Paleo Croissant with Scrambled Eggs

Indulge in a wholesome twist on a breakfast classic with this Paleo Croissant with Scrambled Eggs recipe, a delightful combination of flaky, grain-free croissants and creamy, soft-scrambled eggs. Crafted with nutrient-rich almond, tapioca, and coconut flours, these buttery croissants mimic traditional layers while staying entirely gluten-free and paleo-friendly. The dough is folded and rolled to achieve a light, airy texture, then baked to golden perfection. Paired with velvety scrambled eggs cooked in olive oil and enriched with almond milk, this dish balances indulgence with clean-eating principles. Perfect for a leisurely weekend brunch or an elevated breakfast, these paleo croissants prove that comfort food can also be nourishing and satisfying.

Nutriscore Rating: 57/100

Prep Time:30 mins

Cook Time:35 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 cups almond flour
• 1 cup tapioca flour
• 0.25 cup coconut flour
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 0.75 cup grass-fed butter
• 2 eggs
• 1 tablespoon honey
• 2 teaspoons apple cider vinegar
• 0.5 cup full-fat coconut milk
• 4 extra eggs
• 0.25 cup unsweetened almond milk
• 1 tablespoon olive oil

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, mix together almond flour, tapioca flour, coconut flour, baking soda, and salt.

Step 3

Cut the grass-fed butter into small pieces and, using a pastry cutter or your fingers, work it into the flour mixture until the mixture resembles coarse crumbs.

Step 4

In a separate bowl, whisk together 2 eggs, honey, apple cider vinegar, and coconut milk until well-combined.

Step 5

Pour the wet mixture into the dry ingredients and gently stir to form a dough. Do not overmix.

Step 6

Place the dough on a lightly floured surface (using additional almond flour) and roll it into a rectangle about 1/4-inch thick.

Step 7

Fold the dough into thirds, like a letter, then roll it out again to form another rectangle. Repeat the folding and rolling process two more times to create layers.

Step 8

Cut the dough into 4 squares, then shape each square into a crescent shape to resemble croissants.

Step 9

Place the croissants onto the prepared baking sheet and bake for 20-25 minutes, or until golden brown and firm to the touch.

Step 10

While the croissants are baking, crack the extra 4 eggs into a bowl, add almond milk, and beat them until frothy.

Step 11

Heat olive oil in a non-stick skillet over medium heat. Pour in the beaten eggs.

Step 12

Cook the eggs gently, stirring occasionally, until they are softly scrambled and just set. Season with additional salt if desired.

Step 13

Serve the scrambled eggs alongside the freshly baked paleo croissants.

Nutrition Facts

Serving size	(1055.0g)

Amount per serving	% Daily Value*
Calories	3831.7

Total Fat 317.3g	0%
Saturated Fat 139.0g	0%
Polyunsaturated Fat 1.5g
Cholesterol 1499.5mg	0%
Sodium 2963.1mg	0%
Total Carbohydrate 193.9g	0%
Dietary Fiber 36.5g	0%
Total Sugars 37.0g
Protein 88.2g	0%

Vitamin D 264.0IU	0%
Calcium 761.7mg	0%
Iron 19.9mg	0%
Potassium 975.9mg	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: 71.7%

Protein: 8.9%

Carbs: 19.5%