Learn how to make the best freshly baked keto croissants that are golden and flaky but with minimal carbs. With just 20 minutes of preparation, these gluten-free croissants redefine your breakfast experience. Savor the buttery layers and decadent flavors as you follow this simple guide to make a batch of delicious keto chocolate croissants that pair perfectly with your morning coffee.
Mixing Dry Ingredients: Combine almond flour, coconut flour, powdered sweetener, baking powder salt, and xanthan gum in a food processor.
2 cups almond flour, 1/4 cup coconut flour, 1/3 cup powdered sweetener, a pinch of salt, 1 tsp xanthan gum, 1 tsp baking powder
Adding Wet Ingredients: Add cream cheese, one large egg, melted butter, and vanilla extract to the dry mix. Pulse until a slightly sticky batter forms. If the dough is too sticky add one more tablespoon of coconut flour.
Chilling the Dough: Form the dough into a ball, wrap in plastic, and freeze for 10-15 minutes.
Rolling: Roll out the dough between parchment papers into a thin triangle, about 8 x 11-inch / 20 x 28cm and 1/8 inch thin. Cut this large triangle in half, then each triangle in 6 as shown in the picture. Add a dollop of chocoate spread on each triangle.
6 tbsp Sugar-Free Chocolate Spread
Forming Croissants: Roll the triangles into croissants, pinch the sides, and curve the ends to shape.
Baking: Place the croissants on a baking sheet. Use a soft pastry and brush each croissant with an egg wash. Bake for 10-12 minutes until golden.