Keto Almond Croissant Cookies

I always loved the smell of fresh almond croissants from the bakery, but they do not fit into a low carb lifestyle.

That is why I wanted to make something that has those same warm flavors without all the sugar and flour.

These keto almond croissant cookies are my favorite low carb and keto friendly solution when I want a sweet treat that keeps me on track.

They have a soft, buttery base and a crunchy toasted almond topping that feels very fancy.

You only need a few basic ingredients to make them, and they are ready in under half an hour.

Why You’ll Love This Recipe

Bakery Style Flavor – The combination of almond and vanilla extracts gives these cookies a classic pastry taste.

Satisfying Textures – You get a soft cookie base topped with crispy toasted sliced almonds.

Keto Friendly Treat – Made with almond flour and monk fruit, this treat fits easily into your low carb lifestyle.

Very Simple Prep – You get croissant flavors without the hard work of folding yeast dough.

Recipe Ingredients

For the Cookies

• 1 1/2 cups Almond Flour
• 1/3 cup Powdered Monk Fruit Sweetener
• 1/4 cup Unsalted Butter, Softened
• 1 Large Egg Yolk
• 1 teaspoon Almond Extract
• 1/2 teaspoon Vanilla Extract
• 1/4 teaspoon Baking Powder
• 1/4 teaspoon Fine Sea Salt

For the Topping

• 1/4 cup Sliced Almonds
• 1 tablespoon Powdered Monk Fruit Sweetener
• 1 tablespoon Unsalted Butter, Melted

How To Make

Step 1

Preheat the oven to 325°F and line a baking sheet with parchment paper.

Step 2

Beat the butter and powdered monk fruit sweetener until creamy.

Step 3

Mix in the egg yolk, almond extract, and vanilla extract.

Step 4

Stir in the almond flour, baking powder, and sea salt until a soft dough forms.

Step 5

Shape the dough into 12 crescent-style cookies or thick ovals.

Step 6

Mix the sliced almonds with melted butter and powdered monk fruit sweetener.

Step 7

Press the almond topping onto each cookie.

Step 8

Bake for 11 to 13 minutes, until the almonds are lightly toasted and the cookies are set.

Tips

Use Room Temperature Butter

I’ve found that having your butter at the right temperature is key for the dough texture. You want it soft enough to leave a thumbprint, but not so warm that it starts to melt.

If the butter is too cold, it will not mix evenly with the sweetener. If it is too hot or melted, your cookies may spread out flat while baking.

Shape With Damp Hands

Almond flour dough can be quite sticky to work with when you try to form the crescent shapes. My favorite trick here is to lightly wet your hands with water before shaping the cookies.

This simple step keeps the dough from sticking to your fingers. It also helps you get a smooth surface on each cookie.

Press the Topping Gently

When you add the sliced almond mixture to the top of the cookies, make sure to push them slightly into the dough.

If you only sprinkle them on top, they will easily slide off after baking. Pressing them in gently helps them stick as the cookies bake.

More Recipes

• Keto Almond Flour Madeleines
• Keto Cream Cheese Danish Bites
• Keto Cream Puffs
• Keto Italian Amaretti Cookies
• Keto Shortbread Cookies

Frequently Asked Questions

Why does this recipe call for only an egg yolk instead of the whole egg?

Using only the egg yolk gives these cookies a rich, melt-in-your-mouth texture that mimics a real croissant. Adding the egg white would introduce too much moisture, making the dough cakey rather than tender.

You can save the leftover egg white for your morning scramble or use it to bind other low carb recipes.