Low Carb Pistachio Croissant

Indulge in the delicate flakiness of a *Low Carb Pistachio Croissant*—a guilt-free take on a classic pastry that’s both keto-friendly and irresistibly delicious. Crafted with a buttery almond and coconut flour dough, these golden croissants are filled with a rich, creamy pistachio paste naturally sweetened to perfection. The dough is easy to work with, thanks to a clever combination of xanthan gum and cold butter, ensuring a tender, flaky texture without traditional carbohydrates. Optional sugar-free chocolate chips add an extra layer of decadence, while an egg wash ensures a beautifully golden finish. Perfect for breakfast, brunch, or an indulgent snack, these low carb pistachio croissants are a sophisticated treat that fits seamlessly into your low-carb lifestyle.

Nutriscore Rating: 60/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 8

Ingredients

• 2 cups Almond flour
• 0.25 cup Coconut flour
• 2 teaspoons Xanthan gum
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 1 cup Unsalted butter, cold and cubed
• 2 large Eggs
• 1 ounce Cream cheese
• 2 tablespoons Sugar-free sweetener
• 1 teaspoon Vanilla extract
• 1 cup Pistachios, shelled and finely ground
• 0.5 cup Heavy cream
• 0.5 cup Sugar-free chocolate chips (optional)
• 1 coating Egg wash (1 egg mixed with 1 tablespoon water)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a large bowl, combine the almond flour, coconut flour, xanthan gum, baking powder, and salt. Mix well.

Step 3

Using a pastry cutter or your hands, cut in the cold cubed butter until the mixture resembles coarse crumbs.

Step 4

Add the eggs and cream cheese to the mixture and work until the dough comes together. Form into a ball and wrap in plastic. Refrigerate for about 30 minutes to firm up.

Step 5

While the dough chills, prepare the pistachio filling by combining the ground pistachios, sugar-free sweetener, heavy cream, and vanilla extract in a small saucepan over medium heat. Stir continually until you have a thick, spreadable paste. Remove from heat and let it cool.

Step 6

Roll out the chilled dough between two sheets of parchment paper into a large rectangle about 1/8-inch thick.

Step 7

Cut the dough into triangles with a base width of about 4 inches (10 cm).

Step 8

Place a small amount of pistachio filling at the base of each triangle and sprinkle with sugar-free chocolate chips if using.

Step 9

Starting at the base, roll up each triangle into a croissant shape, making sure to tuck the point under the croissant when placing on the baking sheet.

Step 10

Brush each croissant with egg wash for a golden finish.

Step 11

Bake in the preheated oven for 20-25 minutes or until the croissants have puffed and are golden brown.

Step 12

Let cool slightly on the baking sheet before transferring to a wire rack.

Step 13

Serve warm or at room temperature. Enjoy your low carb pistachio croissants!

Nutrition Facts

Serving size	(1042.9g)

Amount per serving	% Daily Value*
Calories	4734.8

Total Fat 442.6g	0%
Saturated Fat 194.2g	0%
Polyunsaturated Fat 0.4g
Cholesterol 1223.3mg	0%
Sodium 1505.3mg	0%
Total Carbohydrate 169.8g	0%
Dietary Fiber 74.1g	0%
Total Sugars 19.7g
Protein 102.4g	0%

Vitamin D 239.7IU	0%
Calcium 699.9mg	0%
Iron 15.7mg	0%
Potassium 1655.4mg	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: 78.5%

Protein: 8.1%

Carbs: 13.4%