Cocoa Almond Flour Croissants

What if your dessert could actually support your health? My cocoa almond flour croissants are rich, chocolatey, and made with clean, wholesome ingredients you can feel good about. Naturally gluten-free and packed with nourishing fats and antioxidants, they’re a delicious way to indulge while supporting your immune system. A treat that loves you back-because dessert shouldn’t come with guilt.

Ingredients

1.5 cups of mozzarella, shredded

2 TBS of full fat cream cheese

1 large egg

1 cup of cocoa almond flour

2 TBS of coconut flour

1.5 TBS of baking powder

2 TBS of powder sweetener (I like Monk fruit or Swerve)

½ cup of chocolate chips (I like Lily’s)

I TBS of Almond Oil, for brushing the tops and sliced almond (optional)

1 container of my cocoa frosting

Instructions  

1. Preheat your oven to 350F.

2. Line a baking sheet with parchment paper.

3. Melt the mozzarella cheese and cream cheese in a microwave for around 1 minute. The cheese should be melted but not bubbly. Next add your egg and whisk together.

4. In a separate bowl, combine the dry ingredients: Cocoa almond flour, coconut flour, baking powder, and powdered sweetener.

5. Add the wet ingredients into the dry. Start combining with a fork and then use your hands to make a ball of dough.

6. Roll out your dough into a rectangle about ¼ inch thick.

7. Cut your dough into 3 rectangles, then cut into 6 triangles.

8. Ad your chocolate chips and roll them into a crescent shape. Place your croissants on your baking sheet. Brush with your oil and top with sliced almonds (optional).

9. Bake for 18-20 minutes or until golden and puffed. Once the croissants are golden on top, 12-14 minutes, place aluminum foil loosely over them the remainder time.

10. Remove from oven to cool for 10 minutes.

11. Slice in the middle and spread your cocoa frosting on the inside.

Enjoy!

Tips for Baking: Most baking recipes that call for 350°F are written for a regular (conventional) oven. If you’re using a convection oven, the fan circulates hot air and makes desserts bake faster and more evenly, so you should usually lower the temperature to 325°F. At the same temperature, convection can bake items about 20–25% faster, meaning cookies or cakes that normally take 12 minutes may finish in about 9–10 minutes, and a 30-minute cake may be done in about 22–24 minutes. Lowering the temperature helps cookies and cakes bake evenly without over-browning the edges. 🍪🎂I always bake using my convection oven, so please monitor your baking time and always use a toothpick to check for doneness.