Croissants have long been enjoyed for breakfast, as well as a snack or dessert. However, traditional croissants are made with copious amounts of refined flour. This is not only unhealthy, but it also doesn’t fit in with a keto lifestyle. In fact, you’d be hard-pressed to find something that is more keto-friendly than these Keto Croissants!Croissants are flaky, buttery treats that will make your mouth water and stomach grumble. But because they’re so fattening, bread-y and downright unhealthy, most of us haven’t had one in a long time. We’re about to get you back on the croissant train.Learning how to make keto croissants and other flaky pastries is a game-changer. I love the taste of buttery, flaky, melt-in-your-mouth pastries – especially when smothered in no-sugar icing. Now, you don’t have to sacrifice health for taste.
Place a sheet of plastic wrap on your work surface. Lay 3 sticks of butter side by side on plastic. Cover with another sheet of plastic. Using a rolling pin, roll butter into a roughly 5” x 5” square. Wrap and hold in the refrigerator.
Combine all ingredients and knead bread according to directions on the package. Let dough rest, covered, for 60 minutes.
Spray a bit of vegetable spray on the work surface to keep the dough from sticking. Roll dough out to about 12” x 12” square. Place prepared butter in the center of the dough.
Fold each corner over butter to form a neat package.
Firmly hit the dough a few times to soften the butter, then out to a 12” x 8” inch rectangle.
As if folding a business letter, fold the top third of the dough over the middle third. The fold the bottom third up onto the middle. Now turn the dough rectangle so the long open end faces your right. Think of it looking like a book. This is called your first fold and turn.
You can usually do 2 turns at a time, so you will repeat this rolling out of the dough, folding it and turning once more. If the dough fights you, tries to spring back or the butter gets soft, simply cover it and let it rest in the fridge for half an hour or so, then pull it out and continue.
Press your fingers in the dough to indicate how many turns you’ve done.
You will roll our fold and turn your dough a total of 6 times. You rest the dough covered with plastic wrap in the fridge for 45 minutes or till the butter stiffens a bit after each pair of turns. You can also return it to the fridge for a bit if the butter softens too much during any of the folds.
I’m guessing at this point you are freaking out and saying “No Way!”. Unfortunately, the directions are incredibly wordy for a basically simple task. You can do this over the course of a couple of days. You work the dough then rest the dough. You can work it into your own schedule. Sounds more complicated than it is!! We will also have a video to help you along. These babies are SO worth it!
As I said, you will roll, fold, turn and rest the dough a total of six times. After the 6th and final turn, return to the refrigerator for a couple of hours or overnight.
Now you roll the dough out to ¼ inch thick. If it gets soft and doesn’t “cooperate” toss it in the fridges for 15 or 20 minutes. It will be about 14 inches by 20 inches. Trim any uneven edges with a pizza cutter. Cut the dough in half lengthwise with a pizza cutter.
Now cut your dough into triangles. A 4 inch base is a good size but a little bigger or smaller if you want!
(You can also cut even rectangles to fill with chocolate, ham and cheese or fillings!)
To roll the croissant, gently pull the (pointed) end to lengthen a bit then starting at the base roll up towards the tip. Place on a parchment covered baking sheet, with pointed tip under the croissant. This will help the croissant not to unravel during rising and baking.
Once all your dough is shaped, cover with plastic wrap or a towel and let rise 1 hour.
Preheat oven to 400*.
Brush egg wash over keto croissants and bake for 12 to 15 minutes.