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Serving of Low-Carb Croissants
Keto-friendly and healthy low-carb croissant recipe

Low-Carb Croissants

Author: Flavelo
Recipes Cakes and Desserts
The soul of a traditional croissant is gluten, which forms a web to hold butter and air. Without gluten and carbs, this structure is hard to replicate, but with almond flour and fiber, we can create a surprisingly flaky, buttery delicacy. It won't be as flaky as the original, but the buttery taste and soft interior 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 sheet
  • Parchment paper (two sheets, for rolling)
  • Rolling pin
  • Mixing bowl

Allergen Information

⚠️ Egg
⚠️ Milk
⚠️ Tree Nut (Almond, Coconut)

Instructions

1 ✓

Preheat oven to 350°F. Warm the cream slightly, mix in the yeast and a pinch of erythritol, and let it proof for 5 minutes.

Tip: Although yeast struggles without sugar, it's important for flavor and air bubbles.
2 ✓

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

Tip: Mixing until lump-free is important because almond flour tends to clump.
3 ✓

Cut the cold butter into the flour mixture until pea-sized crumbs remain.

Tip: Do not fully incorporate the butter! The butter bits melting during baking create the layers (pockets in the dough).
4 ✓

Add the eggs and yeast mixture, then knead quickly to form a dough.

Tip: Don't knead too long, or the butter will melt from the heat of your hands.
5 ✓

Place the dough between two sheets of parchment paper and roll out into a circle or rectangle about 1/8 inch thick.

Tip: Parchment is necessary because this dough is very sticky and adding more flour is forbidden.
6 ✓

Cut into triangles and roll them up from the wide end to form a crescent shape.

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

Place on a parchment-lined baking sheet and let rest in a warm place for 20 minutes.

Tip: It won't double in size like wheat dough, but the structure relaxes slightly.
8 ✓

Bake for 15-18 minutes until the tops are golden brown.

Tip: Let cool completely on the sheet! They are very fragile when hot but firm up as they cool.

Recipe FAQ

Why is the dough breaking?
Gluten-free doughs are less elastic. If it cracks a lot, it might be too cold or lack liquid. Try warming it slightly with your hands to bind it.
Can I skip the coconut flour?
Not recommended, as coconut flour has extremely high absorbency, giving stability to the dough.

Ingredients

  • 2 cups almond flour
  • 0.5 cup coconut flour
  • 0.25 cup tapioca flour
  • 1 stick cold butter (cubed, 4 oz)
  • 2 large eggs
  • 3.5 fl oz heavy cream (lukewarm, scant 1/2 cup)
  • 0.25 cup powdered erythritol
  • 1 packet active dry yeast (approx. 2 1/4 tsp)
  • 1 tsp salt