Keto Croissants

By Chef Geri

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Buttery, flaky keto croissants from Ketonia bread dough. Rolled thin, layered with butter, and shaped into crescents. A weekend project that delivers an extraordinary result.

Keto Croissants

Buttery, flaky keto croissants from Ketonia bread dough. Rolled thin, layered with butter, and shaped into crescents. A weekend project that delivers an extraordinary result.

Print Recipe

Prep Time 2

Cook Time 20

Servings: 12 croissants

Calories: 175

Ingredients Method Nutrition Notes

Ingredients

157 g vital wheat gluten
84 g flax meal
38 g oat fiber
35 g almond flour
6 g salt
1 g xanthan gum
0.5 g citric acid
2 eggs
2 tbsp butter, room temperature
1 tsp honey
1 tbsp instant yeast
57 g cold butter, thinly sliced 4 tbsp, for laminating
1 egg whisked with 1 tbsp water egg wash

Method

Prepare dough per directions. After first rise, roll into a large thin rectangle on parchment.
Distribute thin slices of cold butter evenly over two-thirds of the dough. Fold the unbuttered third over the middle, then fold again like a letter. Refrigerate 20 minutes.
Roll out again and repeat the fold. Refrigerate another 20 minutes. Repeat once more for 3 total laminations.
Roll dough into a large circle. Cut into 12 triangles. Roll each triangle from the wide end toward the point. Curve ends slightly to form a crescent. Place on parchment-lined sheet pan.
Cover and rise 30 to 45 minutes. Preheat oven to 375°F. Brush with egg wash. Bake 15 to 20 minutes until deep golden brown.