The Artisan Keto Sausage & Herbed Egg Croissant

Ingredients

• •2 cups superfine blanched almond flour
• •1 tablespoon xanthan gum
• •1 teaspoon baking powder
• •1/2 teaspoon sea salt
• •1/2 cup chilled grass-fed butter, cubed
• •2 ounces cold cream cheese
• •1 large egg (for dough) plus 1 egg white (for wash)
• •1/2 pound heritage ground pork
• •1/2 teaspoon dried rubbed sage
• •4 large organic eggs
• •2 tablespoons heavy cream
• •2 tablespoons fresh chives, finely minced
• •4 slices aged sharp Wisconsin cheddar cheese

Instructions

1. 1In a food processor, pulse almond flour, xanthan gum, baking powder, and salt. Add cubed chilled butter and cream cheese, pulsing until a coarse meal forms.
2. 2Add one egg and pulse until the dough gathers into a ball. Wrap in plastic wrap and refrigerate for 30 minutes to firm up.
3. 3Preheat your oven to 350°F (175°C). Roll the chilled dough between two sheets of parchment paper to 1/4-inch thickness and cut into four long triangles.
4. 4Roll each triangle from the wide end to the point to form the croissant shape. Brush with egg white and bake for 18-22 minutes until deep golden.
5. 5Mix the ground pork with sage, salt, and pepper. Form into two wide patties and sear in a hot skillet for 4 minutes per side until caramelized and cooked through.
6. 6In a bowl, whisk 4 eggs with heavy cream and minced chives. Melt a knob of butter in a skillet over low heat and gently scramble the eggs until just set and custardy.
7. 7Slice two keto croissants in half. Place two slices of sharp cheddar on the bottom halves and place under a broiler for 45 seconds until the cheese is molten.
8. 8Place the warm sausage patty over the melted cheese, pile the herbed soft-scrambled eggs on top, and crown with the croissant lid.