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Keto Croissants | The Best Keto Croissant Recipe

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4.1 from 7 reviews

Discover the best keto croissant recipe that combines a flaky, buttery texture with low-carb ingredients perfect for ketogenic and gluten-conscious diets. These croissants feature a unique blend of vital wheat gluten and keto-friendly flours, enriched with cold butter to create delicate layers. With a classic folding technique and precise baking instructions, this recipe delivers authentic croissants that are light, fluffy, and irresistibly golden brown—perfect for breakfast or any time you crave a delicious low-carb pastry.

  • Total Time: 2 hours 30 minutes
  • Yield: 6 croissants

Ingredients

Yeast Mixture

  • 2 tbsp (30ml) lukewarm water
  • 2 tsp active dry yeast
  • 2 tbsp inulin powder

Dry Ingredients

  • 3/4 cup (100g) vital wheat gluten
  • 1/2 cup (70g) allulose sweetener
  • 1/3 cup (40g) oat fiber
  • 1/3 cup (30g) lupin flour
  • 1 tbsp coconut flour
  • 1 1/2 tbsp baking powder
  • 1/2 tsp xanthan gum
  • Pinch of salt

Wet Ingredients and Butter

  • 1 cup (250g) cold salted butter, cubed
  • 6 tbsp (90ml) cold water
  • 7 tbsp (100ml) heavy cream
  • 1 whole egg for brushing

Instructions

  1. Activate Yeast: In a small bowl, add 2 tbsp lukewarm water, 2 tsp active dry yeast, and 2 tbsp inulin powder. Gently stir with a fork once, cover with foil, and set aside to activate.
  2. Mix Dry Ingredients: In a large bowl, whisk together vital wheat gluten, allulose sweetener, oat fiber, lupin flour, coconut flour, baking powder, xanthan gum, and a pinch of salt until evenly combined.
  3. Incorporate Butter: Add cubed cold butter to the dry ingredients. Using a fork or dough blender, cut the butter into the flour mixture until the pieces are about the size of peas.
  4. Add Liquids: Pour cold water, heavy cream, and the activated yeast mixture into the bowl. Stir everything until the dough begins to come together, then form it into a ball.
  5. Chill Dough: Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up the texture for easier handling.
  6. Prepare for Folding: Lightly dust a clean surface with vital wheat gluten flour. Remove dough from fridge, place on the surface, and cover with parchment paper to prevent sticking.
  7. First Series of Folds: Roll dough lengthwise into a long rectangle. Fold one side toward the center, then fold the other side over it like a letter. Press edges to straighten. Rotate dough 90°, dust with flour again, roll, and fold like before. Repeat this fold-and-roll process four times. Refrigerate dough for 30 minutes if it becomes too hard to roll.
  8. Second Series of Folds: After chilling, perform two more folds using the same technique until butter is mostly blended and appears streaky instead of chunky. Refrigerate dough for 30 minutes between folds if needed.
  9. Final Chill: Allow dough to chill for at least 30 minutes after final folding to relax gluten and prepare for shaping.
  10. Divide Dough: Unwrap dough and slice it evenly in half. Wrap one half and refrigerate for later use.
  11. Roll and Shape: Roll out one half of dough widthwise and lengthwise to form a large, thick rectangle as thin as possible. Cut this into three smaller rectangles, then slice each diagonally corner to corner, creating two long triangles per rectangle.
  12. Form Croissants: Combine the two triangles from each rectangle to create a larger triangle by aligning and rolling from the cut side at the base to the tip. Seal the tip gently by pressing it into the dough.
  13. Repeat Shaping: Repeat the rolling and shaping process for all other triangles from this half of dough.
  14. Arrange Croissants: Place shaped croissants on a parchment-lined baking sheet, spacing evenly apart. Remove the second half of dough from the fridge and repeat the cutting and shaping steps.
  15. Egg Wash and Proof: Whisk whole egg until smooth and lightly brush the tops of all croissants. Cover the baking sheet with plastic wrap and let croissants rise for 1 hour at 75° to 80°F, ensuring the environment is not too warm to avoid overproofing.
  16. Preheat Oven: During the last 20 minutes of proofing, preheat your oven to 375°F (190°C) to prepare for baking.
  17. Bake Croissants: Bake croissants for 20-25 minutes until golden brown. If tops brown too fast, cover with tin foil to prevent burning. Remove from oven and let cool slightly before serving.

Notes

  • Keep the butter and liquids cold throughout to ensure flaky layers.
  • If dough becomes tough to roll, refrigerate it wrapped for 30 minutes before continuing.
  • Vital wheat gluten is used to provide structure and elasticity important for layering in this keto recipe.
  • Maintain a moderate proofing temperature to prevent overfermentation and maintain croissant shape.
  • Brush with egg wash just before proofing to achieve a shiny, golden crust.
  • For best results, use a sharp knife or pastry cutter to get clean edges when cutting dough.
  • Author: Daisy
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Category: Pastry
  • Method: Baking
  • Cuisine: French
  • Diet: Low Carb

Find it online: https://dishiary.com/keto-croissants-the-best-keto-croissant-recipe/