KETO CROISSANT FLAKY RECIPES

Steps:

• On a piece of plastic wrap, dollop sugar free chocolate hazelnut spread in a line roughly 6 inches long. Fold the wrap over and twist the sides to seal. Freeze for at least 1 hour, until the spread is firm.
• Preheat the oven to 350°F. Line a baking sheet with parchment paper.
• In a large bowl, stir together the almond flour, lupin flour, oat fiber, monk fruit sweetener, baking powder, yeast, and inulin. Add the whisked 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. Continue to stir until smooth. Add the cheese mixture and knead to form a smooth dough.
• 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 and 1/8 inch thick.
• Cut the dough into 3 rectangles, then cut those into triangles. Cut the log of sugar free 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 apart. Brush with melted butter.
• Bake for 10-12 minutes, until croissants are golden.

Steps:

• Preheat oven to 350 degrees
• Place the mozzarella and cream cheeses into a microwave safe bowl. Heat at 30 second intervals until the cheeses are completely melted and well combined.
• Add the almond flour, baking powder and salt to the cheese mixture, and knead with your hands until a dough has formed.
• Place the egg into a mixing bowl with the dough, and beat on high until well incorporated.
• Chill the dough in the freezer for 30 minutes.
• Roll the dough out until it is about ¼ of an inch thick between two pieces of parchment paper.
• Use a sharp knife or pizza cutter to cut the dough into 8 large rectangular shapes.
• Starting at the fattest end, roll the dough triangles down until they form a crescent shape.
• Bake on a parchment or silicone mat lined baking sheet for 15-20 minutes until golden brown.
• Brush the melted butter over the top of the hot crescent rolls and serve.