Keto Low-Carb Pepperoni Pizza Croissants
These keto-friendly croissants combine the flavors of pepperoni pizza with buttery, flaky pastry. Made with an almond flour dough enriched with melted mozzarella and cream cheese, each croissant is stuffed with pepperoni, mozzarella, and fresh basil before being rolled into crescents. The dough uses active dry yeast for a light, airy texture that rivals traditional wheat-based croissants. Perfect for a low-carb breakfast, lunch, or appetizer, these pizza croissants deliver all the satisfaction of pizza in a portable, handheld format. The garlic and Italian seasoning in both the dough and topping add aromatic depth to every bite.
Ingredients
- 6 ounces shredded mozzarella cheese
- 1 ounce cream cheese
- 1 tablespoon butter
- ¾ cup blanched almond flour
- ½ teaspoon xanthan gum
- 1 teaspoon baking powder
- 1 teaspoon active dry yeast
- 2 tablespoons water, warm, ~110F, for dissolving yeast
- 2 large eggs
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- 1 tablespoon coconut flour
- 3 ounces shredded mozzarella cheese
- 3 tablespoons fresh basil
- 36 slices pepperoni
- 1 tablespoon grated parmesan cheese
- 1 clove garlic
Instructions
- 1
Preheat oven to 375F
- 2
Prepare a baking pan by covering with parchment paper or a baking mat
- 3
Sift together almond flour, xanthan gum, baking powder, salt, and garlic powder
- 4
Add yeast to warm water and allow to dissolve, stirring to break up any clumps
- 5
Combine mozzarella, cream cheese, and butter in a microwave-safe bowl
- 6
Microwave for 60-90 seconds, or until cheese is melted
- 7
Stir to combine
- 8
Add dry ingredients, egg, and yeast mixture to melted cheese mixture and mix well until dough forms a ball
- 9
Turn dough onto a flat surface sprinkled with coconut flour and knead gently 15-20 times
- 10
Cover the dough with a damp cloth and allow to rise in a warm place for 10 minutes
- 11
Combine the mozzarella and basil in a small bowl for the filling
- 12
Roll the dough to about 1/4 inch thickness, and cut into 12 triangles
- 13
Cut a small notch into the short side of each triangle
- 14
Top with three slices of pepperoni followed by about a tablespoon of the mozzarella mixture
- 15
Starting from the short side, roll each triangle into a crescent and place seam side down on prepared baking sheet
- 16
Whisk the remaining egg, and generously brush each crescent with the egg wash
- 17
Combine topping ingredients in a small bowl
- 18
Bake croissants for about 12 minutes, or until just beginning to brown
- 19
Remove from oven and sprinkle topping evenly over the croissants
- 20
Return to oven and bake for an additional 8 to 10 minutes, or until golden brown
Tips
For easier rolling, let the dough rest at room temperature for a few minutes if it becomes too sticky. The coconut flour helps prevent sticking during kneading.
Make sure the water and eggs are at the right temperature (110F) to properly activate the yeast without killing it. This creates the light, airy texture.
These croissants are best served warm from the oven when the cheese is still melty and the exterior is crispy.
Good to Know
Store in a sealed container at room temperature for up to 1 day or refrigerated for up to 5 days
Dough can be prepared and shaped up to 1 day ahead, then refrigerated and baked when ready
Best served warm, optionally with low-carb marinara or garlic sauce for dipping
Common Mistakes
Don't overheat the cheese mixture or it will become stringy and difficult to work with
Ensure water temperature is correct for yeast - too hot will kill it, too cool won't activate it
Don't skip the rising time as it develops the light texture
Substitutions
FAQ
Can I make these ahead of time?
Yes, you can shape the croissants and refrigerate them overnight, then bake fresh in the morning. You can also freeze the shaped croissants for up to 3 months.
What if I don't have xanthan gum?
You can omit it, but the dough will be more fragile and harder to roll. The texture will be slightly denser without the binding properties xanthan gum provides.
How long do these keep?
Store at room temperature for 1 day or refrigerated for up to 5 days. Reheat in a 350F oven for 3-5 minutes to restore crispiness before serving.