Keto Croissants

Keto Croissants

Makes: 4 small 

Prep: 45 min   Cook: 20 min

Note: Requires use of a gram scale


1 g Truvia® Natural Sweetener

11 g egg (raw, mixed well)

3 g yeast

2 g butter

8 g pecans

10 g unsweetened almond milk

55 g KetoCuisine™ 


  1. Measure 0.25 g Truvia® and mix in with butter. Set aside to brush over croissants before cooking

  2. Warm almond milk to approx. 100°F or 38°C

  3. Combine yeast, 2 grams of KetoCuisine™ and warmed almond milk

  4. Cover with plastic wrap, set aside for 20 min.

  5. Combine remainder of Truvia® and KetoCuisine™

  6. Make a well in the center and pour in yeast mixture. Blend very well - it will look dry

  7. Add egg & blend well

  8. Cover with plastic wrap and let sit for approx. 20 min.

  9. Divide dough into 2 even pieces

  10. Place one piece of dough at a time between two sheets of wax paper & with rolling pin, roll into a thin rectangle

  11. Using a knife cut out two triangles per rectangle. Place these triangles on top of one another, in the end you should have 4 small triangles using both rectangles

  12. Roll the 4 triangles into croissants, starting with wide edge first

  13. Place on parchment paper

  14. Brush with sweetened butter & sprinkle with finely chopped pecans

  15. Bake 350° F for approx. 15-20 minutes until golden brown


Calories: 489 | Protein: 5.8 g | Fat: 49 g | Net Carb: 6.4 g |  Ratio: 4:1