These keto croissants are perfect for eating alongside your favorite breakfast dish or served as a side dish for your dinner. At only 2g net carbs per roll, these low-carb croissants are made with coconut flour and cheese. Super easy to make!
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How many times have you craved buttery, flaky croissants to eat with your dinner? For me, pretty much any time I would eat saucy dishes or Italian foods.
After I learned how to make low-carb bread with fathead dough, I was in heaven! I knew I wanted to figure out a way to make croissants out of this irresistible combination, too.
There are so many different things you can do with croissants. You can use them to make homemade pepperoni rolls or even spread on some salty butter and sugar-free raspberry jam for breakfast.
You are going to just love these rolls!
Ingredients Needed For Keto Croissants
All of the ingredients that you need are really easy to find in your local grocery store. It uses lots of the same ingredients that I use in other keto baking recipes too!
Cheese
I used both mozzarella cheese and cream cheese. If you don't have cream cheese, you can use ricotta cheese or Neufchâtel cheese. Neufchâtel has less fat in it, but it will still give you the same texture and taste.
Flour
For the flour, I used a combination of baking powder, coconut flour, and psyllium husk powder. This made the croissants extra flaky, just like traditional croissants!
If you don't have psyllium husk, you can use ground chia seeds or ground flax seeds, but the texture will be slightly different.
You can also use whole psyllium husks instead of powder, but you'll need 2 tablespoons of it.
Butter and Eggs
If you use salted butter, don't add a pinch of salt. I prefer to use unsalted butter so that I can control how much salt I use.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
Quick Tips
- Melt the cheese. Before you mix the cheese into the dough, melt it completely.
- If the dough is too sticky, add a little more coconut flour. It shouldn't stick to your hands too much as you work with it.
- Work the dough while it's warm. When you roll the dough into the croissant shape, it's easier if the dough is still a little warm.
- If the dough is crumbly, try adding in a little beaten egg or melted butter.
- Use parchment paper! Place the dough between two sheets of parchment paper when rolling out. The dough should be ¼-inch thick.
How To Make Low-Carb Croissants
All of the details for this recipe are in the printable recipe card at the bottom of this post. First, here are some additional tips and photos that will help you as you make it:
Melt Both Types Of Cheese Together
The very first step is to melt the cream cheese and mozzarella cheese together. This is the base for the fathead dough!
I melted them in the microwave in 30-second intervals, stirring in between each one.
When the cheese is completely melted, then mix in the coconut flour, psyllium husk powder, baking powder, egg, and salt.
It is easier to mix it all together with an electric mixer. My stand mixer is such a life-saver!
Cut And Roll The Croissants
Roll the dough out until it is ¼-inch thick. Then, cut it into four equal squares.
Tip: Use a pizza cutter or a knife to cut the squares in half so they are triangles.
Next is the fun part! Start at the widest end of each triangle and roll them up to the thinnest end. This will form a croissant shape.
Bake them until they are golden. Then, brush them with melted butter before you serve them.
Enjoy!
What To Serve With Keto Croissants
There are probably hundreds of ways you can serve these croissants.
Besides serving them with sugar-free jam for a low-carb breakfast, you can also serve them as a side dish with your favorite low-carb dinners. They will taste amazing with a bowl of keto crockpot cheeseburger soup. Or, set them on the table when you serve a low-carb pot roast.
Basically, if you can think of a meal that would taste delicious with a roll, then serve it with these keto croissants.
Frequently Asked Questions About Keto Croissants
Before we get to the recipe card, here are some questions people often ask about how to make keto-friendly croissants!
Are croissants keto-friendly?
Typically, croissants are not keto-friendly. If they are made with regular wheat flour, they will have too many carbs to fit on a keto diet. That is why I used low-carb and high-fat coconut flour instead.
My recipe for keto croissants only has 2g net carbs in each roll!
How do you store low-carb croissants?
The best way to store the croissants is in an airtight container. If you store it at room temperature, they will last about 5 days. You can also keep them in the refrigerator for up to 2 weeks.
Can you freeze keto croissants?
Yes, these croissants freeze wonderfully!
Just lay them on a baking sheet in a single layer. I call this "flash freezing." After they are frozen solid, place them in a resealable plastic freezer bag. They will stay fresh in the freezer for up to 5 months.
When you are ready for a croissant, just pull one out and let it thaw in the refrigerator overnight.
Can I use flaxseed meal instead of psyllium husk powder?
Yup! If you do not have psyllium husk powder, you can use flaxseed meal instead. Use the exact same amount in a 1:1 ratio.
What herbs and spices can I add on top?
They are pretty tasty just like they are, but if you want to add anything, sprinkle some garlic powder or Italian seasoning on top. Try some Everything But The Bagel seasoning as well!
These flaky and buttery croissants are the perfect thing to serve with dinner. Kids are going to eat them up! They taste just like regular croissants but without all the extra carbs.
More Keto Breads To Try
If you enjoyed these keto croissants, here are some more low-carb bread recipes you should try next. They are some of my all-time favorites!
- Coconut Flour Zucchini Bread Muffins are both sweet and hearty and taste like your favorite sweet bread.
- Gluten-Free Cinnamon Bread is a low-carb dessert bread with beautiful swirls of cinnamon mixed in.
- Keto Hamburger Buns finally let you eat hamburgers with the buns.
- Low-Carb Tortillas are the perfect way to enjoy quesadillas and lunch wraps.
- Coconut Flour Bread is the perfect way to enjoy a keto-friendly sandwich for lunch or dinner.
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Recipe
Keto Croissants
Video
Ingredients
- 207 grams mozzarella cheese shredded (2.5 cups)
- 2 ounces cream cheese (58 g)
- 1 teaspoon baking powder
- 46 grams coconut flour (⅓ cup)
- 1 large egg at room temperature
- 8 grams psyllium husk powder (1 tablespoon)
- pinch of salt
- 2 tablespoons butter melted
Instructions
- Preheat the oven to 350 degrees.
- Place the mozzarella cheese and cream cheese into a microwave safe bowl, and heat at 30 second intervals until they are melted and well combined.
- Put the cheese dough into a mixing bowl, and add the coconut flour, psyllium husk powder, baking powder, egg and salt. Beat on high with flat beater (if you have one) until a well incorporated dough forms.
- Press the dough between two pieces of parchment paper until it is about ¼ of an inch thick,
- Cut the dough into four squares, and cut each square into two even triangles.
- Starting at the widest end of each triangle, roll them to the thinnest end, forming a croissant shape.
- Bake until tops are nicely browned, about 15 to 20 minutes.
- Brush the croissants with the melted butter and serve.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Joyce Elizabeth
They turned out really well
I should have put them on parchment paper
Sara K
Excellent recipe! If you had trouble, the error was likely yours - this recipe turns out perfectly. I don't have a microwave, so I put the cream cheese (cut into chunks), shredded mozzarella, and the butter into a glass dish and baked at 350F for about 10 minutes, or until melted and able to stir it together. I added the rest of the ingredients and used a silicone spatula to mush it all together into a dough ball. Rolled out between two sheets of parchment paper. The dough ends up moist and pliable, I was able to roll it up into "French dip pinwheels." We don't do almond flour in our house, so it was a relief to find one that wasn't almond flour based! I did taste the coconut flour once in a while, but it wasn't overwhelming. Will be keeping this recipe, thank you!
Anna Bacon
Hello. I just made the croissants but when I baked them they turned purple inside. Can you help me and suggest why this happened. I followed the recipe 1:1. Thank you.
Chris Cagle
Maybe you used too much Psyllium husk? Nothing else in the recipe would be that color...
Elaine
These are so easy to make and turned out great. I decided to make chocolate croissants and added some pieces of broken chocolate before I rolled them. Worked fine. Delicious. Thanks for the recipe.
Nona
Lisa,
Thank you for this absolutely tasty recipe! I have just baked the first batch and they look beautiful! You can feel the taste of the buttery goodness!!
You are wonderful!
The LORD JESUS CHRIST bless you abundantly!
Lisa MarcAurele
So glad you love them too!
Yemi
Can one use dairy free cheese as I am lactose intolerant? Thanks
Lisa MarcAurele
I have used coconut based dairy-free cheese. Just watch out for the added starch.
Sara Romans
I do not use a microwave. Any suggestions for making fat head dough without one? I've tried using the double boiler however it seems to cook the cheeses before the mozzarella is melted completely. Very frustrating!
Lisa MarcAurele
Some people have had success just using a food processor instead of heat to process the ingredients together into a dough. What they do is blend the mozzarella and flour in the food processor first then process in all the wet ingredients.
Lisa
On 4/11/21, you said "You can always form croissants from any leftover dough and freeze them in the crescent shapes to bake later." If I chose to do this, should I thaw out the frozen formed croissants & then bake as directed in the recipe or could you bake from frozen as directed? Thank you for this recipe!!
Lisa MarcAurele
I would bake them right from frozen so you will need to bake a little longer.
Marcia
Very disappointed. It was near impossible to beat what amounted to mostly melted mozzarella cheese, and my “dough” was crumbly when rolled out. I was unable to roll it into croissants, and ended up stuffing it into muffin cups. The final product was not at all flaky, extremely dense, and frankly unappetizing. My hat is off to anyone who has actually been able to create croissants with this recipe. Sadly, mine are going in the trash.
Lisa MarcAurele
So sorry your results didn't come out like mine. It sounds like you had too much coconut flour or psyllium. I'm going to add the weight measurements to the recipe as they are much more accurate. The dough should be pliable and not crumbly at all. I just made the recipe again today to double check and I again had light baked rolls. Since you had some trouble, I'm also adding additional tips for success. I also find that the flat beater on the stand mixer works best.
Ms. G
I just wanted to thank you for your amazing recipes, and ALL of the work, efforts, and I’m sure wasted ingredients you put in, so that we don’t have to. Thank you for your sweet spirit and for going the extra mile to make sure we have the same results as you did. You rock!
Lisa MarcAurele
Thanks so much! I really enjoy recipe creation and sharing.
Jennifer Fisher
I have been in love with croissants since I scratch made them for a 7th grade school project. This keto version looks really good, can't wait to get baking!
gwen
I made these today. My favorite food is croissants. These keto croissants are amazingly delicious! Thank you! Love them
yang
I had no idea I could make croissant with coconut flour and cheese. This is brilliant and delicious!
Debra
I have been wanting to make my cold veggie pizza. Can’t wait to use this as the crust. Should I double it to fit my cookie sheet? Thank you.
Lisa MarcAurele
To make sure you have enough dough, I'd double the recipe. You can always form croissants from any leftover dough and freeze them in the crescent shapes to bake later.
Donny
No way! These look too good to be true! Thanks for this.
Jean Choi
Just the perfect texture, and so deliicous!
Sylvia
What can I use in place of the psyllium husk powder?
Lisa MarcAurele
You could try flaxmeal, ground chia seeds, or a smaller amount of xanthan gum.
Kelly
Mine didn't hold their shape when baking. They tasted good, but turned out very flat. What did I do wrong? Thanks!
Lisa MarcAurele
Some shredded mozzarella cheese works better than others and there can be differences with cream cheese and coconut flour. Using weight measurements is also better than volume. I'll add in the weights once I verify they are accurate.
tina
Oh my - loving the mozzarella cheese in these croissants!!
Jean Johnson
Can you substitute the coconut flour with almond flour? My daughter has a sensitivity toward coconut.
Lisa MarcAurele
You can but other modifications would be needed. You'll likely need more almond flour (I'd try double or triple) and less cheese or butter. It would need a little experimenting with to get the right amount.