Keto Croissants

Savory keto croissants made from a mozzarella and cream cheese fathead-style dough with almond flour.

🍽️ Makes 12

Ingredients

1 1/4 cups	300 ml	mozzarella cheese
2 ounces	57 g	cream cheese, cut into smaller chunks
3/4 cups	180 ml	almond flour
1 teaspoon	5 ml	baking powder
1/8 teaspoon	0.6 ml	garlic powder
1/8 teaspoon	0.6 ml	onion powder
1/4 teaspoon	1.3 ml	Italian seasoning
1		egg, beaten
to taste		Pink Himalayan sea salt

Preheat oven to 400 degrees and line a baking sheet with parchment paper.
In a small microwave safe bowl, add mozzarella cheese and cream cheese. Microwave 60-90 seconds until mostly melted. Mix well.
In a large bowl, mix together the remaining ingredients.
Add cheese mixture to almond flour mixture. Using your clean hands, squish the ingredients together. It will seem like it won't mix, but stick with it. Just keep squishing between your fingers and forcing it to mix.
Place in the fridge for about 15 minutes. This should decrease stickiness.
Roll out dough in between 2 pieces of parchment paper and cut your triangles. Don't roll it out too thin, but about 1/8 of an inch is generally good. Use a pizza cutter to cut the edges. It is easiest to make 4x4 inch squares and then cut a diagonal line so you now have two triangles.
Start rolling up on the longer end so the shorter end is on top.
You will have to roll the dough out several times before you can cut them all.
Depending on the size, they make between 12-15.
Bake for 10-12 minutes or until lightly golden!