Servings: 8
Prep Time: 20 min
Cook Time: 20 min
Total: 40 min
WW Points: 💙 4 points per croissant (approx, depending on brand)
🧈 Ingredients
For the dough:
- 1 ½ cups almond flour
- 2 tbsp coconut flour
- 1 tsp baking powder
- Pinch of salt
- 1 ½ cups shredded light mozzarella
- 1 oz light cream cheese
- 1 large egg
- 1 tsp apple cider vinegar
Butter layer:
- 2 tbsp light butter (cold)
Egg wash:
- 1 egg yolk
- 1 tsp unsweetened almond milk or low-fat milk
👩🍳 Instructions
- Make the dough:
Melt mozzarella and cream cheese together (microwave 20–30 sec intervals), stir until smooth.
In another bowl, mix almond flour, coconut flour, baking powder, and salt.
Add cheese mix, egg, and vinegar. Stir and knead until a soft dough forms. - Roll it out:
Place dough between parchment sheets and roll into a thin rectangle (¼ inch). - Add the butter layer:
Flatten cold butter between parchment sheets.
Place in the center of the dough and fold like a letter (top down, bottom up).
Roll gently and chill 10 min if sticky. Repeat folding 2–3 times for flaky layers. - Shape:
Roll out again into a rectangle. Cut into long triangles and roll each from base to tip. - Bake:
Preheat oven to 375°F (190°C).
Brush with egg wash and bake 18–20 min, until golden brown.
💡 Tips
- Chill dough if it feels too soft.
- Don’t overbake — almond flour browns quickly!
- Brush with a little melted butter after baking for that bakery-style shine ✨
🍽️ Nutrition (per croissant)
- Calories: ~175
- Protein: 10g
- Fat: 14g
- Net Carbs: 2g
- WW Points: 💙 4
