Quick Keto Coconut Flour Croissants

Quick Keto Coconut Flour Croissants

Quick Keto Coconut Flour Croissants (Nut Free, Gluten Free, No Yeast)

This recipe is designed to teach everyone how to make quick keto coconut flour croissants without nits, gluten or yeast
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Course: Breakfast, Dessert, Side Dish, Snack
Prep Time: 5 minutes
Cook Time: 13 minutes
Servings: 11 medium croissants


  • 1 cup coconut flour
  • 1 TBS baking powder
  • 3 TBS ground flax or chia seeds can also use psyllium husk powder if preferred
  • 1/2 tsp salt
  • 3 large eggs, room temperature
  • 1 1/4 cup HOT water, divided
  • 1/4 tsp xanthan gum


  • Preheat oven to 400 degrees. Line a large baking sheet with parchment paper
  • In a large mixer bowl sift or whisk together the dry ingredients until no lumps in the dry ingredients
  • Add the eggs.. Stir to fully combine and moisten all the dry ingredients
  • Add 1 cup of the Hot water. Stir until fully combined and mixture is moist and crumbly
  • Sprinkle in the xanthan gum. Add the remaining 1/4 cup of HOT water, Stir at least 30 seconds until fully combine and a moist dough has formed.
  • Form dough into a ball. Allow to sit uncovered at room temperature for 10 minutes to absorb any excess moisture
  • Massage dough for 1 minute to make sure of the texture. The dough should be moist but not sticky or crumbly.
  • Divide the dough into 2 portions. Place 1 portion on a clean lined worksurface. Press or roll the dough portion out to an 8 x 13 inch rectangle
  • Cut the dough into triangles that are about 4 inches wide at the base and 8 inches tall from point to base. (If desired these can be made bigger)
  • Carefully grasp the base of the triangle and slowly roll the triangles up to the point pf the triangles. Place on the lined baking sheet
  • Repeat the rolling, cutting and shaping process until all the dough of both portions are shaped and on the prepared baking sheet
  • Place in the preheated oven. Bake at 400 degrees 13-15 minutes or until golden
  • Remove from the oven. Allow to cool on the baking sheet at least 10 minutes or until firm enough to remove from the baking sheet
  • Serve warm or if planning on slicing the croissants transfer them to a wire rack and allow to cool completely before slicing. Store leftovers in an airtight container at room temperature up to 3 days or freeze up to 1 month

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