Keto Croissants
AuthorGB Hernandez
RatingDifficultyBeginner

Fluffy with a crispy crust, these keto-style croissants will hit the spot when you are looking for something doughy on the side!

TweetSaveShare
Yields8 Servings
Prep Time10 minsCook Time13 minsTotal Time23 mins
Directions
1

Preheat oven to 385°F and line baking sheet with parchment paper.

2

Beat the egg whites until soft peaks form.

3

Add cheese and cream cheese to a large microwavable bowl, stir and microwave until melted.

4

Stir in the beaten egg whites, coconut flour, psyllium husk, and pinch of salt.

5

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.

6

Place dough between two sheets of parchment paper and spread with rolling pin to about ⅓ inches thickness.

7

Brush half of the melted butter onto the dough.

8

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.

9

Roll the triangles upward, starting at the widest part, and gradually curve into a crescent shape.

10

Place croissants onto baking sheet at least 2 inches apart.

11

Brush remaining butter on top and bake for 12 minutes or until golden brown.

Category
Nutrition Facts

Serving Size 1 croissant

Servings 8

3g
Net Carbs

Amount Per Serving
Calories 178
% Daily Value *
Total Fat 12g19%
Total Carbohydrate 6g2%
Dietary Fiber 3g12%
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Directions

Directions
1

Preheat oven to 385°F and line baking sheet with parchment paper.

2

Beat the egg whites until soft peaks form.

3

Add cheese and cream cheese to a large microwavable bowl, stir and microwave until melted.

4

Stir in the beaten egg whites, coconut flour, psyllium husk, and pinch of salt.

5

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.

6

Place dough between two sheets of parchment paper and spread with rolling pin to about ⅓ inches thickness.

7

Brush half of the melted butter onto the dough.

8

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.

9

Roll the triangles upward, starting at the widest part, and gradually curve into a crescent shape.

10

Place croissants onto baking sheet at least 2 inches apart.

11

Brush remaining butter on top and bake for 12 minutes or until golden brown.

Keto Croissants

Discussion

  1. Aspen says:

    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.

    1. Hi Aspen, thank you for your response and the error have been fixed. Have a great day!

  2. Theresa says:

    These rolls look sooooo good. I’m going to try them real soon. The recipe calls for Psyllium husk…powdered or whole?

    1. KetoTeam says:

      Hello! We used powdered Psyllium Husk!

  3. Denise says:

    What brand psyllium husk did you use? My turns everything purple. :/

    1. GB Hernandez says:

      Hi Denise,

      The one for the recipe we got it at Trader Joes, hope that helps!

  4. Robin says:

    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

    1. GB Hernandez says:

      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

  5. Doris says:

    Do I have to use the psyllium husk or can I use xanthum gum or just leave out all together.

    1. GB Hernandez says:

      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!

  6. Jody says:

    Is the sparkling water a much or can I use regular?

    1. GB Hernandez says:

      Hi Jodi, we like the consistency better with the sparkling water but it is not a must, you can use regular water. Happy Thanksgiving!

    2. Lidiana says:

      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.

      1. Hello Lidiana!

        Sure thing, which ingredients did you want the conversion for?

        Hope all is well,
        David

  7. Mirabelle says:

    I don’t see a carb count on these.
    How much carb do they each have?
    Thank you

    1. Dionne Smith says:

      If you look under nutrition facts you will see Total Carbohydrate are 3g Dietary fiber 1.5g. Thanks!

  8. Robin Cartwright says:

    What’s the nutrition count on these?

    1. GB Hernandez says:

      Hi Robin, the macros for the recipe are right next to the picture! Have an incredible day!

  9. Tante says:

    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….?

    1. GB Hernandez says:

      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!

  10. Nicole says:

    How do I get these to not stick to the parchment paper? They were frustrating as heck to get up.

    1. GB Hernandez says:

      Hi Nicole,

      Try spraying some oil on the parchment paper before baking, that should solve that issue. Happy Holidays!

  11. Lisa says:

    With only 1.5 net carbs per roll, I can eat 10 of these!! Does that make me greedy?! 😉

    1. GB Hernandez says:

      Lisa,

      Hahaha not at all! Enjoy your keto Croissants

  12. Ali says:

    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?

    1. GB Hernandez says:

      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!

  13. Bonnie says:

    Can the dough be made ahead of time and kept in the refrigerator over night?

    1. GB Hernandez says:

      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!

  14. Jill Jassmann-Sharlock says:

    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!

    1. GB Hernandez says:

      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!

  15. M says:

    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?

  16. M says:

    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!

    1. GB Hernandez says:

      Hi Magdalena, they are not flaky, but yes you can bake the dough with extra butter, let us know how it goes!

      1. Jamie says:

        Was wondering how you think these would do paired with cocktail smokies for keto “pigs in a blanket”?

        1. Hi Jamie!

          That would be a perfect pairing! We also have a Keto Pigs in a Blanket recipe for you to try: https://ketogenic.com/recipes/keto-pigs-in-a-blanket/

          Let us know what you think!

    2. morris harrar says:

      Hello, when you do them , can you please send pictures?????

  17. Cindy says:

    Can I just make rolls out of this dough instead of croissants?

    1. GB Hernandez says:

      Hi Cindy! Yes, you may do rolls instead. Let us know how they come out.

  18. Missy says:

    Can I use the 1\3 less fat Philadelphia brand? My husband accidentally bought the wrong one and that’s all I have.

    1. GB Hernandez says:

      Hi Missy, yes, you can use that one. Let us know how they come out.

  19. Jo Abad says:

    What can I substitute for physillium husk if I don’t have it? Also, does it really have to be sparkling water? Thanks.

    1. GB Hernandez says:

      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!

  20. FTE says:

    Ugh. Not EVERYONE uses a microwave…

    1. We do understand that not everyone uses a microwave but, our goal is to make keto cooking simple and available to as many people as possible! Using a microwave may save time for people who do not have time to spare. If you do not use a microwave, you can still follow the same steps, just heating ingredients on a stove top instead of in the microwave. Hope this helps!

    2. Julie says:

      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! 💩

      1. Hi Julie, we are glad you are enjoying them! You can also play around with the seasonings to create a different taste. For a savory croissant, I love adding garlic salt and Italian seasoning. For a sweet croissant, I love adding a little cinnamon and allulose!

  21. Barbara Walker says:

    Wow. I just found these. Made them immediately and couldn’t be more excited! They are WONDERFUL!

  22. Donna L says:

    I want to make a crescent ring with meat mixture inside. Do you think these will work?
    Thank you

    1. Hi, Donna! Yes, this recipe should work with a stuffed ring as well.

  23. Denise says:

    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.

    1. Hello Denise,

      How are you?

      Very sorry to hear that! Maybe we can troubleshoot what happened to the first batch. Did you happen to cover them with aluminum foil?

      Hope all is well,
      David

  24. Cindy says:

    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

    1. Hi Cindy, the temperature and moisture in the air can actually have a huge effect on the texture. I would recommend refrigerating your rolled out dough for about 30 minutes and then immediately rolling it up and baking once removed from the fridge. If this is still an issue, make sure the egg whites are whipped to soft peaks and that you are gently folding in the mixture and not over-stirring. This can also create a dense texture. Hope this helps and please let us know if you try it out!

      1. Cindy says:

        Thank you for the tips. I will try it again and let you know how it works.

        1. Hi, Cindy! You’re welcome! Looking forward to hearing how it turns out!

  25. Millie says:

    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?

    1. Hi Cindy, it is about a 1:1 exchange ratio. If you don’t have psyllium, you can also try using xanthan gum. You can exchange every 2 teaspoons psyllium for every 1 teaspoon of xanthan gum.

  26. Shaur says:

    Hey, so I just made them, and for some reason, when I put them in the oven, they just became into a pizza dough even though I put them in the specific shape. Why did that happen?

    1. Hi, Shaur! Thank you for reaching out. The temperature of the butter will have a huge effect on the shape! It must be cold. The croissant texture and shape is created by butter heating up in the oven and creating air pockets. If the butter is too warm, this will not happen. We would recommend refrigerating the dough before cooking it and seeing if that fixes the issue.

Leave a Reply

Your email address will not be published. Required fields are marked *


The maximum upload file size: 128 MB.
You can upload: image, audio, video, document, spreadsheet, interactive, text, archive, code, other.
Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded.