When you go keto, you have to say goodbye to baked goods like donuts, pastries, cookies, cakes. That means no more croissants for breakfast! But, before you quit keto to get your pastry fix, the good news is that you can make your own keto-friendly croissants and still stay true to your low-carb diet.
This is NOT a quick and easy recipe, and you’ll need your kitchen A-game to make perfect keto croissants but, trust us, your patience and effort will be rewarded. Also, even if you end up with ugly croissants, they’ll still taste great, and you’ll get better at making them the more often you try.
Keto Croissants
Ingredients
- ¾ cup vital wheat gluten
- ½ cup almond flour
- ¼ cup oat fiber
- 2 tablespoons coconut flour
- 2 teaspoons instant yeast
- 1 teaspoon sugar
- ½ teaspoon baking powder
- ½ teaspoon xanthan gum
- ¼ teaspoon salt
- 1 cup cold salted butter
- ¾ cup cold milk
- Coconut flour for flouring the work surface
- Heavy cream for brushing
Instructions
- Mix the dry ingredients together in a large bowl, not forgetting the yeast.
- Cut the butter into chunks and add it to the dry mixture. Stir and then add the milk. Keep stirring until you make a dough. It’s also okay to use your hands or a food processor. Form a ball with the dough
- Wrap the dough in clingfilm and put it in the fridge for an hour to chill.
- Sprinkle your work surface with coconut flour and roll the dough out into a rectangle.
- Fold the ends of the dough in, and then roll it out again. Do this 4-6 times.
- Wrap the worked-over dough in clingfilm and chill for another hour.
- Sprinkle your work surface with more coconut flour and roll out your dough into a rectangle.
- Using a sharp knife, cut the rectangle into 12 triangles.
- Starting at the wide end, roll each triangle and then bend it to make a traditional croissant shape.
- Place the croissants on a lined, lightly greased baking tray and brush them with the heavy whipping cream.
- Leave the croissants somewhere warm for two hours to rise.
- Place the risen croissants in a pre-heated oven set to 375 degrees Fahrenheit/200 degrees centigrade.
- Bake for 20-25 minutes, or until golden brown.
- Serve warm or let them cool as preferred.
Nutrition Per Croissant
- 178 calories
- 2 grams of fat
- 5 grams of protein
- 2 grams of net carbs
- 2 grams of fiber
Bottom Line
These keto croissants taste amazing! They’re flaky and buttery and the perfect accompaniment for a cup of coffee. Have one (or two!) for a grab and go breakfast or as an afternoon treat. Be warned, one is never enough!
Remember, though, that even on keto calories count, and despite their small size, these croissants ARE high in calories. While most of those calories come from healthy fats, you still need to limit your intake of these delicious European delicacies.
But, the good news is, even if you can’t resist these croissants, however many you DO eat, they won’t disrupt ketosis.
Keto Croissants
Print RecipeIngredients
- ¾ cup vital wheat gluten
- ½ cup almond flour
- ¼ cup oat fiber
- 2 tablespoons coconut flour
- 2 teaspoons instant yeast
- 1 teaspoon sugar
- ½ teaspoon baking powder
- ½ teaspoon xanthan gum
- ¼ teaspoon salt
- 1 cup cold salted butter
- ¾ cup cold milk
- Coconut flour for flouring the work surface
- Heavy cream for brushing
Instructions
- Mix the dry ingredients together in a large bowl, not forgetting the yeast.
- Cut the butter into chunks and add it to the dry mixture. Stir and then add the milk. Keep stirring until you make a dough. It’s also okay to use your hands or a food processor. Form a ball with the dough
- Wrap the dough in clingfilm and put it in the fridge for an hour to chill.
- Sprinkle your work surface with coconut flour and roll the dough out into a rectangle.
- Fold the ends of the dough in, and then roll it out again. Do this 4-6 times.
- Wrap the worked-over dough in clingfilm and chill for another hour.
- Sprinkle your work surface with more coconut flour and roll out your dough into a rectangle.
- Using a sharp knife, cut the rectangle into 12 triangles.
- Starting at the wide end, roll each triangle and then bend it to make a traditional croissant shape.
- Place the croissants on a lined, lightly greased baking tray and brush them with the heavy whipping cream.
- Leave the croissants somewhere warm for two hours to rise.
- Place the risen croissants in a pre-heated oven set to 375 degrees Fahrenheit/200 degrees centigrade.
- Bake for 20-25 minutes, or until golden brown.
- Serve warm or let them cool as preferred.
