Keto Pistachio Croissant

Indulge in the heavenly goodness of Keto Pistachio Croissants, a low-carb twist on the classic pastry that marries rich flavors with a flaky, buttery texture. Made using a unique combination of almond and coconut flours, melted mozzarella, and cream cheese, this keto-friendly dough bakes to perfection without the need for traditional wheat flour. The velvety pistachio filling—crafted from finely ground pistachios, heavy cream, and a touch of stevia—adds a nutty sweetness that harmonizes beautifully with the buttery layers. These golden-brown croissants are finished with an egg wash for a glossy, bakery-style appearance, making them a show-stopping treat for breakfast, brunch, or dessert. Ready in just an hour, this keto pastry is the perfect balance of indulgence and wholesome ingredients, perfect for anyone craving a guilt-free yet luxurious snack.

Nutriscore Rating: 58/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 8

Ingredients

• 1.5 cups Almond flour
• 0.5 cups Coconut flour
• 1 teaspoon Baking powder
• 2 tablespoons Erythritol sweetener
• 1 teaspoon Xanthan gum
• 0.5 teaspoon Salt
• 0.5 cups Unsalted butter
• 1.5 cups Mozzarella cheese
• 2 tablespoons Cream cheese
• 2 units Large eggs
• 1 teaspoon Vanilla extract
• 1 cup Pistachios, shelled and unsalted
• 2 tablespoons Heavy cream
• 1 teaspoon Stevia
• 1 unit Egg wash (1 egg, beaten)

Directions

Step 1

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, combine almond flour, coconut flour, baking powder, erythritol sweetener, xanthan gum, and salt. Stir well to blend the dry ingredients.

Step 3

In a separate microwave-safe bowl, combine the mozzarella cheese and cream cheese. Microwave for 1 minute, stir, then microwave for another 30-45 seconds until the cheeses are fully melted and well blended.

Step 4

To the cheese mixture, add the dry ingredients, eggs, and vanilla extract. Stir quickly to form a dough. It will be sticky at first, but continue working it until it forms a smooth dough.

Step 5

Place the dough between two sheets of parchment paper and roll it out with a rolling pin into a large rectangle about 1/4 inch thick.

Step 6

Softly melt the unsalted butter and brush it over the rolled dough evenly.

Step 7

To prepare the pistachio filling, grind the pistachios in a food processor until fine. Add the heavy cream and stevia, pulsing until a paste forms.

Step 8

Spread the pistachio filling over half of the rolled dough, then carefully fold the other half over, gently pressing to seal.

Step 9

Using a sharp knife or pizza cutter, cut the dough into triangles. Starting from the wider end, roll each triangle into a croissant shape.

Step 10

Place the croissants on the prepared baking sheet, ensuring they are spaced apart. Brush the tops with egg wash for a glossy finish.

Step 11

Bake in the preheated oven for 18-20 minutes, or until the croissants are golden brown and firm to the touch.

Step 12

Let them cool slightly before serving. Enjoy your keto pistachio croissant warm or at room temperature.

Nutrition Facts

Serving size	(839.1g)

Amount per serving	% Daily Value*
Calories	3313.3

Total Fat 271.1g	0%
Saturated Fat 86.2g	0%
Polyunsaturated Fat 1.7g
Cholesterol 852.5mg	0%
Sodium 3230.3mg	0%
Total Carbohydrate 155.7g	0%
Dietary Fiber 58.3g	0%
Total Sugars 26.1g
Protein 136.3g	0%

Vitamin D 147.1IU	0%
Calcium 1788.4mg	0%
Iron 17.8mg	0%
Potassium 2459.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.6%

Protein: 15.1%

Carbs: 17.3%