Keto Croissants

By Chef Geri

This recipe uses our bread mix. We no longer make it, so the seven ingredients are listed in the recipe below, or grab them all in one go.

Get the mix ingredients

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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 Equipment 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

Equipment

1 Sheet pan
1 Parchment paper

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.