Donate Today
Experience the art of low-carb French baking with these keto croissants that bring the flake, the butter, and the flavor. Made with a carefully crafted almond flour and mozzarella dough, these croissants are layered with thin slices of prosciutto and creamy Gruyère cheese.
Though this recipe is labor-intensive and requires precise folding and chilling, the payoff is a stunning keto pastry that mimics the traditional texture and richness of classic croissants.
• 2 cups shredded mozzarella cheese
• 2 tbsp cream cheese
• 1 ½ cups almond flour
• 1 tbsp baking powder
• 2 large eggs (1 for dough, 1 for egg wash)
• 8 thin slices prosciutto
• 1 cup shredded Gruyère cheese
• 2 tbsp unsalted butter, melted
• 1 tsp sea salt
1. In a microwave-safe bowl, melt mozzarella and cream cheese together in 30-second intervals, stirring until combined.
2. Mix in almond flour, baking powder, one egg, and salt. Knead into a smooth dough.
3. Chill dough for 15 minutes. Roll out between parchment paper into a rectangle and fold like a letter (lamination style). Repeat 3 times, chilling 10 minutes in between.
4. Roll into a large rectangle and cut into 8 triangles.
5. Place a slice of prosciutto and a pinch of Gruyère at the wide end of each triangle, then roll tightly into a crescent shape.
6. Brush with egg wash and bake at 375°F (190°C) for 20–25 minutes, until golden brown and puffed.
7. Cool slightly and serve warm.
