These also make very nice cinnamon rolls!
Makes 12 croissants. Each croissant contains:
222 Calories / 20g Fat / 2.3g Carbs / 8g Protein
Carbs are already net carbs.
As this recipe uses gluten, it is not clean keto.
100g Vital Wheat Gluten
60g Ground Almonds
15g Coconut Flour
2 tsp / 10g Fast Acting Dried Yeast
1 tsp Sugar (the 'real' stuff!)
1/2 tsp Baking Powder
1/2 tsp Xanthan Gum
1/4 tsp Salt
245g Cold Salted Butter
185g Cold Milk of your choice (we use unsweetened Almond Milk)
Additional coconut flour for flouring surface
Double cream for brushing
In a bowl, mix together all of your dry ingredients, including the yeast.
Cut your butter in rough chunks, about 5mm - 1cm thick and add them to the flour mixture.
Stir a few times to coat the butter, then add your cold milk and stir again just until you get a very rough dough that you can form into a ball.
Wrap the dough and place it in the fridge for 1 hour to chill.
On your work surface, layout your silicone sheet or greaseproof paper and lightly flour it with coconut flour.
Roll the dough out into a rough rectangle.
Fold one side of the rectangle inward, then the other until the dough looks like the photo above.
Turn the dough 90 degrees and roll the dough out into a rectangle again, pushing down the layers you just formed.
Repeat this 6 times.
Fold once more and then wrap your dough and place it in the fridge to cool for another hour.
After chilling, again on a well-floured silicon sheet or greaseproof paper, roll the dough out into a thick rectangle and cut the dough in half with a knife.
Wrap half the dough and place it back in the fridge.
Working with half the dough now, roll it out into a rectangle about 3mm thick.
Trim the edges off this rectangle with a pizza cutter, scissors or a knife, to make the perfect triangle and sharper edges and nicer looking croissants.
Cut the dough into 3 smaller rectangles and then cut those rectangles from one corner to the other to form large, long triangles.
To roll the croissants, take the thickest end and roll it towards the smaller end.
Pull the smaller end gently over top and pinch it into the dough to make sure the croissant doesn't come un-rolled in the oven.
Then pull the ends of the croissant inward slightly to make it a 'c' shape.
Repeat this process for the rest of the dough, including the second half in the fridge.
Place the rolled croissants on two parchment-lined baking sheets spaced evenly apart and brush them with double cream.
Lightly cover the croissants with cling film and let them rise somewhere warm for 2 hours (they will grow about 1.5x in size). I like to let them prove in my oven at 50°C. Once the croissants have risen, pre-heat your oven to 180°C and bake them for approx. 20min on the middle shelf, but do check on them after 10 minutes and keep an eye on them… they will suddenly be ready before you know it!
The outsides of your croissants will brown slightly more than your typical croissants but the insides will remain quite soft.
Nutrition per serving
Calories 222, Carbs (net) 2.3 grams, Protein 8 grams, Fat 20 grams