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The Best Keto Croissants Recipe (2021)

The Best Keto Croissants Recipe (2021)

the best keto croissants

Alright, so straight-up, no sugar-coating or exaggerating, this is the BEST Keto Croissants Recipe you will EVER make. They taste like the real thing.

I'm not kidding when I say, throw out any other keto croissant recipe you have..including my original “Best Keto Croissants” recipe from 2020. These beat all of those by a long-shot.

Disclaimer: This post contains some affiliate links. If you choose to purchase a product through one of these links, I may receive a small commission. This does NOT affect your purchase in any way.
the best keto croissants

The Best Keto Croissant Recipe 2021

Now I'm not saying my original keto croissant recipe was bad. It was far from it! I was actually super happy with it at the time and that's the reason is WAS called “The Best Keto Croissants”. I've honestly had nothing but positive feedback from that recipe. 

Any sane person would probably just stop there and take the win. But I'm sure many of you know by now that I am not one of those sane people, LOL. 

If I feel I can still improve on a recipe, than I will. Take my Ultimate Keto Chocolate Chip Cookie Guide for example, where I baked over 100 different keto chocolate-chip cookies in one day just to figure out which were best. Then proceeded to STILL make another batch after that day that I thought were better. Or the countless versions of snickerdoodle cookies or pizza on my blog, lol. 

In all honesty, I feel it's important to constantly improve on recipes because there are always new keto ingredients out there and recipes can easily get out-dated (though I do admit, there are some classics that will forever be good!)

But the key to great baking is constant innovation. 

With that said, these croissants contain a newer assortment of ingredients, which some of you may not recognize quite as well as others. keto butter croissants

Ingredients In The Best Keto Croissants Recipe

  • Vital Wheat Gluten – The base for our croissants. This provides a structure and texture similar to that of regular bread because it is the protein extracted from wheat flour. It is very low carb and of course, high in protein. It is completely keto-friendly UNLESS you have a gluten allergy. You can read more about it HERE.
  • Oat Fiber – A very high fiber flour that adds bulk to our recipe without adding a noticeably strong flavour. It's also lower in calories. If you absolutely cannot find this ingredient, you can TRY ground psyllium husks or flax meal as a substitute.
  • Lupin Flour – My newest favourite ingredient. THIS is what makes our croissants so soft. Lupin flour is amazing for softening low carb breads and pastries. It is also a high fiber flour. It's not a nut per-say but it is from the legume family so if you have a peanut allergy, try a small amount first if you think it could cause an allergic reaction. This ingredient should not be substituted.
  • Coconut Flour – This just adds the last bit of fluffiness and thickness to the dough! If you don't have it, 1 1/2 tbsp or 18g of tapioca starch can also work. You could even give 1 1/2 tbsp or 18g of cornstarch or arrowroot starch a try.
  • Allulose – This is my favourite sweetener for breads and pastries! For one thing, it blends super well into them. But it also has this nice, not over-powering sweetness that tastes more natural in breads. You can also use a monkfruit sweetener or swerve but I do think allulose tastes best if you can use it!
  • Baking Powder – This is kind of like our back-up. If for some reason our yeast doesn't fully cause the croissants to rise, the baking powder can help! This is also important because keto ingredients tend to need more “lift” than white flour baked goods because keto flours are “heavier” or “denser”.
  • Xanthan Gum – You might be able to get away with these without the xanthan gum but I wouldn't recommend it. It helps give chewiness to the bread without adding additional vital wheat gluten.
  • Active Dry Yeast – I use dry active yeast and always bloom it before adding it to dry ingredients. I find it works best in keto baked goods this way.
  • Inulin – This is a really cool, high fiber ingredient you can use in place of sugar in bread recipes! If you don't have it, you can simply use 1 tsp of sugar in place of it. All it does is give the yeast something to eat so it can activate!
  • Cinnamon – Optional, I just like the flavour it adds to the croissant dough!
  • Butter – You can use salted or unsalted, just be sure to add a bit more salt if using unsalted!
  • Heavy Cream – This helps to give our croissants a richer flavour. You can also use half and half, whole milk or 18% cream if you don't have heavy cream.

the best low carb croissants

Tools I Used To Make The Best Keto Croissants Recipe

  • Parchment Paper – I prefer this to making the croissants on a counter for easy clean-up!
  • Large Silver Baking Sheet (you can use any kind of baking sheet, silver baking sheets just help to prevent the bottom of the croissants from browning as quickly)
  • Canned Olive Oil or Butter Spray for greasing
  • Non-Stick Rolling Pin
  • Pizza Cutter (Super helpful for cutting dough neatly!)
  • Silicone Brush (for brushing croissants with egg)
  • Plastic Wrap (To wrap up your dough while it chills)

lupin flour croissants

Tips For Making The Best Keto Croissants Recipe

  • When first forming your ball of dough, remember not to over-mix and cause the butter chunks to melt. You want to use your hands to get everything to stick together as best as you can without smushing the butter! 
  • When you first roll out your rough dough into a rectangle, it may not be perfect because the butter is still chunky. This is okay! Simply push messy edges back into the dough and continue with the rolling and folding process. It will smooth out as you go.
  • As I mention in the full recipe, your dough may become difficult to roll out because of the gluten. This recipe doesn't give a lot of resting time as to speed up the croissant-making proces. So if you can't roll the dough out anymore, roll it out as much as you can, wrap it in saran wrap and let it chill for 30min – 1 hour to give the gluten time to relax, then try rolling it out further. You can also break the dough into two halves and roll it that way to make it easier.
  • This recipe makes quite large and filling croissants if you make 7-8 (one sliced with filling could easily make a meal!) Even small croissants are quite filling because of the protein and fiber content in these keto croissants, compared to regular traditional croissants, so just keep that in mind when shaping them!
  • When proofing these croissants, be sure to keep them at a relatively “normal” temperature. Slightly above room temperature is OK. But remember, this means they will rise FASTER so you may need less rising time in total.  These croissants will NOT double in size but rather grow slightly about 1.25 to 1.5x in size. This is NORMAL. 1 hour to an hour and 20 min is plenty of rising time! Too much proofing can cause the butter to melt out of the croissants when baking. They will still be tasty but will flatten slightly (I'm telling you this because it's what happened to my first batch! LOL) 
  • Bake these croissants until golden brown. If the tops brown very early on, be sure to cover the croissants with some tinfoil and continue baking them at a just slightly lower temperature until cooked through. 

soft and fluffy keto croissants

How To Store The Best Keto Croissants / Re-heating Instructions

  • You can store these croissants at room temperature in a ziplock bag for up to 3 days (after that they just lose a lot of their freshness). 
  • For the best results, I recommend freezing these and removing only the ones you want when you want them! I take one out of the freezer every morning and microwave it for ~25s on a plate until warm. You can also let it thaw at room temperature or re-heat wrapped in tin-foil in a 350*F oven just until warm.

the best keto croissants recipe

The Best Keto Croissants Recipe (2021)

Serves: 7-8 large croissants (or 12 small croissants)

Ingredients:

  • 2 tbsp warm water, 30ml (NOT hot)
  • 2 tsp active dry yeast, 8g 
  • 2 tbsp inulin, 14g
  • 3/4 cup + 1 tbsp vital wheat gluten 100g
  • ~1/2 cup allulose, 75g (or 1/4 cup of a sweetener that measures like sugar)
  • 1/3 cup oat fiber 42g
  • 1/3 cup lupin flour, 32g
  • 1 tbsp coconut flour 8g 
  • 1 1/2 tbsp baking powder
  • 1/2 tsp xanthan gum
  • 1/2 tsp cinnamon (optional, I like the flavour it adds!)
  • 1/4 tsp salt (1/2 tsp if using unsalted butter)
  • 1 cup cold salted butter, 250g
  • 6 tbsp cold water, 90ml (add a touch extra ONLY if needed)
  • 7 tbsp cold heavy cream, 105ml
  • additional vital wheat gluten for flouring surface
  • 1 whole egg + 1 tbsp water for brushing

Directions:

  1. In a small bowl, add the 2 tbsp warm water, yeast and inulin and use a fork to gently stir everything once. Cover with saran wrap and set aside. yeast and inulin yeast and inulin
  2. In a large bowl, whisk together all of your dry ingredients including; vital wheat gluten, allulose sweetener, oat fiber, lupin flour, coconut flour, baking powder, xanthan gum, cinnamon and salt. vital wheat gluten, lupin flour, oat fiber
  3. Next, chop the cold butter into rough small chunks (they don't have to be even) and add them to the bowl. butter, vital wheat gluten
  4. Use a fork or dough blender to cut the butter into the dry ingredients and make the pieces smaller. (I like to use the end of the fork to poke down on the pieces. This may take a bit. Don't worry about the pieces being perfectly small!)  cutting butter into dry ingredients
  5. Once the pieces are about the size of mentos as I like to say, you can then add the cold water and heavy cream, along with the yeast mixture from earlier (which, should now be quite foamy). activated yeastketo dough
  6. Stir everything until the dough starts to come together, then use your hands to form a rough ball. Our goal is not to fully blend the dough, but simply to get it to stick together in a ball shape with chunks of butter still easily visible. Add an extra tablespoon of cold water only if needed. keto pastry dough
  7. Next, wrap your large ball of dough in plastic wrap and place it in the fridge to chill for 30min. keto puff pastry dough
  8. After 30min you can un-wrap the ball of dough and place it on a greased and lightly vital wheat gluten-floured surface. (I prefer to use two pieces of greased and floured parchment paper for this). If not using parchment paper on the bottom, at least use one piece on top of your dough. This will prevent the rolling pin from sticking to the dough.
  9. Roll the dough out length-wise to get a long rectangle. Fold one side of the dough inwards, then the other like folding a brochure or letter. Gently push any rough edges in to straighten out the shape of your dough. Then turn it 90*. flour the surface and top of the dough again and repeat the first step of rolling it out into a long rectangle..then again fold it like a letter. Repeat this process 4-5 times in total. Your dough may get tough to roll out. If this happens, simply refrigerate and cover the dough for another 30min – 1 hour to allow the gluten time to relax. keto pastry dough low carb pastry dough keto pastry dough folded keto butter dough keto croissant dough low carb croissant dough folded
  10. After these initial 4-5 folds, refrigerate your dough for 30min. 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 super tough, just roll it out as much as you can, wrap it in plastic wrap and refrigerate, then continue to roll after 30min. keto croissant dough recipe
  11. Once you are down with rolling and folding, make sure your dough chills for at least 30min prior to the next step. 
  12. Take your dough out, un-wrap it and slice it evenly in half. Re-wrap one half and place it back in the fridge for later.low carb croissant dough recipe keto puff pastry recipe keto pastry dough butter layers
  13. Roll out this piece of croissant dough again, but this time, width-wise AND length-wise to create a large thicker rectangle. low carb croissant dough
  14. Make sure your dough gets about as thin as you can get it. It will likely be about 1/4 of an inch thick (basically thin but still easy to pick up without breaking).  
  15. Cut any weird un-even edges off your rectangle using a sharp knife or pizza cutter (save the dough!) Then for LARGE croissants, cut the rectangle diagonally from one corner to the other into 2 long triangles. For SMALL croissants cut the original rectangle of dough into 2 smaller rectangles by slicing down the center, then slice those 2 rectangles into 4 triangles. keto vital wheat gluten croissant dough vital wheat gluten croissants
  16. Use the left-over scraps to form one final large croissant by placing the pieces of dough together and rolling them out to form another rough long triangle. (Or form 2 more croissants if making smaller croissants). 
  17. Take the triangles and using a knife or pizza cutter, slice just a bit up the middle of the short FLAT side of the triangle (see photos). Then pinch the corners of this side and gently pull them apart slightly (again, see the photos). This just helps our croissants look prettier after rolling them up. Roll the croissants 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. Don't worry if it's not completely sticking just yet. Repeat this process for all of your croissant triangles. rolling keto croissants
  18. Place finished croissants on a parchment-lined baking sheet spaced evenly apart. Remove your second-half of the dough from the fridge and repeat this same process. 
  19. Once you have all of your croissants on a parchment-lined baking sheet, whisk together your egg and water until smooth, then lightly brush all of the croissants with the mixture. Cover your croissants with plastic wrap (you can tent your plastic wrap by using small up-side down cups in the center of your tray to prevent the plastic wrap from sticking to the dough at all). Then let the croissants rise for ~1 hour – an hour and 20min in a draft-free space around 75° to 80°F, DO NOT put them somewhere particularly warm. If you let them rise past this time, the butter may melt. Also note these croissants will not double in size but rather grow just slightly (about 1.25 to 1.5x in size). egg wash
  20. During the last 20min of rising, pre-heat your oven to 375*F. Place your oven rack on a the highest setting if your oven tends to brown more from the bottom-up, place the rack on a lower or middle shelf if it browns more from the top-down. 
  21. Very gently brush the croissants with a touch more of the egg mixture IF they seem dry (note – this will cause MORE browning so be careful not to put too much).the best keto croissants recipe
  22. Bake the croissants for ~20min or until a golden brown colour. Keep an eye on them. If you find the tops browning too quickly, cover them with tin foil part-way though and keep baking them at a slightly lower temperature to fully cook the centers. (Note – even if the centers come out soft, they do set-up a bit the day after). the best keto croissants recipe
  23. Place the finished croissants on a plate to cool slightly, then serve warm with butter and jam or whichever toppings you prefer. I hope you enjoy the best keto croissants recipe!

keto pastry recipe

the best keto croissants recipe

keto vital wheat gluten puff pastry healthy low carb breakfast

the best keto croissants recipe

Nutrition for 1/8th of recipe (1 large croissant): 311 calories | 27.9g fat | 2.9g NET carbs | 11.7g protein | 5.7g fiber

You can store these croissants at room temperature in a ziplock bag for up to 3 days (after that they just lose a lot of their freshness). 

For the best results, I recommend freezing these and removing only the ones you want when you want them! I take one out of the freezer every morning and microwave it for ~25s on a plate until warm. You can also let it thaw at room temperature or re-heat wrapped in tin-foil in a 350*F oven just until warm.

how to make keto croissants
Print Recipe
5 from 1 vote

The Best Keto Croissants Recipe (2021)

Flaky, buttery, keto croissants. The BEST you will ever make. **PLEASE READ TIPS FOR THIS RECIPE**
Prep Time45 mins
Cook Time20 mins
Refrigeration Time1 hr 30 mins
Total Time2 hrs 35 mins
Course: Breakfast
Keyword: croissants, keto croissants, the best keto croissants
Servings: 8 croissants
Calories: 311kcal

Ingredients

  • 2 tbsp warm water 30ml (NOT hot)
  • 2 tsp active dry yeast 8g
  • 2 tbsp inulin 14g
  • 3/4 cup + 1 tbsp vital wheat gluten 100g
  • ~1/2 cup allulose 75g (or 1/4 cup of a sweetener that measures like sugar)
  • 1/3 cup oat fiber 42g
  • 1/3 cup lupin flour 32g
  • 1 tbsp coconut flour 8g
  • 1 1/2 tbsp baking powder
  • 1/2 tsp xanthan gum
  • 1/2 tsp cinnamon optional, I like the flavour it adds!
  • 1/4 tsp salt 1/2 tsp if using unsalted butter
  • 1 cup cold salted butter 250g
  • 6 tbsp cold water 90ml (add a touch extra ONLY if needed)
  • 7 tbsp cold heavy cream 105ml
  • additional vital wheat gluten for flouring surface
  • 1 whole egg + 1 tbsp water for brushing

Instructions

  • In a small bowl, add the 2 tbsp warm water, yeast and inulin and use a fork to gently stir everything once. Cover with saran wrap and set aside.
  • In a large bowl, whisk together all of your dry ingredients including; vital wheat gluten, allulose sweetener, oat fiber, lupin flour, coconut flour, baking powder, xanthan gum, cinnamon and salt.
  • Next, chop the cold butter into rough small chunks (they don't have to be even) and add them to the bowl.
  • Use a fork or dough blender to cut the butter into the dry ingredients and make the pieces smaller. (I like to use the end of the fork to poke down on the pieces. This may take a bit. Don't worry about the pieces being perfectly small!)
  • Once the pieces are about the size of mentos as I like to say, you can then add the cold water and heavy cream, along with the yeast mixture from earlier (which, should now be quite foamy).
  • Stir everything until the dough starts to come together, then use your hands to form a rough ball. Our goal is not to fully blend the dough, but simply to get it to stick together in a ball shape with chunks of butter still easily visible. Add an extra tablespoon of cold water only if needed.
  • Next, wrap your large ball of dough in plastic wrap and place it in the fridge to chill for 30min.
  • After 30min you can un-wrap the ball of dough and place it on a greased and lightly vital wheat gluten-floured surface. (I prefer to use two pieces of greased and floured parchment paper for this). If not using parchment paper on the bottom, at least use one piece on top of your dough. This will prevent the rolling pin from sticking to the dough.
  • Roll the dough out length-wise to get a long rectangle. Fold one side of the dough inwards, then the other like folding a brochure or letter. Gently push any rough edges in to straighten out the shape of your dough. Then turn it 90*. flour the surface and top of the dough again and repeat the first step of rolling it out into a long rectangle..then again fold it like a letter. Repeat this process 4-5 times in total. Your dough may get tough to roll out. If this happens, simply refrigerate and cover the dough for another 30min - 1 hour to allow the gluten time to relax.
  • After these initial 4-5 folds, refrigerate your dough for 30min. 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 super tough, just roll it out as much as you can, wrap it in plastic wrap and refrigerate, then continue to roll after 30min.
  • Once you are down with rolling and folding, make sure your dough chills for at least 30min prior to the next step.
  • Take your dough out, un-wrap 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. It will likely be about 1/4 of an inch thick (basically thin but still easy to pick up without breaking).
  • Cut any weird un-even edges off your rectangle using a sharp knife or pizza cutter (save the dough!) Then for LARGE croissants, cut the rectangle diagonally from one corner to the other into 2 long triangles. For SMALL croissants cut the original rectangle of dough into 2 smaller rectangles by slicing down the center, then slice those 2 rectangles into 4 triangles.
  • Use the left-over scraps to form one final large croissant by placing the pieces of dough together and rolling them out to form another rough long triangle. (Or form 2 more croissants if making smaller croissants).
  • Take the triangles and using a knife or pizza cutter, slice just a bit up the middle of the short FLAT side of the triangle (see photos). Then pinch the corners of this side and gently pull them apart slightly (again, see the photos). This just helps our croissants look prettier after rolling them up. Roll the croissants 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. Don't worry if it's not completely sticking just yet. Repeat this process for all of your croissant triangles.
  • Place finished croissants on a parchment-lined baking sheet spaced evenly apart. Remove your second-half of the dough from the fridge and repeat this same process.
  • Once you have all of your croissants on a parchment-lined baking sheet, whisk together your egg and water until smooth, then lightly brush all of the croissants with the mixture. Cover your croissants with plastic wrap (you can tent your plastic wrap by using small up-side down cups in the center of your tray to prevent the plastic wrap from sticking to the dough at all). Then let the croissants rise for ~1 hour - an hour and 20min in a draft-free space around 75° to 80°F, DO NOT put them somewhere particularly warm. If you let them rise past this time, the butter may melt. Also note these croissants will not double in size but rather grow just slightly (about 1.25 to 1.5x in size).
  • During the last 20min of rising, pre-heat your oven to 375*F. Place your oven rack on a the highest setting if your oven tends to brown more from the bottom-up, place the rack on a lower or middle shelf if it browns more from the top-down.
  • Very gently brush the croissants with a touch more of the egg mixture IF they seem dry (note - this will cause MORE browning so be careful not to put too much).
  • Bake the croissants for ~20min or until a golden brown colour. Keep an eye on them. If you find the tops browning too quickly, cover them with tin foil part-way though and keep baking them at a slightly lower temperature to fully cook the centers. (Note - even if the centers come out soft, they do set-up a bit the day after).
  • Place the finished croissants on a plate to cool slightly, then serve warm with butter and jam or whichever toppings you prefer. Enjoy the Best Keto Croissants!

Notes

https://www.youtube.com/watch?v=aUdrccQq6dQ

Ingredients Links:

 
 

Tips For Making The Best Keto Croissants

  • When first forming your ball of dough, remember not to over-mix and cause the butter chunks to melt. You want to use your hands to get everything to stick together as best as you can without smushing the butter! 
  • When you first roll out your rough dough into a rectangle, it may not be perfect because the butter is still chunky. This is okay! Simply push messy edges back into the dough and continue with the rolling and folding process. It will smooth out as you go.
  • As I mention in the full recipe, your dough may become difficult to roll out because of the gluten. This recipe doesn't give a lot of resting time as to speed up the croissant-making proces. So if you can't roll the dough out anymore, roll it out as much as you can, wrap it in saran wrap and let it chill for 30min - 1 hour to give the gluten time to relax, then try rolling it out further. You can also break the dough into two halves and roll it that way to make it easier.
  • This recipe makes quite large and filling croissants if you make 7-8 (one sliced with filling could easily make a meal!) Even small croissants are quite filling because of the protein and fiber content in these keto croissants, compared to regular traditional croissants, so just keep that in mind when shaping them!
  • When proofing these croissants, be sure to keep them at a relatively "normal" temperature. Slightly above room temperature is OK. But remember, this means they will rise FASTER so you may need less rising time in total.  These croissants will NOT double in size but rather grow slightly about 1.25 to 1.5x in size. This is NORMAL. 1 hour to an hour and 20 min is plenty of rising time! Too much proofing can cause the butter to melt out of the croissants when baking. They will still be tasty but will flatten slightly (I'm telling you this because it's what happened to my first batch! LOL) 
  • Bake these croissants until golden brown. If the tops brown very early on, be sure to cover the croissants with some tinfoil and continue baking them at a just slightly lower temperature until cooked through. 
 
 

How To Store Keto Croissants / Re-heating Instructions

  • You can store these croissants at room temperature in a ziplock bag for up to 3 days (after that they just lose a lot of their freshness). 
  • For the best results, I recommend freezing these and removing only the ones you want when you want them! I take one out of the freezer every morning and microwave it for ~25s on a plate until warm. You can also let it thaw at room temperature or re-heat wrapped in tin-foil in a 350*F oven just until warm.

Nutrition

Serving: 1large croissant | Calories: 311kcal | Carbohydrates: 2.9g | Protein: 11.7g | Fat: 27.9g | Fiber: 5.7g

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Leave a Comment

Lana McQuown

Friday 9th of April 2021

These didn’t turn out quite like the pictures. When I was weighting the ingredients there was a discrepancy between the cup and weight measurements, for example 2 TBS/14 g was called for, but the weight of one TBS was 11g, if I added the other full TBS, I would be off in weight measurement by quite a bit. This happened with almost all the dried measured ingredients. I tend to rely on weight measurements, so went ahead and just used the stated weight measurement despite the inconsistency. The end results were a softer, darker dough that spread quite a bit. They weren’t bad and they had some characteristics of a croissant, in fact I want to try the recipe again using different measurements to see if the results might be better. This is definitely better then the fathead version and will do in a pinch when you can’t have a regular croissant. Thank you for all the hard work you put in to creating a Keto substitute for this bakery staple.

sammysamgurl

Saturday 10th of April 2021

Thank you so much Lana! I'm sorry to hear they didn't turn out quite as they should! I myself use gram measurements for everything so usually those are most accurate. Sometimes brands of flours can alter the recipe depending on how they are processed. I'm wondering if that's the case here. If that's the issue, it's like you say, just adjusting a bit here and there should help to get the exact texture you are searching for! In this particular recipe I used the brands: Ecoideas Organic Lupin Flour, LifeSource Oat Fiber and Dinavedic Vital Wheat Gluten. Also, if you find your croissants browning too much, it can sometimes be an effect of the allulose. Some people prefer this recipe with a powdered monkfruit sweetener instead (just use about half the amount of sweetener called for if you use this as it's sweeter than allulose!) Anyways, I hope some of those tips help! Thank you for leaving the thoughtful comment!

Maureen

Monday 29th of March 2021

I never, ever comment on these recipe boards. I have baked, now, both the original 2020 version, and this 2021 version, and both are absolutely stunning. I am keto/low carb for health reasons, and it's really grueling sometimes. I grew up going to French bakeries in Los Angeles and I'm Asian, so pastries, breads, noodles, rice-- all have been difficult to give up. These two croissant recipes have suddenly made that bearable. Both are delicious and decadent, and really not at all difficult to make. I had never attempted to make any form of pastry before, so that's saying something! Anyway, these recipes make it possible for me to stick to a way of eating that is necessary for my health. That's really important-- and actually will impact the longevity of my life and thus the time I spend with my family. So, there is real, life-impacting value to creating recipes like this, and sharing them on the internet. Thank you!

Low Carb Keto Lemon Blueberry Muffins | Mouthwatering Motivation

Monday 29th of March 2021

[…] which you may have seen in some of my other recent low carb recipes including my Keto Tortillas, Keto Croissants, Keto Bagels and more! This ingredient makes for insanely soft and “fluffy” keto baked […]

Anna

Sunday 21st of February 2021

Hello! These look amazing!!! I've been trying to find a palatable keto croissant recipe FOREVER!! So far, the best I had found were recipes that made something tasty enough, but did NOT resemble real croissants enough to satisfy my craving for them. I'm VERY excited to try this recipe, it is quite different from one's I've already tried so I'm very hopeful! Quick question; I know I shouldn't go into this making ingredient substitutions, but do you think I could sub resistant wheat starch for the oat fiber?

sammysamgurl

Sunday 21st of February 2021

Thank you so, so much!! I’m really happy I could help! I can promise you these are just like real croissants! I had a non-keto friend try them to compare and she devoured one and ate the other 2 the next day for breakfast! She said “Woah, these are good”. 😂 Anyways, in terms of oat fiber, i thinkkkk you could try subbing the resistant wheat starch! I’ve actually been trying to bake with that ingredient but it seems to be tough to find where I am! So you’ll have to let me know how it goes! I would just suggest adding your liquid slowly because you may need more or less water/cream to get the dough to the right consistency. Just try to keep the ratio of water to cream ~1:1.

I hope that helps! Goodluck! I hope you get to eat delicious croissants again! 😁 Let me know if you have any other questions.

The Best Keto Croissants | Mouthwatering Motivation

Thursday 18th of February 2021

[…] UPDATE: SEE MY 2021 IMPROVED VERSION: HERE […]

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