Keto Croissants
ChefGB HernandezDifficultyBeginnerFluffy with a crispy crust, these keto-style croissants will hit the spot when you are looking for something doughy on the side!
Servings 8
Serving size 1 croissant
Net Carbs
- Amount Per Serving
- Calories 178
- % Daily Value *
- Total Fat 12g16%
- Protein 12g
- Total Carbohydrate 6g3%
- Dietary Fiber 3g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 385°F and line baking sheet with parchment paper.
Beat the egg whites until soft peaks form.
Add cheese and cream cheese to a large microwavable bowl, stir and microwave until melted.
Stir in the beaten egg whites, coconut flour, psyllium husk, and pinch of salt.
Knead with hands until a dough-like consistency is reached, add sparkling water, and continue kneading.
Note: If the dough becomes hard, microwave it for 10-15 seconds.
Place dough between two sheets of parchment paper and spread with rolling pin to about ⅓ inches thickness.
Brush half of the melted butter onto the dough.
With a pizza cutter, start dividing the dough into 4 equal squares and further cut each square into two triangles that have a bottom approximately 4 inches wide.
Roll the triangles upward, starting at the widest part, and gradually curve into a crescent shape.
Place croissants onto baking sheet at least 2 inches apart.
Brush remaining butter on top and bake for 12 minutes or until golden brown.
Ingredients
Ingredients
Directions
Directions
Preheat oven to 385°F and line baking sheet with parchment paper.
Beat the egg whites until soft peaks form.
Add cheese and cream cheese to a large microwavable bowl, stir and microwave until melted.
Stir in the beaten egg whites, coconut flour, psyllium husk, and pinch of salt.
Knead with hands until a dough-like consistency is reached, add sparkling water, and continue kneading.
Note: If the dough becomes hard, microwave it for 10-15 seconds.
Place dough between two sheets of parchment paper and spread with rolling pin to about ⅓ inches thickness.
Brush half of the melted butter onto the dough.
With a pizza cutter, start dividing the dough into 4 equal squares and further cut each square into two triangles that have a bottom approximately 4 inches wide.
Roll the triangles upward, starting at the widest part, and gradually curve into a crescent shape.
Place croissants onto baking sheet at least 2 inches apart.
Brush remaining butter on top and bake for 12 minutes or until golden brown.
Notes
Thank you so much for this recipe! I have missed croissants so much! Technically, by these directions, this recipe will only make 8 rolls, not 16.
These rolls look sooooo good. I’m going to try them real soon. The recipe calls for Psyllium husk…powdered or whole?
Hello! We used powdered Psyllium Husk!
What brand psyllium husk did you use? My turns everything purple. :/
Hi Denise,
The one for the recipe we got it at Trader Joes, hope that helps!
Now brand works well.
Thinking of trying these for my daughter and her husband for thanksgiving… but don’t know what psyllium husk is or where to buy it???? Is there a substitute?? And how many carbs per??? I’d love to surprise them with something good on their meal plan
Hi Robin,
You should be able it to get it at any supermarket, you may also replace it for flaxseed meal if that is easier for you! Your husband and daughter will love these, such a sweet gesture of you to surprise them! Let us know how it goes. Happy Thanksgiving for you and your family
Do I have to use the psyllium husk or can I use xanthum gum or just leave out all together.
Hi Doris, if you don’t want to use psyllium husk you can use flaxseed meal instead. If you decide to leave it out altogether the texture may change a little, also the nutritional facts. We hope you like these as much as we do!
Is the sparkling water a much or can I use regular?
Hi Jodi, we like the consistency better with the sparkling water but it is not a must, you can use regular water. Happy Thanksgiving!
Can you please give the equivalent in grams of the cup you use? In many recipes the cups vary from 120 to 230ml/grams and that’s quite a difference. Thank you.
I don’t see a carb count on these.
How much carb do they each have?
Thank you
If you look under nutrition facts you will see Total Carbohydrate are 3g Dietary fiber 1.5g. Thanks!
What’s the nutrition count on these?
Hi Robin, the macros for the recipe are right next to the picture! Have an incredible day!
Urgent, trying to make now…do you beat the egg whites for 30 secs to create a little foam or best them 3 mins into meringue or….?
Hi Tante,
I am assuming this is a “little” late, but I still wanted to clarify for the future, you only need to beat the egg whites for 30 seconds. Happy Holidays!
How do I get these to not stick to the parchment paper? They were frustrating as heck to get up.
Hi Nicole,
Try spraying some oil on the parchment paper before baking, that should solve that issue. Happy Holidays!
With only 1.5 net carbs per roll, I can eat 10 of these!! Does that make me greedy?! 😉
Lisa,
Hahaha not at all! Enjoy your keto Croissants
We always have croissants with a champagne breakfast on the beach on Xmas day – can these be frozen or the dough made the day before for an easy breakfast?
Hi Ali, that sounds like great Christmas, you can make them ahead but heat them up in the oven, don’t microwave them. Merry Christmas!
Can the dough be made ahead of time and kept in the refrigerator over night?
Hi Bonnie,
I haven’t try that but maybe it will work, you may just have to heat it up in the microwave for 30 seconds before using it! Happy Holidays!
Hello! I’m excited to try these! Can I use almond flour instead of coconut? And if so what measurement to replace the coconut? Thanks!
Hi Jill,
In other recipes, you could, but on this one, if you use coconut flour you’ll end up with very dry croissants 🙁 unless the recipe is changed completely. Happy Holidays!
Are these buttery and flaky like traditional croissants and if not, is it possible to stack the dough up with cold butter and then form and bake like with traditional flaky and buttery croissants?
Hi! I was wondering if these croissants are flaky and buttery like traditional croissants or more just like rolls. If they aren’t flaky or buttery, is it possible to stack up the dough with cold butter and then roll and bake like you do with regular croissants? Thank you!
Hi Magdalena, they are not flaky, but yes you can bake the dough with extra butter, let us know how it goes!
Was wondering how you think these would do paired with cocktail smokies for keto “pigs in a blanket”?
Hello, when you do them , can you please send pictures?????
Hi Cindy! Yes, you may do rolls instead. Let us know how they come out.
Can I use the 1\3 less fat Philadelphia brand? My husband accidentally bought the wrong one and that’s all I have.
Hi Missy, yes, you can use that one. Let us know how they come out.
What can I substitute for physillium husk if I don’t have it? Also, does it really have to be sparkling water? Thanks.
Hi Jo,
You may use flax seed, but they may turn out a little different. As per the sparkling water, sparkling water lighten doughs and give batters more lift, therefore we do recommend that you use it.
Let us know the result!
Ugh. Not EVERYONE uses a microwave…
Tasty! They don’t have the texture (I know that’s literally impossible to recreate) but they definitely scratch the itch. Next time I think I’ll add more butter and/or salt but otherwise very good.
Bonus – with the coconut flour and psyllium husk, I’m guessing that pairing this with a cup of coffee would make Smooth Move tea completely unnecessary when it comes to occasional keto constipation! 💩
Wow. I just found these. Made them immediately and couldn’t be more excited! They are WONDERFUL!
I want to make a crescent ring with meat mixture inside. Do you think these will work?
Thank you
I just made these. Did not come out like everyone is describing. Mine went flat after they came out of the oven which is fine but they were really dense in the middle. Taste was just ok. I would most likely not make these again.
I just made these. The same thing that happen to Denise’s happened to mine. They are about 1/2 flat. Definitely not as fluffy looking as your picture. I did not cover with tin foil – answering the question you posed to Denise in her 1/4/20 post. I followed your recipe with no additions or subtractions.
Do you have a trick to getting them more fluffy and not so dense. I will make them again but, need to figure out the fluffy trick.
Is it possible that my coconut flour may be too old for this recipe? Please let me know what you think.
Thank you,
Cindy
Thank you for the tips. I will try it again and let you know how it works.
Hi Cindy, I’m trying. I really am.😀 I want to try these rolls but don’t have psyllium.i saw you recommend flax ,but what’s the exchange ratio?