Keto Cinnamon Sugar Croissants (They Taste So Good)

You know what’s hard when you’re doing keto? Bread. More specifically, anything warm, sweet, and flaky. And croissants? Forget it. Or at least that’s what most people think.

But if you’ve been craving that buttery, cinnamon-sugar kind of vibe without crashing your carbs, you’re in the right spot. These keto cinnamon sugar croissants are soft on the inside, crispy on the outside, and smell like you walked into a bakery… except they won’t boot you out of ketosis.

And no, you don’t need to be a chef. If you can roll dough and turn on an oven, you’ve got this.

What You’ll Need (Basic Ingredients Only)

For the Dough:

• 2 cups shredded low-moisture mozzarella cheese
• 2 oz cream cheese
• 3/4 cup almond flour
• 1 tablespoon coconut flour (for texture)
• 1/2 teaspoon xanthan gum (helps hold it all together)
• 1 large egg
• Pinch of salt

For the Cinnamon Sugar Mix:

• 2 tablespoons powdered erythritol (or any keto-friendly sweetener)
• 1 tablespoon ground cinnamon
• 1 tablespoon melted butter (for brushing)

Optional Glaze:

• 1/4 cup powdered sweetener
• 1 tablespoon almond milk or heavy cream
• Dash of vanilla extract

Why This Recipe Works

The magic trick here? Fathead dough. It’s a weird name, but it’s the hero of low-carb baking. Mozzarella and cream cheese melt together to give you a stretchy, rollable dough that doesn’t taste like cheese once it bakes. Almond and coconut flour make it feel like real pastry. The cinnamon sugar? That’s just a bonus that’ll make your kitchen smell like heaven.

Step-by-Step: How to Make Keto Cinnamon Sugar Croissants

Step 1: Get Everything Ready

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Don’t skip this, croissants like to stick.

If your kitchen is cold, pop your cream cheese out of the fridge so it’s soft when you mix it in later.

Step 2: Melt the Cheese

Take your mozzarella and cream cheese and put them in a microwave-safe bowl. Microwave in 30-second bursts, stirring in between, until it’s all melted and smooth. It usually takes about 90 seconds total. If you don’t have a microwave, use a stovetop with a double boiler setup.

Let it cool for a minute—hot cheese burns fingers and ruins eggs.

Step 3: Mix the Dry Stuff

In a separate bowl, mix almond flour, coconut flour, xanthan gum, and salt. Stir it so it looks even. No one likes lumps of flour.

Step 4: Combine Everything

Add your egg to the melted cheese and stir quickly. Then pour in the flour mixture and keep mixing. You can start with a spoon but you’ll probably need to use your hands to knead it. If it’s too sticky, sprinkle a little almond flour. If it’s cracking, wet your hands just a bit.

The dough should feel soft and a little stretchy. Think Play-Doh but warmer.

Step 5: Roll and Cut

Lay out a piece of parchment paper. Put your dough in the middle and place another piece of parchment on top. Use a rolling pin to flatten it into a big circle, about 1/4 inch thick.

Peel off the top parchment. Cut the circle into 8 triangles (like a pizza). You can use a pizza cutter or just a sharp knife.

Step 6: Add the Cinnamon Sugar

Mix your cinnamon and powdered sweetener in a small bowl. Brush each triangle with melted butter, then sprinkle the cinnamon mix all over.

Now, starting from the wide end, roll each triangle toward the point to make the croissant shape. Pinch the end a little so it doesn’t unroll in the oven.

Step 7: Bake It

Place your croissants on the baking sheet. Leave a little space between them—they puff up a bit.

Bake for 15 to 20 minutes until golden brown. Keep an eye on them after the 15-minute mark. Every oven’s a little different.

Step 8: Optional Glaze

If you want that little extra sweet hit, mix the powdered sweetener, almond milk (or cream), and vanilla. Drizzle it over the warm croissants after baking.

What They Taste Like

You won’t fool a French pastry chef, but these are legit. The outside has a slight crunch, the inside is tender and buttery, and the cinnamon sugar hits just right. The glaze gives it a little extra bakery-style feel.

They’re best fresh, but you can store them in an airtight container for 3 days, or freeze for up to a month. Warm ’em up in the oven or air fryer before eating.

Personal Tips (So You Don’t Mess It Up)

• Use parchment paper — it keeps the dough from sticking and saves your sanity.
• Don’t skip the xanthan gum — it makes the dough behave.
• If your dough tears while rolling, patch it with your fingers. This isn’t a beauty contest.
• Melted cheese gets hot fast, so let it cool just enough before mixing the egg, or you’ll end up with scrambled egg dough. Not good.
• Use powdered sweetener — granular sweetener makes the filling gritty.

Make It Your Way

Want to shake things up? Try these:

• Add chopped pecans or walnuts to the cinnamon mix.
• Swap cinnamon for pumpkin spice in fall.
• Add a splash of maple extract to the glaze for a maple twist.
• Fill with cream cheese before rolling for a danish-style croissant.

Nutritional Info (Per Croissant)

• Calories: around 180
• Fat: 14g
• Carbs: 3-4g net
• Protein: 7g

These numbers can shift depending on your ingredients, but it’s solid for a sweet keto snack.

Why You’ll Keep Making These

Because they hit that sweet spot without wrecking your progress. And they’re easy. You don’t need a stand mixer or some 3-hour prep. You can make them on a Sunday morning and eat two with your coffee without the keto guilt trip.

Perfect for brunch, dessert, or that 9pm snack when everyone else is eating cookies and you’re just trying to stay strong.

Even if you mess them up a bit—if the rolls are wonky or the glaze is too thick, they’ll still taste awesome. That’s the kind of recipe I can get behind.

Conclusion

These croissants are proof that keto doesn’t mean giving up on food you actually enjoy. They feel fancy, they taste sweet, and they take less than 30 minutes start to finish.

Keep this recipe in your back pocket for when the cravings hit. It’ll save you from that late-night snack run, and maybe even impress someone who thinks keto food is boring. Joke’s on them.

Let me know how yours turn out or if you end up eating them straight off the tray like I usually do.

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