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    Keto Croissants | The Best Keto Croissant Recipe

    by Joe Duff 65 Comments

    Jump to Recipe

    These keto croissants are buttery and flaky, with airy layers inside and a perfectly chewy outside. And there's no doubt this classic pastry will instantly upgrade your keto breakfast. Plus, each one of these keto croissants has just 3 NET CARBS so you can enjoy them completely guilt-free! 

    A white plate with three croissants on it. There is a black wire rack behind the plate with a croissant on it.

    THE BEST KETO CROISSANTS

    Croissants are such a delicious and delicate pastry. But they are super high in carbs and are not on the list of keto-friendly foods...until today.

    This keto croissants recipe transforms a classic French pastry into a low carb dream come true. 

    And, unlike some of the recipes you might see floating around the internet, these are not made with fathead dough.

    Instead, we'll be using a combination of different flours to create perfectly flaky keto croissants. And, maybe I'm biased - I definitely am - but these are as close to the "real" thing as it gets.  

    Anyway, the best thing about making these low carb croissants is that they're so versatile - you can eat them for breakfast, a snack, or even as a side with dinner! But, I have to say, my favorite way to eat them is to make a keto breakfast sandwich with them.

    Oh, and did I mention each croissant only has 3 NET CARBS? That's right, I did mention that in the intro of this blog post, but it's worth repeating because of how legit these keto croissants are in taste and texture.

    So, if you want to make croissants keto and low carb, just keep on reading! We're going to dive into all the nitty-gritty details below.

    Oh, before we do though, I'd like to give a huge shout-out to Sam from mouthwateringmotivation.com. This is actually a remake of her keto croissant recipe, so make sure to check her blog out! She's got A TON of really great low carb and keto recipes on her site.

    A black wire rack with six croissants on it. One croissant is broken in half with the inside facing up.

    INGREDIENTS FOR KETO CROISSANTS

    As I mentioned above, the combination of a few different flours is what makes this recipe. 

    So don't be intimidated if you haven't used a few of these ingredients before, I'll walk you through each step.

    Here is what you'll need: 

    • 2 tbsp lukewarm water
    • 2 teaspoons active dry yeast
    • 2 tbsp inulin powder
    • ¾ cup vital wheat gluten 
    • ½ cup allulose sweetener
    • ⅓ cup oat fiber 
    • ⅓ cup lupin flour
    • 1 tbsp coconut flour 
    • 1 ½ tbsp baking powder
    • ½ teaspoon xanthan gum
    • Pinch of salt
    • 1 cup cold salted butter, cubed
    • 6 tbsp cold water
    • 7 tbsp heavy cream
    • 1 whole egg for brushing

    Now, I know the ingredient list is on the longer side, but the result of these croissants is 100% worth picking up anything you don't already have from the store. 

    And you can use a few of these ingredients to make these keto cinnamon rolls next! They're are incredibly soft, chewy, and have the best brown sugar cinnamon filling.

    Anyways, back to these keto croissants. Make sure you get the ingredients above ready to go, and then we can start making this recipe! 

    White rectangular plate with a bunch of croissants on it on top of one another. The white plate is on a white tablecloth on a pink counter.

    HOW TO MAKE KETO CROISSANTS

    There is a bit of a process to making this recipe - just like there is with making normal croissants - but I will walk you through it step by step.

    And honestly, these keto croissants aren't hard to make, they just require a bit of time and effort. 

    So get out your apron, put on your baking hat, and let's make this classic French pastry. 

    STEP 1: PREP WORK 

    First, take out a small bowl and add in the 2 tablespoons of warm water, yeast, and inulin. Use a fork to gently stir these ingredients together once, then cover the bowl with foil and set it aside. 

    Next, in another bowl, whisk together your vital wheat gluten, allulose, oat fiber, lupin flour, coconut flour, baking powder, xanthan gum, and salt. 

    Then, add in the butter, and use a fork or dough blender to cut the butter into the dry ingredients - you should end up with pea-sized pieces.

    After that, add in the cold water, heavy cream, and yeast mixture you set aside earlier. Stir everything together until the dough starts to come together, then form a ball with your hands.

    Wrap the dough ball with plastic wrap and place it in your fridge to chill for 30 minutes.

    A white plate with a bunch of croissants.

    STEP 2: FOLDING THE DOUGH

    When 30 minutes is up, take your dough out of the fridge and place it on a flat surface lightly dusted with vital wheat gluten flour. 

    Then, place parchment paper on top of the dough and roll it out with a rolling pin length-wise to get a long rectangle. 

    Fold one side of the dough inwards, then fold the other side (like folding a letter). Gently push any rough edges in to straighten out the shape of your dough. 

    Then turn it 90 degrees, flour your surface and top of the dough, and repeat the first step of rolling it out into a long rectangle. Then again, fold it like a letter.  Repeat this process 4 times in total. And if your dough gets tough to roll out, just wrap the dough and refrigerate it for another 30 minutes to allow the gluten to relax.

    After you do the 4 total folds, refrigerate your dough for 30 minutes. Then take it out of the fridge and repeat the rolling and folding 2 more times, or just until the butter is almost completely blended and streaky rather than chunky.

    Again, if your dough is too tough to roll, wrap and refrigerate for 30 more minutes. 

    Now, once you are done rolling and folding the dough 2 more times, wrap your dough and refrigerate it for at least 30 minutes before moving on to the next step. 

    A white rectangular plate with three croissants on it.

    STEP 3: FORMING THE CROISSANTS 

    First, take your dough out of the fridge and slice it evenly in half. Then, re-wrap one half and place it back in the fridge for later.

    Next, roll out your piece of dough width-wise and length-wise to create a larger, thicker rectangle. And make sure you roll it out to make the dough as thin as possible. You can cut the excess dough off the edges to make them straight. 

    Then cut the dough into 3 smaller rectangles and then cut those rectangles diagonally from one corner to the other to form long triangles. 

    Use the two triangles to form one final large croissant by placing the pieces of dough on top of one another and roll them out to form a rough, long triangle.

    Next, using your hands, roll the croissants from the bottom (cut-side) up to the very tip of the triangle. Then gently press the tip of the triangle into the dough to help hold the croissant together.  

    Repeat this same process with the other 2 cut rectangles so you have a total of 3 croissants. 

    Place the finished croissants on a baking sheet lined with parchment paper, and repeat this same process with the other half of the dough you set in the fridge earlier. 

    A white rectangular plate with six croissants on it.

    STEP 4: BAKING YOUR CROISSANTS

    So, by now, you should have all 6 croissants evenly spaced apart on your baking sheet.

    At this point, whisk together your egg until smooth, then lightly brush all of your croissants with the egg mixture. 

    Then cover your croissants with plastic wrap and let them rise for 1 hour in a 75°-80°F area. DO NOT put them somewhere warm. 

    During the last 20 minutes of rising, pre-heat your oven to 375°F (190°C). 

    Bake your croissants for about 20-25 minutes until they are golden brown. And if you find the tops are browning too quickly, cover the tops with tin foil.

    Serve croissants, and enjoy! 

    A black wire rack with a croissant on it. The croissant is cut in half and the inside is facing up.

    STORING YOUR KETO CROISSANTS

    These keto croissants are out of this world good fresh out of the oven. But they are pretty darn tasty leftover too. 

    You can store your leftover croissants individually wrapped in plastic wrap and then put them in a resealable bag or air-tight container for up to 3 days at room temperature or in the fridge for up to a week. 

    But if you want to keep them for longer, you can freeze them for up to 2 months. And if you want to freeze them, you will want to do it the day you make them. Just let your croissants cool for 4 hours, then individually wrap them in tin foil and place them in a freezer-safe bag. 

    Then to reheat your frozen croissants for a quick keto breakfast, place them still wrapped in tin foil on a baking sheet and heat in a 350°F (180°C) oven. 

    Bake for about 10 minutes, then peel back the foil to expose the tops and bake until warm and crisp. 

    NUTRITIONAL INFORMATION 

    So this recipe makes 6 croissants. And each one only has 3 NET CARBS! 

    Here are the rest of the macros for 1 croissant:

    • 430 Calories
    • 36g Fat 
    • 10g Carbs
    • 7g Fiber 
    • 3g NET CARBS
    • 15g Protein 

    As you can see, these keto croissants are also high in protein, giving you a high-protein keto-friendly breakfast! 

    These flakey and buttery croissants are well worth the work it takes to make them. It makes it that much more rewarding and enjoyable to eat. 

    And if you share them with anyone, they'll be so impressed and blown away by how tasty they are. 

    I hope you enjoy this keto croissant recipe as much as I do! If you make it, let me know what you think, I'd love to hear. 

    Print

    Keto Croissants | The Best Keto Croissant Recipe

    A white rectangular plate with three croissants on it.
    Print Recipe

    ★★★★★

    5 from 49 reviews

    These keto croissants are buttery and flaky, with airy layers inside and a slightly crispy outside. This classic pastry will instantly upgrade your keto breakfast, and you can enjoy each keto croissant for just 3 NET CARBS! 

    • Author: Joe Duff
    • Prep Time: 130 minutes
    • Cook Time: 20 minutes
    • Total Time: 2 hours 30 minutes
    • Yield: 6 Servings 1x
    • Category: Breakfast
    • Method: Oven
    • Cuisine: Keto Low Carb

    Ingredients

    Scale

    2 tbsp (30ml) lukewarm water

    2 tsp active dry yeast

    2 tbsp inulin powder

    ¾ cup (100g) vital wheat gluten

    ½ cup (70g) allulose sweetener

    ⅓ cup (40g) oat fiber

    ⅓ cup (30g) lupin flour

    1 tbsp coconut flour

    1 ½ tbsp baking powder

    ½ tsp xanthan gum

    Pinch of salt

    1 cup (250g) cold salted butter, cubed

    6 tbsp (90ml) cold water

    7 tbsp (100ml) heavy cream

    1 whole egg for brushing

    Instructions

    1. Add 2 tbsp warm water, yeast, and inulin to a small bowl and use a fork to gently stir everything once. Cover with foil and set aside. 
    2. In a bowl, whisk together all of your dry ingredients (vital wheat gluten, allulose sweetener, oat fiber, lupin flour, coconut flour, baking powder, xanthan gum, and salt).
    3. Add the butter to the bowl, and with a fork or dough blender, cut the butter into the dry ingredients to make pieces smaller. When the butter is pea-size, add cold water and heavy cream, along with the yeast mixture.
    4. Stir everything until the dough starts to come together, then form a ball. Wrap the dough in plastic wrap and place it in a fridge to chill for 30 minutes.
    5. Lightly dust a surface with vital wheat gluten flour and place the dough on it. Use parchment paper on top to prevent the dough from sticking to a rolling pin.
    6. Roll the dough out length-wise to get a long rectangle. Fold one side of the dough inwards, then the other like folding a letter. Gently push any rough edges in to straighten out the shape of your dough. Then turn it 90° and flour the surface and top of the dough again and repeat the first step of rolling it into a long rectangle. Then again, fold it like a letter. Repeat this process 4 times in total. ( If your dough gets tough to roll out, cover it in plastic wrap and refrigerate for 30 minutes). 
    7. After these initial 4 folds, refrigerate your dough for 30 minutes. Then repeat for 2 more folds or just until your butter is almost completely blended and streaky rather than chunky. (Again, if your dough is too tough to roll, refrigerate for 30 minutes). 
    8. Once you are down with rolling and folding, make sure your dough chills for at least 30 minutes before the next step. 
    9. Take your dough out, unwrap it, and slice it evenly in half. Re-wrap one half and place it back in the fridge for later.
    10. Roll out this piece of croissant dough again, but this time, width-wise and length-wise to create a large thicker rectangle. Make sure your dough gets about as thin as you can get it.
    11. Cut the dough into 3 smaller rectangles. Then cut those rectangles diagonally from one corner to the other into 2 long triangles. Use the two triangles to form one final large croissant by placing the pieces of dough together and rolling them out to create another rough, long triangle.
    12. Roll the croissants with your hands from the bottom (cut-side) up to the very tip of the triangle. Then gently press the tip of the triangle into the dough to help the croissant hold together. 
    13. Repeat this process with the other 2 smaller rectangles.
    14. Place finished croissants on a parchment-lined baking sheet spaced evenly apart. Remove your second-half of the dough from the fridge and repeat the same cutting and rolling process.
    15. Once you have all of your croissants on a parchment-lined baking sheet, whisk together your egg until smooth, then lightly brush all of the croissants with the mixture. Cover your croissants with plastic and let them rise for 1 hour in 75° to 80°F. DO NOT put them somewhere warm.
    16. During the last 20min of rising, pre-heat your oven to 375°F (190°C). Bake croissants for about 20-25 minutes until golden brown (If you find the tops browning too quickly, cover them with tin foil).

    Notes

    The scale up function does not change the gram measurements.

    Nutrition

    • Serving Size: 1 Serving
    • Calories: 430.33
    • Fat: 36
    • Carbohydrates: 10
    • Fiber: 7
    • Protein: 15

    Did you make this recipe?

    Share a photo and tag us @ImHungryForThat — we can't wait to see what you've made!

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    Reader Interactions

    Comments

    1. Jo

      June 28, 2021 at 2:45 am

      Absolutely love croissants! Would you be able to do a video for this recipe please!!

      ★★★★★

      Reply
      • Joe Duff

        June 29, 2021 at 1:06 pm

        Going to try to soon 😉

        Reply
    2. Mina

      July 08, 2021 at 6:39 pm

      Hello! Im very excited to make these! I just have one question; the recipe calls for 1 cup cubed salted butter, but it seems that there could be a huge flucuation in exactly how much butter that is, depending on, say, the size of the butter cubes. Would it be possible to give the quantity of butter as a weight, instead of volume? For example 200 grams of butter? I know with baking its important to be exact with one's measurements and i dont want to mess these up!! They look AMAZING!!

      Reply
      • I'm Hungry

        July 12, 2021 at 6:06 pm

        Yes use 250g of butter

        Reply
      • Just me

        November 23, 2021 at 4:16 pm

        Hi is the lupin flour exchangeable? And can I change oat fiber with payllium
        Husk?

        Reply
        • Brendan Cunningham

          November 24, 2021 at 8:36 am

          Hi! Yes you can substitute it for almond flour and psyllium husk should work.

          Reply
      • Claudine

        March 13, 2022 at 8:49 am

        When measuring butter, you cut off the cup from your brick following the measurement lines on it and then cube it. For reference, in Canada,, it’s exactly half the brick or 226 grams.

        Reply
      • Elaine

        May 06, 2022 at 12:17 pm

        Hi Mina! 1 Cup of butter = 1/2 pound or 8 ounces (by weight) or 227 grams. Where I'm from (Canada) butter is sold in 1 pound foil wrapped bricks.

        Reply
    3. Holly

      July 20, 2021 at 4:11 pm

      Recipe was long but very easy to follow. They turned out amazing!!!

      ★★★★★

      Reply
      • Pinky

        July 28, 2021 at 12:53 pm

        Hi my croissants came out very flat and not flaky 😞 I didn’t really see any butter streaks anymore by the time I cut the dough. Did I overdo the rolling?
        The taste is good though.
        Any tips?

        Reply
        • Elaine

          May 06, 2022 at 12:21 pm

          Authentic French croissants are made using a process called 'lamination'. The butter is rolled between folds of dough (not mixed into the dough), and goes through a long process of folding, rolling, refrigerating (resting) & repeating. Really good croissants take up to 3 days to make from start to finish because of all the time resting in the refrigerator. This helps to develop the layers, and also the flavour from the fermentation of the yeast.

          Reply
    4. Leslie

      July 21, 2021 at 8:46 am

      Actually turned out like real croissants! I just ate mine with some butter but am going to try to use it to make a keto breakfast sandwich!

      ★★★★★

      Reply
    5. Penelope

      August 04, 2021 at 4:32 pm

      I can't get over how close to actual croissants these are!! Will be making again very soon.

      ★★★★★

      Reply
    6. Ophelia

      August 06, 2021 at 1:38 pm

      So incredibly good!!

      ★★★★★

      Reply
    7. Gabbriella

      August 09, 2021 at 5:16 pm

      Wow these croissants are a 10/10. I didn't think they'd have the same taste as regular croissants but they do!

      ★★★★★

      Reply
    8. Tianna

      August 10, 2021 at 5:31 pm

      Delicious croissants! The steps for the recipe were very easy to follow and are well written.

      ★★★★★

      Reply
    9. Katrina

      August 11, 2021 at 4:40 pm

      Loved these the first time I made them!! I am going to make them again tonight and can't wait for breakfast the next few days.

      ★★★★★

      Reply
    10. Lisle

      August 13, 2021 at 6:50 pm

      I made these today with my daughter and it was a fun recipe to make! The croissants turned out very good and taste great for being this low carb!

      ★★★★★

      Reply
    11. Lauralie

      August 17, 2021 at 5:24 pm

      Worth every second. Delish!

      ★★★★★

      Reply
    12. Su

      August 18, 2021 at 2:08 am

      Is there a substitute for inulin powder? Thank you very much.

      Reply
    13. Antoinia

      August 19, 2021 at 4:44 pm

      Ahh these were so good!! Going to make them again this weekend!

      ★★★★★

      Reply
    14. Mariana

      August 21, 2021 at 3:28 pm

      The croissants turned out amazing! Such a fun weekend activity making them!

      ★★★★★

      Reply
    15. Tris

      August 22, 2021 at 7:19 pm

      They turned out flakey, chewy. and had a great texture.

      ★★★★★

      Reply
    16. Inss

      August 23, 2021 at 8:57 pm

      Hi. Can I do there without vital wheat gluten? What would I substitute for?
      Many thanks

      Reply
    17. Julia W

      August 25, 2021 at 3:27 pm

      I made sf jam the other day and ate it with these croissants. It was heaven<3

      ★★★★★

      Reply
    18. Aubrey

      August 29, 2021 at 9:54 am

      Just made these this morning and it wasn't as hard as I thought and they came out so close to real croissants!! Delish!

      ★★★★★

      Reply
    19. Metqa

      August 29, 2021 at 1:00 pm

      I've got all the ingredients to try this but I wanted to know the role of the Allulose sweetener. In the Printed version it says 70g Allulose or 1/4 cup of a 1:1 sweetener. So I wanted to know if it's just for flavor sweetness or if it has characteristics which alter the recipes outcome. Thanks if you know.

      Reply
    20. Lea

      September 02, 2021 at 5:33 pm

      Absolutely incredible croissants. Bakery-like taste and texture.

      ★★★★★

      Reply
    21. CJ

      September 06, 2021 at 7:22 pm

      Can't wait to try these 🙂 Can you please make a video?

      Reply
    22. Talmon

      September 10, 2021 at 12:11 am

      Awesome recipe!!!

      ★★★★★

      Reply
    23. Terry

      September 10, 2021 at 4:31 pm

      Pleasantly surprised by how great these turned out!! Will be making them again!

      ★★★★★

      Reply
    24. Tiana

      September 12, 2021 at 8:13 pm

      So amazing I never thought a baked good made keto would turn out so great!

      ★★★★★

      Reply
    25. Mandy

      September 18, 2021 at 4:18 pm

      This was a fun weekend recipe to make! Took some time but the taste of the croissants was well worth it!!!

      ★★★★★

      Reply
    26. Lina

      September 23, 2021 at 12:52 pm

      This was my favorite keto pastry that I have made. It comes out close to actual croissants.

      ★★★★★

      Reply
    27. Gia

      September 24, 2021 at 5:27 pm

      Deliciously delicious croissants! Went great with sugar free jam!

      ★★★★★

      Reply
    28. Breanna

      September 25, 2021 at 11:18 am

      Took some time to make but every second was worth it!! The croissants are unbelievable for keto!

      ★★★★★

      Reply
    29. May

      September 27, 2021 at 6:34 pm

      Enjoyed the flakey texture of these and will totally make the recipe again!

      ★★★★★

      Reply
    30. Karen P

      September 29, 2021 at 2:02 pm

      Have made the recipe a few times and it is great.

      ★★★★★

      Reply
    31. paula

      September 30, 2021 at 5:58 pm

      very much liked this recipe. am going to make again sometime.

      ★★★★★

      Reply
    32. Jason

      October 03, 2021 at 9:08 pm

      I was super happy with how these turned out. They not exactly like a real croissant but def close enough to curb my cravings for one.

      ★★★★★

      Reply
    33. Regan

      October 04, 2021 at 4:17 pm

      Heavenly pastry made keto. Loved it.

      ★★★★★

      Reply
    34. Asia

      October 07, 2021 at 4:34 pm

      Wow the croissants were so great!

      ★★★★★

      Reply
    35. Cassidy

      October 09, 2021 at 9:36 pm

      Yuuuuuuum

      ★★★★★

      Reply
    36. Judith

      October 14, 2021 at 6:50 pm

      Never thought I would be able to eat croissants again after going keto, this recipe is a god send!

      ★★★★★

      Reply
    37. Abby

      October 16, 2021 at 4:03 pm

      Very best croissants that I've tried on the ketogenic diet.

      ★★★★★

      Reply
    38. Lisa

      October 16, 2021 at 10:10 pm

      Really good for keto croissants! Thanks a million.

      ★★★★★

      Reply
    39. Kelsey

      October 17, 2021 at 6:18 pm

      These turned out great.

      ★★★★★

      Reply
    40. Darcy

      October 25, 2021 at 10:26 pm

      For a low carb croissant these were good.

      ★★★★★

      Reply
    41. Jamie

      October 26, 2021 at 11:48 pm

      My hubby loved these.

      ★★★★★

      Reply
    42. Dorris

      October 27, 2021 at 6:31 pm

      These were such a treat to have this morning with a cup of coffee!!

      ★★★★★

      Reply
    43. Gus

      October 28, 2021 at 8:36 pm

      Brilliant

      Reply
    44. Amber

      October 30, 2021 at 6:03 pm

      I made them this morning and they came out super!!

      ★★★★★

      Reply
    45. Dana

      November 02, 2021 at 7:22 pm

      Great croissant flavour.

      ★★★★★

      Reply
    46. Tammy

      November 06, 2021 at 12:59 pm

      Best croissants 🥐 ever.

      ★★★★★

      Reply
    47. Marie

      November 06, 2021 at 3:19 pm

      Just made these and am very pleased with how well they turned out.

      ★★★★★

      Reply
    48. Nina

      November 08, 2021 at 9:21 am

      Made these over the weekend and they were gone by Monday.

      ★★★★★

      Reply
    49. Monica

      November 10, 2021 at 9:34 pm

      Loved these!

      ★★★★★

      Reply
    50. Jen

      November 11, 2021 at 7:29 am

      Real tasting croissants I was very pleased!

      ★★★★★

      Reply
    51. Jim

      November 23, 2021 at 7:51 pm

      Very happy with how these turned out. They’re not exactly like a “real” croissant but they’re good enough for me!

      ★★★★★

      Reply
    52. Lau

      November 28, 2021 at 4:13 pm

      Excellente.

      ★★★★★

      Reply
    53. Mark T.

      November 29, 2021 at 4:15 pm

      🥐🔥

      ★★★★★

      Reply
    54. Ana

      December 22, 2021 at 12:29 am

      Can I use tagatose instead of allulose?

      Reply
      • Brendan Cunningham

        December 22, 2021 at 8:58 am

        Yes that should work well!

        Reply
    55. Sally

      January 05, 2022 at 11:45 am

      Kind of reminded me of pillsbury croissants but with a little different flavor. I'd make them again.

      ★★★★★

      Reply
    56. Karlynn

      November 01, 2022 at 11:21 am

      OMG!!!! These are amazing!!! I have made a batch twice now, burned the second batch and even they were excellent! I did find that using the 2 triangles together made too big of a croissant for my liking so I left them singular and am very pleased with the size. I have made a sugar free hazelnut filling (think nutella) and a sugar free almond paste filling, rolled into finger size and frozen, and used both as filling inside, WONDERFUL!!!

      ★★★★★

      Reply

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