Fluffy with a crispy crust, these keto-style croissants will hit the spot when you are looking for something doughy on the side!
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.
Serving Size 1 croissant
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
