Can I make this Keto Croissant Bake without letting it sit overnight?

Yes, you can bake it right away, but the texture is better if you let it rest in the fridge overnight. The custard soaks in more, giving it that soft, french toast feel. If you're short on time, let it sit for at least 30 minutes before baking.

Is almond flour the best option for a Keto Croissant Recipe?

Almond flour works best because it gives that light, pastry-like texture and keeps the carbs low. It’s perfect for recipes like Keto Croissant Recipe Almond Flour or any kind of Keto Pastries. Coconut flour changes the texture too much and makes it more dense.

How can I store and reheat this Keto Croissant Bake?

Keep leftovers in the fridge for up to 5 days. Reheat in the microwave for 30 seconds or warm it in the oven at 300°F until heated through. You can also freeze slices and reheat them when you need a quick keto diet breakfast or dessert idea.

Easy Baked Keto Croissant Recipe: Your Next Lazy Weekend Hero

Keto Croissant-Style Bake Recipe

Print Recipe

This keto croissant-style bake is soft, buttery, and layered with almond filling and cinnamon custard. Inspired by french toast casserole overnight, it’s a lazy yet cozy way to enjoy Keto Croissant Recipes without the stress of rolling dough. Great for breakfast, dessert, or even dinner—low carb and satisfying with every bite.

Author: Jane Summerfield
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Yield: 6–8 servings
Category: Breakfast, Dessert
Method: Baking
Cuisine: American, Keto, Low-Carb
Diet: Gluten Free

Ingredients

Croissant Dough Base:

2 cups almond flour
4 large eggs
1 tsp baking powder
3 tbsp melted butter (or coconut oil)
1/2 tsp salt
1/2 tsp cinnamon
2 tbsp powdered erythritol or monk fruit

Keto Almond Filling:

1/2 cup almond flour
2 tbsp butter (softened)
1 egg white
1 tbsp sweetener
1/4 tsp almond extract

Custard Mix:

3 eggs
1 cup heavy cream
1/4 cup unsweetened almond milk
2 tsp vanilla extract
1 tbsp sweetener
Pinch of cinnamon

Optional Toppings:

Sliced almonds
Extra cinnamon
Sugar-free syrup or powdered keto sweetener

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Instructions

Make almond filling: Mix almond flour, softened butter, egg white, almond extract, and sweetener until smooth. Set aside.
Make croissant dough: Combine almond flour, baking powder, salt, cinnamon, sweetener. Add eggs and melted butter. Mix into a soft dough.
Assemble: Press half the dough into an 8×8″ baking dish. Spread almond filling over it. Press remaining dough on top.
Mix custard: Whisk eggs, cream, almond milk, vanilla, sweetener, and cinnamon. Pour over dough layers.
Refrigerate overnight: Cover and chill for at least 6 hours.
Bake: Preheat oven to 350°F (175°C). Bake uncovered for 40–45 mins, until top is golden.
Cool and serve: Let rest 10 mins before slicing. Add toppings if you like.

Notes

Use blanched almond flour for a finer texture.
Let it sit overnight to get that soft, custardy center.
Freeze leftovers in slices for easy reheating.
Works as a dessert or brunch recipe.

Nutrition

Serving Size: 1 serving
Calories: 280 Sugar: 1g Sodium: 180mg Fat: 25g Saturated Fat: 11g Unsaturated Fat: 13g Trans Fat: 0g Carbohydrates: 6g Fiber: 3g Protein: 8g Cholesterol: 135mg

Find it online: https://www.wellnesswarrior.org/keto-croissant-style-bake/