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 ⅓ 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
Keto Croissants with Almond Paste
Ingredients
- ¼ cup coconut flour
- 2 tablespoon powdered Swerve Sweetener (plus more for dusting the croissants)
- ½ teaspoon xanthan gum
- 1 teaspoon baking powder
- 6 ounces mozzarella
- 1 large egg
- ⅓ recipe keto almond paste
- 1 tablespoon butter, melted
- 1 tbsp sliced almonds broken up a bit with your fingers
Instructions
- 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.
- In a medium bowl, whisk together the coconut flour, sweetener, baking powder, and xanthan gum. Set aside.
- 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.
- 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.
- 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.
- Break off about 1 ½ 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.
- 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.
- Bake 18 minutes to 25, until puffed and golden brown. Remove and let cool, then dust with powdered sweetener.
Shawn says
Hello! I am in the middle of making these and have a problem with the mozzarella cheese…6ounces as 3/4 cup or 6ounces as 1 1/2 cups based on volume or weight?
Carolyn says
Go by the weight, which is 6 ounces. That’s why I specify it in weight, rather than volume.
Sigi says
Hi Carolyn
I would love to try those. How can I melt the cheese without a microwave oven? Any ideas?
Carolyn says
In a pan over VERY low heat.
Julie says
Can this be made with almond flour instead of coconut flour? If so what is the measurement change?
Thanks in advance, can’t wait to try these!
Carolyn says
No, almond flour makes the dough too soft and they spread too much.
dale slive says
carolyn, thank you so much for all these amazing recipes. i want to try the croissants and found sugar free almond paste… your recipe calls for 1/3 of your recipe. do you have any idea how much that is so i can use the store bought type in lieu of.??? tia
Carolyn says
Just use about a tablespoon per croissant. That’s all you can fit in.
jackie says
Just made these for brunch, and they turned out amazing, thankyou. Non keto hubby even gave his approval.
Carolyn says
Glad to hear it!
Holly Sutherland says
Are they kinda like a bear claw?
Carolyn says
Don’t know… they’re like an almond croissant, though!
Kerry says
These look amazing! I’m going to attempt to make these today. Just wondering if I can use Almond nut butter instead of the almond paste? Or would it not be sweet enough?
Carolyn says
I would definitely consider adding some sweetener but it would be good!
Renata says
Doesn’t work print 🥶
Trying many times 😥
Carolyn says
Something is wrong with your computer or printer, then, because I can pull up the print out version easily.
Dale says
Oh boy! Dreaming of dark chocolate for the center! Do you have a recipe to recommend that would be thick and good to use for that instead of the almond paste?
Thank you so much for all your wonderful recipes’ I made your fathead crust pizza last night. It was perfect!!! 🤗
Jacqueline Greazzo says
I will definitely be making these!
I bet your hazelnut spread would be fantastic on these!!!
Sandra A Swanson says
SO GOOD with coffee!!
Susan says
I LOVE these! I made them this weekend and I have to really exercise self-control to keep from eating more than one a day. These are delicious and a wonderful, sophisticated treat that I will make for company. I haven’t played around with almond paste…are there variations I might want to try?
Lys says
I just made your croissants but they didn’t work out for me, they completely spread out in the oven and came out flat (nothing like a croissant). Before going in the oven, I think the dough was fine, because I managed to roll out the croissants, etc. What did I do wrong? In case it’s about the mozzarella or the egg, my mozzarella had 25 g fats/100 g and my egg weighted 70 g (shell included). Thank you very much in advance for your help, I hope you can help me out, because the smell when baking them was amazing, but something went completely wrong for me.
Carolyn says
It’s more likely your coconut flour… what brand did you use?
Deborah M Kloss says
So very good! This made for a lovely Sunday breakfast! Thank you for the recipe.