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Sweet Keto Yeast Croissants with Chocolate Hazelnut Filling

Prep Time: 20m
Cook Time: 10m
Total Time: 30m

The days of buttery, flaky croissants aren't over just because you're on keto! These Sweet Keto Croissants with Chocolate Hazelnut Spread are just as delicious as the ones from the local bakery. 

The first step in making these tasty low carb croissants is to freeze some of our Chocolate Hazelnut Spread, so it's ready to use once the croissant dough is rolled. Next up is the butter yeast dough which uses a mix of almond flour and lupin flour to create the perfect texture! Mix all of your ingredients and knead until it's well combined. After rolling out the dough and cutting into triangles, drop a chilled dollop of the creamy chocolate hazelnut spread into each triangle and roll them up! Once baked until golden, pour your favorite cup o' joe and grab a warm keto croissant and enjoy your blissful morning. 

This recipe comes to us from Maya at Wholesome Yum, who is always dreaming up delicious low carb treats and dishes!

Makes 6 servings. Macros per serving (1 croissant):
Calories: 203 | Fat: 13.1 g | Net Carbs: 2.8 g | Protein: 13.5 g


  • 6 tbsp almond flour
  • 6 tbsp lupin flour
  • 2 tbsp oat fiber
  • 2 tbsp monk fruit sweetener
  • 2 tsp baking powder
  • 1 packet instant yeast
  • 1 tsp inulin powder
  • 1 large egg, whisked
  • 1 ½ cups mozzarella cheese, shredded
  • 3 tbsp sugar free chocolate hazelnut spread
  • ½ tbsp butter, melted


  1. 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.

  2. Preheat the oven to 350°F. Line a baking sheet with parchment paper.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. Arrange the croissants on the lined baking sheet, 2 inches apart. Brush with melted butter.

  8. Bake for 10-12 minutes, until croissants are golden.

Want to try more chocolate hazelnut treats?


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