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Low-carb croissant served
Keto-friendly and healthy low-carb croissant recipe

Low-Carb Croissant

Author: Flavelo
Recipes Cakes and Desserts
The soul of a traditional croissant is gluten, which forms a net holding the butter and air. Without gluten and carbs, imitating this structure is hard, but with the help of almond flour and fibres, we can create a surprisingly crumbly, buttery delicacy. It won't be as flaky as the original, but the buttery taste experience and soft interior will make up for it.
🕒 Prep Time 30 mins
🍳 Cook Time 18 mins
⌛ Total Time 48 mins
🍽️ Servings 6 servings
🔥 Calories 410 kcal
🌍 Cuisine French

Ingredients

Equipment Needed

  • Baking tray
  • Baking parchment (two sheets, also for rolling)
  • Rolling pin
  • Mixing bowl

Allergen Information

⚠️ Eggs
⚠️ Milk
⚠️ Nuts (Almond)

Instructions

1 ✓

Preheat the oven to 180°C. Warm the cream slightly, mix in the yeast and a pinch of erythritol, and let it prove for 5 minutes.

Tip: Although yeast works harder without sugar, it is important for the flavour and air bubbles.
2 ✓

In a bowl, mix the almond flour, coconut flour, tapioca, remaining erythritol and salt.

Tip: Lump-free mixing is important because almond flour tends to clump.
3 ✓

Rub the cold butter into the flour mixture until pea-sized pieces remain.

Tip: Do not work the butter in completely! The butter pieces melting during baking create the layers (the little hollows in the dough).
4 ✓

Add the eggs and yeast cream, then knead the dough together with quick movements.

Tip: Do not knead for too long so the butter doesn't melt from the heat of your hands.
5 ✓

Place the dough between two sheets of baking parchment and roll out into a circle or rectangle approx. 3-4 mm thick.

Tip: The parchment is needed because this dough is very sticky, and you shouldn't add more flour.
6 ✓

Cut into triangles and roll them up into crescent shapes starting from the wide end.

Tip: Be careful, the dough is fragile. You can use a wide knife to lift it.
7 ✓

Place on a baking tray lined with parchment and rest in a warm place for 20 minutes.

Tip: Although it won't double in size like wheat dough, the structure will relax a little.
8 ✓

Bake for 15-18 minutes until the top is golden brown.

Tip: Let cool completely on the tray! It is very fragile when warm but firms up whilst cooling.

Recipe FAQ

Why does the dough break?
Gluten-free doughs are less elastic. If it breaks a lot, it might be too cold or lacking liquid. Try to bring it together with the warmth of your hands.
Can I skip the coconut flour?
Not recommended, as coconut flour has extremely high absorbency, which gives stability to the dough.

Ingredients

  • 200 g almond flour (ground almonds)
  • 50 g coconut flour
  • 30 g tapioca flour
  • 120 g butter (cold, diced)
  • 2 eggs
  • 100 ml double cream (lukewarm)
  • 40 g erythritol (powdered)
  • 7 g dried yeast
  • 5 g salt