Ingredients:
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/4 cup psyllium husk powder
- 1/4 cup unsalted butter, melted
- 1/2 cup shredded mozzarella cheese
- 2 large eggs
- 1/4 cup almond milk (unsweetened)
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tbsp erythritol or other keto-friendly sweetener (optional)
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare Dough:
- In a microwave-safe bowl, melt the mozzarella cheese in the microwave in 20-second intervals, stirring between each interval until smooth.
- In a large mixing bowl, combine almond flour, coconut flour, psyllium husk powder, baking powder, salt, and erythritol (if using).
- Add the melted butter, eggs, and almond milk to the dry ingredients. Mix well until combined.
- Stir in the melted mozzarella cheese until the dough is smooth and uniform.
- Shape Croissants:
- Place the dough between two sheets of parchment paper and roll it out into a rectangle, about 1/4 inch thick.
- Cut the dough into triangles (like you would for traditional croissants).
- Roll each triangle from the wide end to the tip, forming a crescent shape. Place them on the prepared baking sheet.
- Bake:
- Bake in the preheated oven for 15-20 minutes, or until the croissants are golden brown and firm to the touch.
- Cool and Serve:
- Let the croissants cool on a wire rack before serving.
