Keto Croissants

Keto Croissants

Course Snack
Cuisine French, Gluten free, Grain free
Prep Time 10 minutes
Cook Time 13 minutes
Servings 16
Calories 114kcal
Author GB Hernandez


  • 339 g Shredded cheese
  • 60 g Cream cheese
  • 3 Egg (whites)
  • 56 g Coconut flour
  • 25 g Butter (melted)
  • 12 g Psyllium husk
  • 30 g Water (sparkling) Room temperature
  • Pink sea salt


  • Preheat the oven to 196°C (385°F)  and line parchment paper on a baking sheet.
  • Add the cheese and cream cheese to a large microwavable bowl, stir and microwave it for a minute, stir and microwave it again for another 30 – 60 seconds stir again until well incorporated.
  • Stir in the beaten egg whites, coconut, psyllium husk and pinch of salt. Knead with your hands until you achieve a dough consistency, add sparkling water and continue kneading, if the dough becomes hard, microwave it for 10 – 15 seconds.
  • Place the dough between to sheets of parchment paper and spread with a rolling pin to 1/3 inches thickness. Brush half of the melted butter onto the dough.
  • With a pizza cutter start by dividing the dough dough into 4 equal square, then into triangles, around 4 inches wide at the bottom.
  • Roll the triangles up starting at the wide part, slightly make a curve to shape these a little crescent.
  • Place them on the baking sheet at least 2 inches apart, brush the remaining of the butter on top and bake them for 12 minutes or until golden brown.


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