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    Home » Keto Breakfast » Keto Almond Croissants

    Published: Dec 8, 2020 by Carolyn

    Keto Almond Croissants

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    35.5K shares
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    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.

    Titled image: A pile of keto almond croissants being sprinkled with powdered sweetener.

    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 croissants all rolled up on a wooden serving board, before being baked.

    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.

    Close up shot of keto almond croissants on a wooden cutting board, with a bowl of blanched almonds in the background.

    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:

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. Let them cool properly before digging in, as they could burn your mouth.
    7. These keto croissants will keep for up to a week in the fridge and can be rewarmed in the microwave or toaster oven.
    Keto croissants on a white plate, with one broken open to show the sugar-free almond paste inside. A cup of coffee in the background.

    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
    Close up shot of keto almond croissants on a wooden cutting board, with a bowl of blanched almonds in the background.

    Keto Croissants with Almond Paste

    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.
    5 from 17 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: French
    Keyword: almond croissants, keto croissants
    Prep Time: 25 minutes
    Cook Time: 25 minutes
    Total Time: 50 minutes
    Servings: 8 mini croissants
    Calories: 141kcal

    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.
    Nutrition Facts
    Keto Croissants with Almond Paste
    Amount Per Serving (1 croissant)
    Calories 141 Calories from Fat 86
    % Daily Value*
    Fat 9.6g15%
    Carbohydrates 4.6g2%
    Fiber 2.1g8%
    Protein 8.4g17%
    * Percent Daily Values are based on a 2000 calorie diet.
    35.5K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Wendy says

      January 02, 2021 at 1:49 pm

      5 stars
      These were perfect! The almond paste was so lovely.

      Reply
    2. Claire says

      December 12, 2020 at 8:20 am

      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 🙂

      Reply
      • Carolyn says

        December 12, 2020 at 9:59 am

        Good to know that it worked!

        Reply
    3. Gina says

      December 10, 2020 at 4:03 pm

      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)?

      Reply
      • Carolyn says

        December 10, 2020 at 4:10 pm

        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.

        Reply
    4. Missy says

      December 09, 2020 at 7:18 pm

      Hi, these look DELICIOUS!! Can I use cornstarch instead of xantham gum (don’t have any)? Thanx so much for ALL the great recipes.

      Reply
      • Carolyn says

        December 09, 2020 at 8:45 pm

        I guess so but you need more like 1 teaspoon.

        Reply
    5. Stacy G. says

      December 09, 2020 at 11:21 am

      5 stars
      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!

      Reply
      • Carolyn says

        December 09, 2020 at 3:49 pm

        HOORAY! So glad to get someone who tried them out and loved them!

        Reply
    6. Tracy says

      December 09, 2020 at 10:39 am

      Will this work if I shred my own cheese? I can’t use anything prepackaged due to the starch it’s tossed with.

      Reply
      • Carolyn says

        December 09, 2020 at 10:49 am

        I honestly can’t guarantee it.

        Reply
    7. Brigitte says

      December 09, 2020 at 9:08 am

      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!

      Reply
      • Carolyn says

        December 09, 2020 at 10:49 am

        Hang on, I have a Linzer cookie recipe coming TOMORROW!!!

        Reply
        • Brigitte says

          December 09, 2020 at 12:58 pm

          Perfect!! Thank you!

          Reply
    8. Caroline says

      December 08, 2020 at 6:56 pm

      These look amazing will definitely be making them for sure.

      Reply
    9. Priscilla Cobbs says

      December 08, 2020 at 3:53 pm

      I’m so excited to make these for the grandchildren. Thank you so much for all your wonderful recipes.

      Reply
    10. Megan says

      December 08, 2020 at 1:45 pm

      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!

      Reply
      • Carolyn says

        December 08, 2020 at 1:56 pm

        You can try an all almond flour fathead dough, but I suspect they will flatten a great deal during baking.

        Reply
    11. Romela says

      December 08, 2020 at 12:55 pm

      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..

      Reply
      • Carolyn says

        December 08, 2020 at 5:58 pm

        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/

        Reply
    12. Robyn Harris says

      December 08, 2020 at 11:59 am

      5 stars
      Wow, these croissants look delicious! They will be perfect for Christmas morning! Thank you, Carolyn! Merry Christmas from Ontario Canada! ???? ❄️ ???? ⛄️

      Reply
    13. Darlene E Leighton says

      December 08, 2020 at 11:42 am

      5 stars
      Also wondering about a different filling, hoping someone tries something and posts here!

      Reply
      • Roberta says

        December 14, 2020 at 12:20 pm

        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…

        Reply
      • Helen Lemon says

        January 21, 2021 at 12:28 am

        Google Keto Nutella recipe!
        I make it regularly and think it would make a delicious croissant filling! Will definitely try this myself!

        Reply
    14. Barbara Ruka says

      December 08, 2020 at 11:16 am

      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!)

      Reply
    15. Lynn says

      December 08, 2020 at 10:34 am

      Not a fan of marzipan, so I was wondering if I could stuff these little beauties with something else.

      Reply
      • Kate says

        December 08, 2020 at 4:09 pm

        I bet they would be delicious stuffed with something like GoodGood keto apricot jam – kind of like rugulach.

        Reply
        • Carolyn says

          December 08, 2020 at 5:56 pm

          Heck yeah!

          Reply
      • Heather says

        December 17, 2020 at 1:18 am

        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.

        Reply
    16. M says

      December 08, 2020 at 10:25 am

      Do these freeze well after baking?

      Reply
      • Carolyn says

        December 08, 2020 at 1:57 pm

        I didn’t try. I would think so.

        Reply
        • Viviane says

          December 15, 2020 at 10:06 am

          Hello. Can I freeze them unbaked with keto marzipan inside?

          Reply
          • Carolyn says

            December 15, 2020 at 10:37 am

            Sure! Have them come to room temp again before baking.

            Reply
    17. Linda says

      December 08, 2020 at 10:25 am

      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!!!

      Reply
    18. Cathy says

      December 08, 2020 at 9:43 am

      5 stars
      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.

      Reply
      • Carolyn says

        December 08, 2020 at 10:05 am

        The conventional wisdom on fathead dough is that pre-shredded, part skim is best.

        Reply
    19. Natalia says

      December 08, 2020 at 9:09 am

      5 stars
      Cant wait to make this!
      Thank you sooo much!
      Looks amazing!

      Reply
    20. Deb says

      December 08, 2020 at 7:39 am

      5 stars
      These are nothing short of spectacular!!! Amazing job….wow.

      Reply
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