Go Back
–+ servings

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 hours
Cook Time 20 minutes
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
 

  1. Prepare dough per directions. After first rise, roll into a large thin rectangle on parchment.
  2. 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.
  3. Roll out again and repeat the fold. Refrigerate another 20 minutes. Repeat once more for 3 total laminations.
  4. 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.
  5. 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.

Nutrition

Calories: 175kcalCarbohydrates: 4gProtein: 14gFat: 12gFiber: 2g

Notes

Keep the butter cold throughout the lamination process - this is what creates the flaky layers. Nutrition is estimated per croissant.

Tried this recipe?

Let us know how it was!