Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
These keto croissants are buttery and flaky, with airy layers inside and a slightly crispy outside. This classic pastry will instantly upgrade your keto breakfast, and you can enjoy each keto croissant for just 3 NET CARBS!
- Prep Time: 130 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 30 minutes
- Yield: 6 Servings
- Category: Breakfast
- Method: Oven
- Cuisine: Keto Low Carb
INGREDIENTS
2 tbsp (30ml) lukewarm water
2 tsp active dry yeast
2 tbsp inulin powder
¾ cup (100g) vital wheat gluten
½ cup (70g) allulose sweetener
⅓ cup (40g) oat fiber
⅓ cup (30g) lupin flour
1 tbsp coconut flour
1 ½ tbsp baking powder
½ tsp xanthan gum
Pinch of salt
1 cup (250g) cold salted butter, cubed
6 tbsp (90ml) cold water
7 tbsp (100ml) heavy cream
1 whole egg for brushing.
INSTRUCTIONS
- Add 2 tbsp warm water, yeast, and inulin to a small bowl and use a fork to gently stir everything once. Cover with foil and set aside.
- In a bowl, whisk together all of your dry ingredients (vital wheat gluten, allulose sweetener, oat fiber, lupin flour, coconut flour, baking powder, xanthan gum, and salt).
- Add the butter to the bowl, and with a fork or dough blender, cut the butter into the dry ingredients to make pieces smaller. When the butter is pea-size, add cold water and heavy cream, along with the yeast mixture.
- Stir everything until the dough starts to come together, then form a ball. Wrap the dough in plastic wrap and place it in a fridge to chill for 30 minutes.
- Lightly dust a surface with vital wheat gluten flour and place the dough on it. Use parchment paper on top to prevent the dough from sticking to a rolling pin.
- Roll the dough out length-wise to get a long rectangle. Fold one side of the dough inwards, then the other like folding a letter. Gently push any rough edges in to straighten out the shape of your dough. Then turn it 90° and flour the surface and top of the dough again and repeat the first step of rolling it into a long rectangle. Then again, fold it like a letter. Repeat this process 4 times in total. ( If your dough gets tough to roll out, cover it in plastic wrap and refrigerate for 30 minutes).
- After these initial 4 folds, refrigerate your dough for 30 minutes. Then repeat for 2 more folds or just until your butter is almost completely blended and streaky rather than chunky. (Again, if your dough is too tough to roll, refrigerate for 30 minutes).
- Once you are down with rolling and folding, make sure your dough chills for at least 30 minutes before the next step.
- Take your dough out, unwrap it, and slice it evenly in half. Re-wrap one half and place it back in the fridge for later.
- Roll out this piece of croissant dough again, but this time, width-wise and length-wise to create a large thicker rectangle. Make sure your dough gets about as thin as you can get it.
- Cut the dough into 3 smaller rectangles. Then cut those rectangles diagonally from one corner to the other into 2 long triangles. Use the two triangles to form one final large croissant by placing the pieces of dough together and rolling them out to create another rough, long triangle.
- Roll the croissants with your hands from the bottom (cut-side) up to the very tip of the triangle. Then gently press the tip of the triangle into the dough to help the croissant hold together.
- Repeat this process with the other 2 smaller rectangles.
- Place finished croissants on a parchment-lined baking sheet spaced evenly apart. Remove your second-half of the dough from the fridge and repeat the same cutting and rolling process.
- Once you have all of your croissants on a parchment-lined baking sheet, whisk together your egg until smooth, then lightly brush all of the croissants with the mixture. Cover your croissants with plastic and let them rise for 1 hour in 75° to 80°F. DO NOT put them somewhere warm.
- During the last 20min of rising, pre-heat your oven to 375°F (190°C). Bake croissants for about 20-25 minutes until golden brown (If you find the tops browning too quickly, cover them with tin foil).
NOTES
The scale up function does not change the gram measurements.
NUTRITION
- Serving Size: 1 Serving
- Calories: 430.33
- Fat: 36
- Carbohydrates: 10
- Fiber: 7
- Protein: 15
Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
