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!
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.
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!
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.
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.
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.
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!
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.
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
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!
- 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
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
- 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.
- 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).
- 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.
- 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.
- 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.
- 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).
- 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).
- Once you are down with rolling and folding, make sure your dough chills for at least 30 minutes before the next step.
- 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.
- 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.
- 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.
- 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.
- Repeat this process with the other 2 smaller rectangles.
- 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.
- 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.
- 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).
The scale up function does not change the gram measurements.
- Serving Size: 1 Serving
- Calories: 430.33
- Fat: 36
- Carbohydrates: 10
- Fiber: 7
- Protein: 15