Comments on: Buttery Keto Croissants

By: Joyce Elizabeth

Joyce Elizabeth — Sat, 13 Sep 2025 20:34:08 +0000

They turned out really well
I should have put them on parchment paper

By: Sara K

Sara K — Wed, 12 Feb 2025 15:51:13 +0000

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!

By: Chris Cagle

Chris Cagle — Mon, 17 Apr 2023 20:34:32 +0000

In reply to Anna Bacon. Maybe you used too much Psyllium husk? Nothing else in the recipe would be that color...

By: Anna Bacon

Anna Bacon — Thu, 30 Mar 2023 14:43:46 +0000

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.

By: Elaine

Elaine — Sun, 12 Mar 2023 20:57:30 +0000

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.

By: Lisa MarcAurele

Lisa MarcAurele — Thu, 11 Aug 2022 16:52:17 +0000

In reply to Ms. G. Thanks so much! I really enjoy recipe creation and sharing.

By: Ms. G

Ms. G — Thu, 11 Aug 2022 12:59:08 +0000

In reply to Marcia.

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!

By: Lisa MarcAurele

Lisa MarcAurele — Sat, 26 Mar 2022 18:44:19 +0000

In reply to Nona. So glad you love them too!

By: Nona

Nona — Sat, 26 Mar 2022 18:42:09 +0000

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!

By: Lisa MarcAurele

Lisa MarcAurele — Sat, 26 Mar 2022 18:41:27 +0000

In reply to Yemi. I have used coconut based dairy-free cheese. Just watch out for the added starch.

By: Yemi

Yemi — Sat, 26 Mar 2022 18:33:43 +0000

Can one use dairy free cheese as I am lactose intolerant? Thanks

By: Lisa MarcAurele

Lisa MarcAurele — Thu, 07 Oct 2021 16:12:36 +0000

In reply to Sara Romans. 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.