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
Keto Croissants with Almond Paste
Ingredients
- 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
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 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.
- 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
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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This is the second batch of keto croissants I made, the first batch being a slightly different recipe and they went completely flat. I put these in the fridge for 5 mins or so beforehand hoping they’d retain their shape, which they did (not sure if that was the refrigeration or the change in recipe?). My question is, the pastry is a little firm, is this because I put them in the fridge prior to baking and would you recommend this to avoid them going completely flat? I know they’re not going to be the exact texture of normal croissants and I was careful not to over handle the dough.
If they are going flat… you need more flour. I don’t recommend refrigerating them prior to baking.
Why would you not recommend refrigerating them prior to baking? What effect might that have?
Fathead dough become too firm in the fridge.
made these with Lily’s semisweet chocolate chips instead of the almond paste. They are delicious and taste so much like a traditional chocolate croissant, it is amazing! Thank you for another wonderful recipe!
love this!!
I was skeptical at first, but had to try the recipe!
Of course it doesn’t taste like ‘real full carbs almond croissants’, but it is close enough to the real thing to satisfy me! I eat them cold, and my husband likes to reheat them in the microwave.
I will bake some for a family brunch in a few days!
Glad it satisfies!
I love the low carb recipe but I can’t have dairy. I’m not sure of the purpose of the mozarella here… any thoughts as to how to make this dairy free?
No, sorry. The purpose of the mozzarella is to create a stretchy, flexible dough. It’s basically my version of fathead dough which doesn’t work without cheese.
Thanks for the reply.
I might just try it with a vegan moz.
Fingers crossed
Let me know how it goes!
How do you think these croissants would do we a cream cheese and chicken mixture? If you’ve ever heard of chicken pillows, I’m craving them but trying to think how to turn them keto?
Sounds delicious! I say go for it!
Can these be frozen? After cooking or before?
I’ve never tried so I think you will need to experiment.
These keto croissants were incredible. Would definitely recommend! I think I will try them in a savory version too but the sweet version is heavenly.
I made these today and they turned out better than I had hoped! I snuck in some chocolate chips with the almond paste for a couple of them. Soooooo good! I don’t think anyone would be able to guess they are Keto. Thank you so much for sharing your creations with us.
Can the dough for these be made ahead and then baked the next day or a couple days later? Thanks
I would form them and then put them away, as fathead dough loses elasticity as it cools.
I’m obsessed with the idea of trying these with your peanut butter fudge instead of the almond paste! (As if I need another excuse to make and eat more of your fudge…)
Could this be used minus almond paste to wrap around little hot dogs?
Yes, but leave out the sweetener and maybe add a little garlic powder.
I love your recipes — you’re my favorite low carb blogger!
AND
I wish the video pertaining to the featured recipe was on the page, as opposed to videos of OTHER recipes.
I would love to try this, but I don’t know if it is my coconut flour, I just don’t find I get good results with it. What brand would you recommend? I find most things I make come out kind of dry and scratchy if that makes any sense. I would love to find a brand I might like.
I use Bob’s Red Mill.
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?
Go by the weight, which is 6 ounces. That’s why I specify it in weight, rather than volume.
Hi Carolyn
I would love to try those. How can I melt the cheese without a microwave oven? Any ideas?
In a pan over VERY low heat.