Keto Almond Croissants – Step by Step Guide

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Keto Almond Croissants – Step by Step Guide: Adopting a ketogenic diet doesn’t mean giving up your favourite pastries. With some smart swaps and some imagination, you can make your favourite treats that are also keto-friendly.

 

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Keto Almond Croissants – Step by Step Guide

Today we’re going to try to make the classic almond croissant again, but this time we’re going to make it into a guilt-free treat that will help you reach your low-carb goals.

 

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Ingredients

Keto Croissants

  • 2 tbsp warm water 30ml (NOT hot)
  • 1 tbsp active dry yeast 9g
  • 2 tbsp inulin 16g
  • 3/4 cup + 1 tbsp vital wheat gluten 100g
  • ~1/2 cup allulose 80g (or 1/4 cup of a sweetener that measures like sugar)
  • 1/3 cup oat fiber 42g
  • 1/3 cup lupin flour 32g (USE 10SAMMYSAM for 10% off)
  • 1 tbsp coconut flour 8g
  • 1 1/2 tbsp baking powder
  • 1/2 tsp xanthan gum
  • 1/2 tsp cinnamon optional, I like the flavour it adds!
  • 1/4 tsp salt 1/2 tsp if using unsalted butter
  • 1 cup cold salted butter 250g
  • 6 tbsp cold water 90ml (add a touch extra ONLY if needed)
  • 7 tbsp cold heavy cream 105ml
  • additional vital wheat gluten for flouring surface
  • heavy cream for brushing
Almond Paste

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  • 1/4 cup salted butter room temperature
  • 3/4 cup almond flour 85g
  • 1/4 cup powdered monkfruit sweetener 60g
  • 2 tbsp egg whites 30g (or 1 large egg white)
  • 1/2 tsp almond extract

 

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Instructions

 

  • Use a fork to gently mix 2 tbsp warm water, yeast, and inulin in a small bowl. Wrap in saran and set aside. Mix vital wheat gluten, allulose sweetener, oat fibre, lupin flour, coconut flour, baking powder, xanthan gum, cinnamon, and salt in a large bowl.
  • Cut the cold butter into rough, small chunks (not even) and add them to the bowl. Cut butter into dry ingredients with a fork or dough blender to make smaller pieces. (I like to poke pieces with the fork end. This may take time. Avoid worrying about the pieces’ size!)

 

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  • After the pieces are about the size of mentos, add the cold water, heavy cream, and initial yeast mixture (which should now be foamy). Stir until the dough comes together, then form a rough ball with your hands.
  • We want the dough to stick together in a ball with butter chunks visible, not fully blended. Only add a tablespoon of cold water if needed. Next, wrap your large dough ball in plastic and refrigerate for 30–60 minutes.

 

  • While we wait, make almond paste. Mix all almond paste ingredients in a bowl with a hand mixer until combined. Keep covered and refrigerated until needed. Unwrap the keto croissant dough ball and place it on a greased and lightly vital wheat gluten-floured surface after 30–60 minutes.
  • My preferred method is two greased and floured parchment papers. Consider using parchment paper on top of your dough if not on the bottom. This keeps the dough from sticking to the rolling pin.

 

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  • Roll the dough longwise into a rectangle. Like a brochure or letter, fold one side of the dough inwards, then the other. To straighten dough, gently push in rough edges. Make a 90° turn. Repeat rolling the dough into a long rectangle and folding it like a letter after flouring the surface and top. Repeat 4-5 times.
  • Your dough may be hard to roll. If so, refrigerate and cover the dough for 30–60 minutes to relax the gluten. Refrigerate dough for 1 hour after 4-5 folds. Repeat for 2 more folds or until butter is almost smooth and streaky. Roll hard dough into a thick rectangle and cut it in half. To simplify, roll out each half separately.

 

  • After rolling and folding, let the dough chill for 30 minutes or 1-2 hours. Heat oven to 350*F. Unwrap your dough and cut it in half if you haven’t already. Repackage one half and refrigerate for later. Reroll the croissant dough width-wise and length-wise to make a thicker rectangle.
  • Make sure your dough is as thin as possible. About 1/4 inch thick (thin but easy to pick up without breaking). Remove any odd edges from your rectangle with a sharp knife or pizza cutter (save the dough).

 

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  • For large croissants, cut the rectangle diagonally into two long triangles. Slice the dough rectangle into 4-6 smaller rectangles for small croissants (see video). Make one more large croissant by combining the scraps of dough and rolling them into another rough long triangle. Make two more croissants if making smaller ones.
  • Slice just up the middle of the triangles’ short FLAT side with a knife or pizza cutter (see photos). This side’s corners should be pinched and gently pulled apart (see photos). This makes our rolled croissants prettier.

 

  • Place a small scoop of almond paste on the bottom of each croissant, roll it from the cut-side to the triangle’s tip, and gently press the triangle’s tip into the dough to keep it together. Don’t worry if it’s not fully stuck. Repeat with all croissant triangles.
  • Space finished croissants evenly on a parchment-lined baking sheet. Remove your second half of dough from the fridge and repeat. After placing croissants on a parchment-lined baking sheet, lightly brush them with heavy cream. Wrap croissants in plastic.

 

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  • Allow croissants to rise for 10-15 minutes at room temperature or refrigerate overnight, unwrap, and bake in a preheated oven. If you let them rise longer, the croissants may melt butter when baked.
  • Place oven rack on highest setting. If your oven browns from the bottom up, place the rack on a lower or middle shelf. Bake croissants until golden brown, 21-25 minutes.

 

  • Brush leftover almond paste on croissants, press on slivered almonds, and sprinkle with powdered sweetener. Enjoy keto almond croissants!

 

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Author

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  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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