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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. 🙂
Get ChocZero Chocolate Hazelnut Spread Here
(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?
I recommend using Besti, as it tastes and acts just like sugar. But you can also swap in other natural sugar substitutes — check my sweetener conversion chart.
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?
Yes, you can. Sugar-Free Chocolate Hazelnut Spread creates the best melty chocolate center, but you could also swap in sugar-free chocolate chips for the filling.
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)
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.
Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Filling:
Dough:
Assembly:
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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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.
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Preheat the oven to 350 degrees F (190 degrees C). Line a baking sheet with parchment paper.
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In a large bowl, stir together the almond flour, lupin flour, oat fiber, Besti, baking powder, yeast, and inulin.
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Add the egg, and stir until uniform.
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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.
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Add the cheese mixture and knead to form a smooth dough.
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Place the dough between 2 pieces of greased or oiled parchment paper. Use a rolling pin to roll out into a very thin rectangle, about 8.5 x 11 inches (22 x 28 cm) and 1/8 inch (3.2 mm) thick.
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Cut the dough into 3 rectangles, then cut those into triangles. Cut the log of chocolate hazelnut spread into 6 pieces.
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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.
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Arrange the croissants on the lined baking sheet, 2 inches (5 cm) apart. Brush with melted butter.
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Bake for 10-12 minutes, until croissants are golden.
Last Step: Leave A Rating!
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Recipe Notes
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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46 Comments
Debbie Roberson
0Maya, I will be using the croissants in a cheesy chicken recipe with rice (cauliflower) and would like to bake 2 at a time as needed. What is the best way to keep the croissant dough?
Maya | Wholesome Yum
0Hi Debbie, You can keep the dough in the fridge or freeze it.
Kimmaya
0Hi! Can I substitute the oat fiber? I just don’t know what else I would use this I gredie t for, so I don’t want to buy it to just make these croissants.
I tried searching for other recipes here that use oat fiber but I couldn’t find any.
Wholesome Yum D
0Hi Kimmaya, The oat fiber in this recipe is crucial to the recipe as it gives the croissant the right texture.
Ann
0I love croissants and thought I would have to give it up now that I need to got keto and gluten free. However, I also am lactose intolerant and can only eat vegan cheese. Can I use a vegan mozarella or only dairy mozzarella will do? If only dairy will do, could you please in the future develop a vegan keto version if possible? Many of us who have to do keto must also do vegan for heath reasons. Thanks so much for all your hard work and generosity in sharing these recipes with us.
Wholesome Yum D
0Hi Ann, I have never used vegan mozzarella because I don’t think it would melt like real mozzarella cheese.
Diane
0Hi. Do you think it would work to substitute part of the baking powder with soda and vinegar? I’ve tried some of the other powder-heavy recipes, and apparently, I must be sensitive to the taste of powder, because they all taste very strongly of baking powder bitterness to me. I know it’s me since my husband doesn’t really taste it. I really want to try these.
Diane
0To clarify, I would just experiment myself first, but I’ll have to buy some of the ingredients specially and money is tight. Thanks.
Wholesome Yum D
0Hi Diane, Sorry to hear this recipe didn’t meet your expectations. Unfortunately, I have never tested any recipes using soda and vinegar so I would not be able to give you any guidance with that.
Diane
0That’s okay. Maybe I’ll give it a try sometime and report back to you. 🙂 Thanks for getting back to me.
Kevin
0Doesn’t work, HALF of the ingredients are hard to find and don’t exist locally anywhere, the author offers no substitute ingredients for the recipe, and the dough is so fussy is hard to knead you lose half of your dry ingredients in the kneading process. I do not recommend this recipe to anyone tbh
Wholesome Yum D
0Hi Kevin, Sorry, this recipe didn’t turn out as expected. I know some ingredients are a little more difficult to find than others, that is why I link items that can be purchased online. I am happy to help troubleshoot if you would like to provide more detail.
Jose
0Looks delicious. I want to try but am worried about the use of Lupin Flour. I heard that lupin flour is not recommended for someone with peanut allergies? Please comment. Thanks.
Wholesome Yum D
0Hi Jose, I urge you to speak with your healthcare provider about your allergy concerns. Lupin flour is a key ingredient in this recipe and cannot be substituted.
David Stebbing
0Do you have a recipe for croissants without the cheese ? I love croissants but I really don’t want a cheese flavour in them.
I’ve already made a couple of your recipes and they turned out really well and interesting.
Thanks so much
Wholesome Yum M
0Hi David, At this time, this is the only croissant recipe I have. I don’t personally detect any cheese flavors, but if you have in the past with other fathead style doughs, then you may with this too.
Lowcarblife
0Can the oat fiber, inulin powder and lupin flour be substituted by something else in this recipe?
Wholesome Yum M
0Unfortunately not. Substituting all those ingredients would require the recipe to be reworked completely.
Linda Rinne
0Is there another filling that can be used besides chocolate ? Like lemon or strawberry … Maybe from another recipe on this site.
Thanks !
Wholesome Yum M
0Hi Linda, Chocolate is traditionally what’s used in french croissants, but I think you could definitely try filling them with this Chia Seed Strawberry Jam, Raspberry Sauce, or possibly this Keto Lemon Curd. Happy experimenting!
Paul Wilder
0Somehow my first question didn’t stick! You mention “proofing” with the yeast (the necessity of the inulin)… but does the yeast create any sort of rise, or is it more about the yeast flavor? Love your blog! Thanks!
Wholesome Yum M
0Hi Paul, The yeast does not provide much lift, but it does contribute to the texture and flavor of the croissants. The baking powder is really what gives these croissants their lift. I hope this helps!
Paul Wilder
0Oh! Second question. Have you tried adding any layers of butter? Brushing with butter, folding and rolling back out (like the way wheat croissants are made)? Or does this dough not work that way?
Wholesome Yum M
0Hi Paul, Because this recipe includes cheese, it won’t behave the same way traditional pastry does. Laminating layers of butter won’t work in this application. Enjoy!
Paul W
0That makes sense – thank you!
Olivia
0Love your recipes, baked many from your site, but this one is complete disaster despite all right ingredients and meticulously following all steps 🙁
Wholesome Yum M
0Hi Oliva, Sorry this recipe didn’t turn out as expected. I am happy to help troubleshoot if you would like to provide more detail.
Eva KUBALA HAVRDOVÁ
0Unfortunately the yeast did not work at all (both instant and normal). The dough is OK but can never form a croissant.
Wholesome Yum M
0Hi Eva, Yeast does have an expiration date, so check the date on it before using it. If it doesn’t proof, then it won’t work well in the recipe.
Claudia Tagami
0Good morning, could I make these with just almond flour? I don’t have any Lupin flour at the moment. I only have almond or coconut and ground hazelnuts…. what would work best?? Dying to try them
Wholesome Yum M
0Hi Claudia, Sorry, the recipe won’t work without it.
Katie
0SO thrilled about these. Makes keto just a little bit easier!
Amanda Bidwell
0So sorry, just saw the jump to recipe button. AB
Amanda Bidwell
0Hello, love your recipes. Tried and enjoyed many. BUT, your site is way to busy to enjoy or get a recipe from. You also would help us all if you had a JUMP TO RECIPE button. Thanks, Amanda Bidwell
Roberta
0I’ll have to adapt this recipe since I haven’t access to many of the products you linked here, anyway it’s a good starting point to experiment 😉 I’m also thinking about some variations such as an egg wash and/or a sprinkle of powdered erythritol (once cooled properly off course), or a light glaze (maybe leaving the paste without filling in this case, or using plain cream curd)… Every possible variation that the “croissant” lovers already know actually 🙂
Let’s dig in…
Amy L Huntley
0This is the most fabulous dessert EVER! Love the flaky croissant with the Hazelnut Spread. Sweet and Salty are my favorite!
Natalie
0Holy cow, you can’t even tell that these are keto-friendly!! So soft & buttery & with the filling, they are irresistible!
Kristyn
0Yummiest creation ever!! We are big fans of anything chocolate filled!
Beth
0My teens love this recipe and chocolate anything! This was definitely one of their favorite recipes and was such a big hit! Definitely making these again soon!
Silvia
0What a fabulous way to eat a treat. This keto croissant has a beautiful combination of flavors and textures.
Ann
0This is a yummy recipe if you are on a keto or low-carb diet, or even if you are not!
Jane V
0Our family loves croissants. Thank you for the recipe!
Jill
0These keto croissants are just stunning. I’m not sure I’d ever try making homemade traditional croissants because of all the steps involved. But I’m going to try these!
Amanda Wren-Grimwood
0These are so rich and decadent!
Katherine
0Wow – you’re genius for figuring out how to make croissants keto!
Scarlet
0Wow. These keto croissants were incredibly delicious and satisfying! Thanks for the recipe.