Croissants

Measure out and prep all your ingredients in advance.

In a bowl, blend the cottage cheese, egg, and butter together until smooth.

Mix in the baking powder, salt, and sweetener, then blend again.

Add the remaining ingredients, pulse with the blender, and mix until uniform.

Cover the dough with plastic wrap and chill in the fridge for 20 minutes—it will seem a bit runny at first, but will firm up.

Divide the dough into 2 portions. Roll out each portion between two sheets of parchment paper, dusting the paper lightly with coconut flour to prevent sticking.

Roll the dough out to about 4 mm thick (it won't work if it's too thin).

Cut the sheet into 8 triangles. Dust each triangle with erythritol and, if desired, cinnamon, then roll them up into croissants.

Brush the croissants with beaten egg. Top with sliced almonds and a little extra erythritol.

Bake at 180°C (350°F) for about 30 minutes (cooking time may vary depending on your oven).