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keto croissant recipe

I must admit, for this recipe I’m pretty proud of myself. I made it, I dare to say it.. Croissants the best Keto.

They’re NOT fat dough for the head. I made them with a flour blend, that I find in low carbon pastries to work very well.

These keto croissants are yeasts that are leavened and primarily prepared with essential wheat gluten, almond, cocoa, and oat fiber.

The best Keto croissants have lovely layers, just as true croissants do and pull as you expected. Cold butter and milk are important for making these layers and piling the paste.

I’m not going to lie, this recette takes a little bit of effort – just like any croissant recipe, but I promise these are so worth it! And if you have nothing to do with quarantine, please don’t consume those nice croissants later that day!

I want to learn a little bit about Critical Wheat gluten now. I’m still asked if it’s keto, which it’s where to buy, and so on. So I wrote a whole post, you can see here in order to learn more.

In short, the protein found in wheat is essential wheat gluten. It provides the fluffy yet chewy feel of gluten strands in bread and baked goods. Vital wheat gluten is removed and isolated from the wheat and is, therefore, a very low carbohydrate protein. It’s nice on a Keto diet if you adopt the NET carbs in this recipe like any other, so those with gluten intolerance or coeliac are the only people who definitely can NET consume.

I experimented with two types of dough to be fair when I created this recipe. One was gluten-free, but sadly the other did not hold well together while baked and even after the exact same steps the other did not have the sloppy texture. For those of you who can’t drink gluten, I will continue to try! But this is, for now, the best croissant I can find.
I highly recommend you to check croissants made of fathead dough if you are gluten intolerant or celiac. They’re not exactly the same but still very delicious!

Return to the recipe now.

The best keto croissants ingredients:

Vital wheat gluten is necessary and cannot be replaced, as I mentioned before. If you want to find out more about it, see this article.

Oat Fiber – The structure of the dough, with no addition of carbohydrates, is nearly 99 percent fiber.

Gum Xanthan, a great way for gluten-free baked products to improve elasticity. It has the best “cross-like” texture alongside vital wheat gluten. You can always continue with this recipe if you do not have this ingredient, but I would recommend it if you could get your hands there.

SUGAR – Yes, this recipe BUT IT IS NECESSARY is a bit sugar to work with. Do not leave it out Do not leave it out. It is consumed by the yeast and does not affect final product nutrition.

Almond & Coconut Flour – I use the almond flour brand Kirkland Costco and its cocoon flour brand (I buy it in bulk on Amazon or sometimes on Costco itself). The almond brand and coconut flour could influence the end result of the recipe because the absorption may vary according to how the flour is processed, as I have noticed in many of my past recipes.

Tools I have used to create keto croissants

Food Scale Nutritional – my best friend AKA. For more than 4 years, this little mate has been with me and never fails. Perfect measurements and batteries may be substituted once a year only!

Non-stick rolling pin – I originally didn’t use it for the recipe, but I strongly recommend that you don’t constantly flourish your surface and roll the dough away with wax or parchment paper.

Wax/Parchment Paper – makes it easier to roll off your rolling pin’s dough.

Saran wrap – Wrap the paste to refresh.

Can the croissants freeze?

Yes Yes Yes! Once they’ve cooled, after baking, I freeze my body in a Tupperware container among the wax paper layers. 25-30s microwave for fast breakfast!

OR

Also after shaping, you can freeze them before they get up. Freeze them as well in a Tupperware container, between layers of wax paper. Then, brush the heavy cream and cover them with Saran Wrap when you want to bake them. Allow them to stay at room temperature and go up in 4-6 hours or time. Then bake them, according to the recipe!

Tips for Making the Best Croissants

You want to see pieces of butter when you first form the dough. DON’T OVER-MIX. You just want to mix it up enough so you can make a rough ball and put it in the refrigerator. The dough must not be perfect immediately, since you roll it out several times and finally the butter will be less “hunky” in the dough.

Your dough should first seem a bit dry, but when you roll it, it should be moistened further by the butter chunks. You can sprinkle your dough very dry, if necessary to add moisture, OR if you find that it is too wet, sprinkle cocoa flour while it is rolling and folding.

Make sure you sprinkle some cocoa flour on both sides if your pig or surfaces stick to it. You can also roll your dough up to make it a little easier with a piece of parchment paper.

Turn 90*, fold it to form layers when piling your dough, and make sure that the dough is cold and not too long. If necessary, throw it for 5-10 minutes in the refrigerator to keep it chilled.

You want to fold and roll it around four to six times even when it comes to the layers in the dough or until your butter is stretchy in your dough, and not large pieces of it any longer. Don’t fold it more or it might begin to melt your butter!

 

Ingredients


Servings: 12 little croissants

  • 3/4 cup plus 1/2 tbsp of wheat gluten.
  • 1⁄2 cup of amber meal, 60g.
  • Oat fiber: 1/4 cup, 28 g.
  • Flour of 2 tbsp, 14 g
  • 2 tsp yeast immediately
  • Sugar 1 tsp.
  • 1/2 tsp powder baking
  • xanthan rubber 1/2 tsp
  • Salt 1/4 dc
  • 1 cup + 1 tsp cold butter with salt, 245g.
  • 3/4 cup cold milk (1% 2% or all milk is all right)
  • Flowing surface additional cocoon flour
  • Brushing heavy cream

 

 

Directions


1Cut your butter about 1/8 inch thick into rough slices and add to the mixture of the meal. Remove the butter a few times, then add the cold milk and rub back until you get a very rough ball. Butter almond flour cocoon flour milk almond flour vital gluten keto croissant dough wheat.
salad-restaurant-tomatoes-kitchen

2

Wrap the dough and put it 1 hour to chill in the refrigerator.

Then roll the dough on a blurred cocoa surface in a rectangle to the best of your ability (it is fine if it’s slightly rough for the first time, just thin the edges if the pieces are separate – see also my tips on rolling the dough if it’s dry or sticking).

Fold one side of the inside of the rectangle, then the other side until the dough looks this way (see photograph). The growing dough is rolling out

Turn the dough into a rectangle again with 90*, then roll the dough down the layers you have just formed. Repeat 4-6 times that. (Five times, I did it).

Fold it again and wrap it up and put it for another hour in the fridge to cool.

pexels-photo-128391

3

After cooling, roll the dough back to a thick rectangle on a well-blurred surface (it would be difficult here to make the dough very thin), and cut the dough in half with a sharp knife. Put half the dough back into the refrigerator.

Roll it into the rectangle about one-eighth of an inch thick when working with half the dough now see photos). Optionally, cut off the edges with a pizza cutter to make the edges sharmer and croissants look nicer.

Cut the dough in three smaller rectangles and then split the rectangles in large long triangles from one angle to the other

.

pexels-photo-4

4

Take the thickest end and roll it to the smaller end to roll the croissants. In order to ensure that the croissant does not come unrolled in the oven (see photo again), I like to pull the finer over the top and pick it into the dough. Pull slightly inwards at the ends of the croissant to form the c-form.

For the rest of the dough, including the second half, repeat this procedure in the fridge.

On two parchment-lined bakers, place the rolled croissants evenly spaced and brush with heavy cream.

Cover the croissants slightly with Saran Wrap to warm up for ~1 1/2 – 2 hours. (They are growing in size around 1.5x). I preheat my oven to the lowest temperature and then shut it off, and when it is just warm, let it rise slightly with its door.

salad-fresh-food-diet-54322

5

 

Preheat the oven to 375*F and baked ~20min or longer once the croissants have grown. My oven bakes slow and they took ~ 25min to fully cook. (* I recommend baking a test croissant for how long it takes in your oven). The outsides are a bit more brown than your typical croissants, but the insides are very soft. You can try reducing your oven temperature to 350*F if you have problems with baking the outdoors too quickly.

Serve the croissants warm or let them cool completely and freeze them to quickly and easily have breakfast following the freezing instructions above! Serving these with butter and jam is a strong recommendation! They’re tasty.

1/12 nutrition of recette | 2.2g NET carbs | 7.5g protéin | 2.2g fiber NET protein | 3.2g fiber

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salad-healthy-diet-spinach

Tips for Making the Best Croissants


You want to see pieces of butter when you first form the dough. DON’T OVER-MIX. You just want to mix it up enough so you can make a rough ball and put it in the refrigerator. The dough must not be perfect immediately, since you roll it out several times and finally the butter will be less “hunky” in the dough.

Your dough should first seem a bit dry, but when you roll it, it should be moistened further by the butter chunks. You can sprinkle your dough very dry, if necessary to add moisture, OR if you find that it is too wet, sprinkle cocoa flour while it is rolling and folding.

Make sure you sprinkle some cocoa flour on both sides if your pig or surfaces stick to it. You can also roll your dough up to make it a little easier with a piece of parchment paper.

Turn 90*, fold it to form layers when piling your dough, and make sure that the dough is cold and not too long. If necessary, throw it for 5-10 minutes in the refrigerator to keep it chilled.

You want to fold and roll it around four to six times even when it comes to the layers in the dough or until your butter is stretchy in your dough, and not large pieces of it any longer. Don’t fold it more or it might begin to melt your butter!

 

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