Welcome to a keto-friendly twist on a beloved French classic – Keto Croissants. These buttery pastries, traditionally known for their flaky layers and indulgent texture, have been reimagined with ingredients that align with ketogenic principles. Crafted with almond and coconut flours, enriched with the subtle sweetness of erythritol, and bound together with psyllium husk, each bite offers a delicious compromise between health-conscious choices and the irresistible allure of freshly baked croissants.

Whether enjoyed as a delightful breakfast treat or a special afternoon snack, these keto croissants boast a tender crumb and a golden, crisp exterior that promises to satisfy cravings without compromising on flavor. Embrace the joy of homemade baking with a recipe that brings the essence of French pastry culture into your low-carb kitchen, celebrating the artistry of crafting delicious treats that nourish both body and soul.

Ingredients:

For the dough:

• 2 cups almond flour

• 1/2 cup coconut flour

• 1/4 cup psyllium husk powder

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1/4 cup erythritol or preferred keto-friendly sweetener

• 1/2 cup cold butter, cubed

• 4 large eggs

• 1/4 cup unsweetened almond milk or coconut milk

• 1 tablespoon apple cider vinegar

For the filling (optional):

• Sugar-free chocolate chips or dark chocolate, chopped

• Sugar-free jam or cream cheese

For brushing:

• 1 egg yolk

• 1 tablespoon water

Instructions:

1. Prepare the Dough:

   • In a food processor, combine almond flour, coconut flour, psyllium husk powder, baking powder, salt, and erythritol. Pulse to mix.

   • Add cold butter cubes and pulse until the mixture resembles coarse crumbs.

2. Add Wet Ingredients:

   • In a small bowl, whisk together eggs, almond milk (or coconut milk), and apple cider vinegar.

   • Pour the egg mixture into the food processor. Pulse until a dough forms. If the dough is too dry, add a little more almond milk, 1 tablespoon at a time, until the dough comes together.

3. Form the Croissants:

   • Divide the dough into two portions. Place one portion between two sheets of parchment paper and roll out into a rectangle, about 1/4 inch thick.

   • Cut the dough into triangles (like pizza slices). Place a small amount of filling (if using) at the wide end of each triangle.

4. Roll the Croissants:

   • Starting from the wide end, roll each triangle towards the pointed end to form a croissant shape. Place on a baking sheet lined with parchment paper, with the pointed end tucked under.

5. Chill the Croissants:

   • Repeat with the remaining dough and filling. Place the croissants in the refrigerator for at least 30 minutes to chill.

6. Preheat and Brush:

   • Preheat your oven to 350°F (175°C). In a small bowl, whisk together egg yolk and water. Brush the croissants with the egg wash.

7. Bake:

   • Bake in the preheated oven for 20-25 minutes, or until the croissants are golden brown and cooked through.

8. Cool and Serve:

   • Remove from the oven and let cool on a wire rack. Enjoy warm or at room temperature.

Notes:

• These Keto Croissants are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days.

• Experiment with different fillings like sugar-free chocolate or cream cheese for variety.

Creating keto croissants requires a bit of patience and practice, but the end result is a delightful treat that aligns with your low-carb lifestyle while satisfying your cravings for a bakery classic.