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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.


  • 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 tablespoon sliced almonds broken up a bit with your fingers


  • 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.

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