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If there was one food I really miss on keto, it would probably be croissants… they bring back memories of our honeymoon in Paris, and let’s be real, making a flaky dough to be an adequate keto butter croissant substitute is very difficult. Which is why this keto croissant recipe took me seven tests to get right… but it was worth it! I’m not going to lie, the texture of these keto chocolate croissants isn’t exactly like a white flour version, but they are still absolutely delicious, with a buttery yeast dough and a creamy chocolate hazelnut center. I like to enjoy a low carb croissant with a cup of keto butter coffee for a sweet breakfast and pretend I’m in Paris again. 😉
First thing you’ll need to do is get yourself some ChocZero Sugar-Free Chocolate Hazelnut Spread. You know I love ChocZero, it’s the best keto chocolate out there! I’ve used it in recipes like keto white chocolate macadamia cookies, chocolate chip muffins, keto magic cookie bars, and so many more.
Today we’re using the chocolate hazelnut spread in these keto butter croissants, but it’s also delicious spread on a slice of keto toast (my fave is toasted keto yeast bread), as a quick frosting for keto chocolate cupcakes, or just out of the jar. 🙂
(Use code WHOLESOMEYUM for 10% off, just for Wholesome Yum readers!)
Keto Croissant Ingredients
This recipe for keto butter croissants needs a few more ingredients than most of my keto baking recipes, but for croissants, it’s worth it to do what it takes, right? 😉
- ChocZero Sugar-Free Chocolate Hazelnut Spread – The star of this keto chocolate croissant recipe!
- Almond flour – Use this super-fine and blanched almond flour, so that it tastes and acts as close to wheat flour as possible.
- Lupin flour – If you haven’t heard of it, tap the link to get some. It’s made from a keto friendly legume that improves the texture of these keto butter croissants.
- Oat fiber – Another carb friendly source of fiber, but more importantly, helps with texture here as well.
- Monk fruit allulose blend – This is the closest alternative to sugar in terms of taste and texture.
- Baking powder – Be sure it’s fresh, so that your croissants rise well.
- Instant yeast – Make sure it’s instant yeast, not “active dry yeast” for this recipe. The method would have to be different if it’s not the instant kind. And like the baking powder, make sure your yeast is fresh so that it works properly.
- Inulin powder – This is super important, as it activates the yeast. If you don’t have any, regular sugar will work, and the yeast should consume most of it.
- Egg – You’ll need a large egg, not medium or jumbo.
- Mozzarella cheese – Buy a shredded mozzarella cheese for ease, or shred your own.
- Butter – For brushing the tops of your almond flour croissants. This is optional, but recommended to get that buttery flavor.
How To Make Keto Chocolate Croissants
- Freeze hazelnut spread. Dollop hazelnut spread in a line on plastic wrap. Fold over and twist sides to seal and freeze until firm.
- Mix dry ingredients. Stir together almond flour, lupin flour, oat fiber, monk fruit allulose blend, baking powder, yeast, and inulin in a large bowl.
- Add egg. Stir until you get a crumbly cookie-dough-like result.
- Melt cheese. Melt mozzarella cheese in the microwave, until easy to stir and smooth.
- Combine. Add melted cheese to dough and knead until a smooth dough forms.
TIP: Sometimes you’ll see streaks of mozzarella, as you can see below – try to get rid of these as much as possible.
- Roll out dough. Place dough between 2 pieces of greased parchment paper. Roll out with a rolling pin into a thin rectangle. Cut into long triangles and place a section of hazelnut spread on the wide end of each triangle.
TIP: Work quickly here. The chocolate spread will thaw fast, as you can see below. As it gets softer, it will be harder to work with and more prone to leaking out during baking.
- Roll. Roll up the almond flour croissants, lightly pinching the sides to seal chocolate inside. Curve ends slightly to form a croissant shape.
TIP: Be sure to seal the ends well. If you don’t, the chocolate will leak out in the oven.
- Bake. Brush keto diet croissants with melted butter and bake until golden brown.
Keto Croissant Recipe FAQs
Are croissants keto friendly?
No, most croissants aren’t keto friendly, as they are made with sugar and white flour.
This low carb croissant recipe is made with keto flours like almond, oat fiber, and lupin, along with Besti Monk Fruit Allulose Blend, which makes each croissant have just 2.8 grams net carbs!
Can I use a different sweetener?
Do I have to use all of the flours?
There are definitely some speciality ingredients, but I think it’s what makes this the best keto croissant recipe! The combination of flours helps give the croissants the best texture and chews like a real croissant – so worth it. Follow the links in the ingredient list above to buy them.
The only one you could swap is replace the lupin flour with additional almond flour… but I did test this and the texture is a bit worse.
Can you make keto butter croissants without chocolate?
Yes, you can make these as regular keto butter croissants, but I think they taste best with the chocolate.
Can you use chocolate chips?
Keto Butter Croissants Storage Instructions
Can you make it ahead?
Yes, you can definitely make these croissants ahead. You could also prep the components and bake right before serving so that you can serve warm almond flour croissants right out of the oven.
- Form hazelnut spread log and store in freezer.
- Make dough and store in refrigerator.
Before serving, roll out dough, assemble, and bake.
Can you freeze keto chocolate croissants?
Yes, you can also freeze the keto chocolate croissants. Let thaw on the counter overnight before serving or lightly heat in the oven until just warmed. Be careful to not overheat them!
What To Serve With Low Carb Croissants
This keto croissant recipe doesn’t need much of a side, but here are a few ideas:
- Drinks – Keto drinks like keto butter coffee, bulletproof tea, or whipped dalgona coffee all pair well with keto chocolate croissants.
- Eggs – Egg dishes like keto quiche, eggs benedict casserole, or egg muffins all add a protein boost to this low carb croissant breakfast.
- Sides – Sides like sausage links, oven baked bacon, or keto yogurt will complete your breakfast or brunch spread.
Tools To Make Keto Croissants
Tap the links below to see the items used to make this recipe.
- ChocZero Sugar-Free Chocolate Hazelnut Spread – You can’t make keto chocolate croissants without this spread! It tastes just like the real thing. (Don’t forget code WHOLESOMEYUM for 10% off!)
- Double Boiler – Use a double boiler to melt the cheese if you prefer to not use the microwave.
- Rolling Pin – Roll out the low carb croissant dough with this rolling pin. I use it in so many recipes.
- Sheet Pan – My favorite go-to pans. They never warp or stick.
Keto Croissant Recipe (Chocolate Filling):
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Keto Croissant Recipe (Chocolate Filling)
The perfect low carb keto croissant recipe, with only 2.8g net carbs! These keto chocolate croissants have a layered butter croissant dough + chocolate hazelnut filling.
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap on the times in the instructions below to start a kitchen timer while you cook.
Dollop hazelnut spread in a line, 6 inches (15.2 cm) long, on a piece of plastic wrap. Fold the plastic over and twist the sides to seal. Freeze for at least 1 hour, until the spread is firm.
In a large bowl, stir together the almond flour, lupin flour, oat fiber, Besti, baking powder, yeast, and inulin.
Add the egg, and stir until uniform.
Melt the mozzarella in the microwave for 60-90 seconds, or in a double boiler on the stove, until easy to stir. Stir until smooth.
Add the cheese mixture and knead to form a smooth dough.
Cut the dough into 3 rectangles, then cut those into triangles. Cut the log of chocolate hazelnut spread into 6 pieces.
Working quickly before the spread melts, place one piece at the wide end of each triangle and roll up, lightly pinching the sides to seal the chocolate inside. Curve the ends in slightly to form a croissant shape.
Arrange the croissants on the lined baking sheet, 2 inches (5 cm) apart. Brush with melted butter.
Bake for 10-12 minutes, until croissants are golden.
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Serving size: 1 croissant
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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