Paleo Low Carb Croissant

Indulge in the buttery, flaky perfection of a **Paleo Low Carb Croissant**, a guilt-free twist on a classic pastry that’s perfect for keto and gluten-free lifestyles. Made with a unique blend of almond flour, coconut flour, and psyllium husk powder, these croissants are packed with wholesome ingredients that keep the carbs low while delivering a soft, airy texture. The recipe incorporates grass-fed butter for a rich flavor and layers of tender dough achieved through a simple folding technique. Brushed with an almond milk egg wash, these golden-brown beauties bake in just 25 minutes, making them an irresistible addition to your breakfast spread or snack table. Each batch yields eight croissants, perfect for meal prep or sharing. Keto-friendly, paleo-approved, and deliciously satisfying — these low carb croissants redefine comfort food without compromise!

Nutriscore Rating: 58/100

Prep Time:50 mins

Cook Time:25 mins

Total Time:75 mins

Servings: 8

Ingredients

• 2 cups almond flour
• 0.25 cup coconut flour
• 2 tablespoons psyllium husk powder
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 1 cup unsalted grass-fed butter
• 2 large eggs
• 2 teaspoons lemon juice
• 1 cup water
• 1 large egg yolk
• 1 tablespoon unsweetened almond milk

Directions

Step 1

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

Step 2

In a large mixing bowl, combine almond flour, coconut flour, psyllium husk powder, baking soda, and salt. Mix until well combined.

Step 3

Cut the butter into small cubes and freeze it for about 10 minutes until very cold.

Step 4

Add the chilled butter to the flour mixture and use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse sand. The pieces of butter should be pea-sized.

Step 5

In a separate bowl, whisk together the eggs, lemon juice, and water.

Step 6

Make a well in the center of the flour mixture and pour in the egg mixture. Mix gently until a dough forms. Be cautious not to overwork the dough.

Step 7

Place the dough between two sheets of parchment paper and roll it into a rectangle about 12 inches by 8 inches.

Step 8

Fold the dough into thirds, like a letter, then roll it out again to the same size. Repeat this process two more times to create layers.

Step 9

After the final fold, shape the dough into a rectangle and cut it into 8 equal triangles.

Step 10

Roll each triangle from the wide end to the tip to form a crescent shape and place them on the prepared baking sheet.

Step 11

In a small bowl, combine the egg yolk and almond milk for the egg wash and gently brush it over each croissant.

Step 12

Bake in the preheated oven for 20 to 25 minutes or until golden brown and firm to the touch.

Step 13

Allow to cool on a wire rack for at least 10 minutes before serving.

Nutrition Facts

Serving size	(870.6g)

Amount per serving	% Daily Value*
Calories	3189.4

Total Fat 300.7g	0%
Saturated Fat 134.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1063.7mg	0%
Sodium 2664.4mg	0%
Total Carbohydrate 80.4g	0%
Dietary Fiber 48.8g	0%
Total Sugars 10.6g
Protein 62.3g	0%

Vitamin D 105.7IU	0%
Calcium 627.9mg	0%
Iron 12.2mg	0%
Potassium 588.9mg	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: 82.6%

Protein: 7.6%

Carbs: 9.8%