the coconut flour, sweetener, baking powder, and xanthan gum. Set aside.
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In a large microwave safe bowl, melt the cheese on high in 30 second increments until well melted and almost liquid. Stir in the flour mixture and the egg and knead in the bowl using a rubber spatula.
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Turn out onto the prepared baking sheet and continue to knead together until cohesive. If the dough is sticky, work in another tablespoon or two of coconut flour.
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Cover with a large piece of parchment paper or waxed paper and roll the dough into a 12 inch circle. Use a pizza wheel or large sharp knife to cut into 8 even wedges.
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Break off about 1 1/2 tablespoons of the almond paste and roll into a thin log about 3 inches long. Place a the wide end of one wedge and roll the dough up tightly around the almond paste. Pinch the seam to seal. Repeat with the remaining dough.
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Place the croissants around the baking sheet and curve the ends to form a crescent shape. Brush with melted butter and press the sliced almonds firmly into the top. Place in the oven on the specified rack and immediately turn the oven down to 350F.
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Bake 18 minutes to 25, until puffed and golden brown. Remove and let cool, then dust with powdered sweetener.
Deb says
These are nothing short of spectacular!!! Amazing job….wow.
Natalia says
Cant wait to make this!
Thank you sooo much!
Looks amazing!
Cathy says
Hi Carolyn
This looks like another winner. Re the mozza – is it better to use the one that comes already shredded or to buy the ball of mozza and shred at home? Also, which is better – full fat mozza or skim? Thank you so much for all the testing and the wonderful recipes you give us. Have a BLESSED Christmas.
Carolyn says
The conventional wisdom on fathead dough is that pre-shredded, part skim is best.
Linda says
I plan to make these with chocolate inside to remind me of the chocolate croissants I had when I was an exchange student in France, MANY years ago. Thank you!!!
M says
Do these freeze well after baking?
Carolyn says
I didn’t try. I would think so.
Viviane says
Hello. Can I freeze them unbaked with keto marzipan inside?
Carolyn says
Sure! Have them come to room temp again before baking.
Lynn says
Not a fan of marzipan, so I was wondering if I could stuff these little beauties with something else.
Kate says
I bet they would be delicious stuffed with something like GoodGood keto apricot jam – kind of like rugulach.
Carolyn says
Heck yeah!
Heather says
I made mine with Lilys chocolate chips (but Lily’s has other chips all are keto friendly) and they are so good, oh my gosh.
Barbara Ruka says
Could I stuff these babies with some kind of chocolate filling also? I had a chocolate filled croissant in Rome in a little cafe across the street from the Vatican Museum just over a year ago, and I have been dreaming about it ever since!! (Though I do love almond too!)
Darlene E Leighton says
Also wondering about a different filling, hoping someone tries something and posts here!
Roberta says
Maybe lemon curd…? It could reveal a good hint of tartness if you like it… Carolyn, do you think it could work? And could you please let me know if I can have any result with almond flour instead of coconut flour (something as 3/4 cup instead of 1/4)? I’d like to try the recipe, but coconut flour is not the best friend with my nephew’s tummy and I’d prepare the croissants for the whole family to sweeten these foggy grey lockdown days…
Helen Lemon says
Google Keto Nutella recipe!
I make it regularly and think it would make a delicious croissant filling! Will definitely try this myself!
Robyn Harris says
Wow, these croissants look delicious! They will be perfect for Christmas morning! Thank you, Carolyn! Merry Christmas from Ontario Canada! 🎄 ❄️ 🎅 ⛄️
Romela says
Is it possible to make the croissants with almond flour? Or at least combine almond and coconut flours? I just cannot get used to the taste of coconut flour..
Carolyn says
You can try this dough, which is mostly almond flour, but it does tend to spread much more, as do all almond flour fathead doughs. https://alldayidreamaboutfood.com/low-carb-chocolate-walnut-swirls/
Megan says
They look super yummy- however I know you mention above about using the coconut flour recipe.. unfortunately can’t have coconut.. is there any alternative??
thank you!
Carolyn says
You can try an all almond flour fathead dough, but I suspect they will flatten a great deal during baking.
Priscilla Cobbs says
I’m so excited to make these for the grandchildren. Thank you so much for all your wonderful recipes.
Caroline says
These look amazing will definitely be making them for sure.
Brigitte says
I plan on making these!! Will remind me of my childhood. Another memory of my mother’s baking is apricot jam filled linzer cookies….I’m wondering if the fathead dough would work for these?
Btw Carolyn, I love your site!
Carolyn says
Hang on, I have a Linzer cookie recipe coming TOMORROW!!!
Brigitte says
Perfect!! Thank you!
Tracy says
Will this work if I shred my own cheese? I can’t use anything prepackaged due to the starch it’s tossed with.
Carolyn says
I honestly can’t guarantee it.
Stacy G. says
I just made these and all I can say is THANK YOU!!! Absolutely the most delicious, decadent treat I’ve made since being Keto over a year! You are a genius! I have all your books and am such a huge fan! Well done!
Carolyn says
HOORAY! So glad to get someone who tried them out and loved them!
Missy says
Hi, these look DELICIOUS!! Can I use cornstarch instead of xantham gum (don’t have any)? Thanx so much for ALL the great recipes.
Carolyn says
I guess so but you need more like 1 teaspoon.
Gina says
Do you think it would work if instead of the almond paste the filling is like mozzarella stick or something like that (of course no sugar or almonds on top)?
Carolyn says
Yep. I did that very thing for my kids… some sliced pepperoni too. Just leave out the sweetener in the dough and add 1/2 tsp garlic powder.
Claire says
I made these dairy free by using vegan mozzarella. They turned out great, though next time I might increase the sugar amount because of the distinctive taste of the mozzarella. I didn’t use the almond filling, instead I used chocolate spread when they cooled down. Delicious 🙂
Carolyn says
Good to know that it worked!
Wendy says
These were perfect! The almond paste was so lovely.
Deborah M Kloss says
So very good! This made for a lovely Sunday breakfast! Thank you for the recipe.