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Say what???? Keto croissants? Oh yes

Breakfast/Café da manhã, Recipes/Receitas, Something sweet/Doces heelsandspices

Croissants, yes, yes and yes. It is something that I fell in love with, since my first day in Paris, back in 1992. Of course that when I started LCHF I told myself that this would be an item out of my menu. So, when I saw it on @gb_hernandez Instagram – www.instagram.com/gb_hernandez (just follow her, she is great and has a beautiful feed full of amazing recipes) I just said to myself “Whaaaatttttt? I must try it.

And so I did. As always, just because I tweak recipes every time, even when they are already great as this one, I tweaked it. Not much, but did. They turn out great when freshly baked, but for my personal taste, they still taste “cheesy” for a sweet croissant (the way I like them, for savory with cheese and prosciutto they will be awesome).

 

I intend to keep tweaking it (I am traveling soon so it will take some time to have a final recipe), and will update it when I am happy with what I achieved. Thank you Gibelly for such a great one!

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LCHF Croissants

by:

0.0 rating
  • V
  • GF
Croissants, yes, yes and yes. It is something that I fell in love with, since my first day in Paris, back in 1992. Of course that when I started LCHF I told myself that this would be an item out of my menu. I know two types of croissants, the melt in your mouth, flaky, croissant I used to eat in Paris, and a chewy one, that is more common here where I live. This one belongs to the second type. Is it the same as a traditional croissant? No. Am I happy with the recipe? Yes. Is it 100% to my taste? No. So I will still keep trying to get there. In the meantime enjoy this one that is really good.
  • Difficulty:Easy
  • Prep Time:10 mins
  • Cook Time:25 mins
  • Serves:4

Nutrition per portion

Ingredients
  • 150g home shredded mozzarella cheese
  • 30g cream cheese
  • 30g coconut flour
  • 4 tbsp melted butter
  • 2 egg whites (60ml)
  • 1/2 tbsp Psyllium powder
  • 2 1/2 tbsp sparkling water
Method
  • Pre heat the oven to 180ºC
  • Line a baking tray with parchment paper
  • Measure all ingredients precisely
  • Add the mozzarella and cream cheese to a microwave proof bowl and microwave it for 20 seconds on high
  • Mix it well, and microwave for another 20 seconds, or until well mixed and melted
  • Beat the egg whites until soft peaks form
  • Add the egg whites, psyllium powder and coconut flour and mix it well until you get a pliable and easy to knead dough
  • Add two tbsp of melted butter and the sparkling water and knead the dough incorporating it well
  • Roll the dough between two sheets of parchment paper, to a 0,5 cm thickness
  • Cut the dough in 2 squares
  • Brush the dough with 1 tbsp melted butter
  • Cut each square into a triangle with an app 12cm wide base
  • Roll the triangles up, from the base to the top, and then give them the curved shape of a croissant
  • Brush them with the remaining butter
  • Bake for 15 to 25 minutes depending on the oven
  • Sprinkle with sifted powdered xylitol or erythritol
Enjoy and be happy!!!

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5 comments

  1. Diane
    August 29, 2018 at 3:02 pm

    Thank you…..I can’t wait to try this….yay, no nut flour!! However, I can’t see how many egg whites I will need. Can you help? Thank you again for sharing your recipes with us!!

    Reply

    1. heelsandspices
      August 29, 2018 at 3:40 pm

      It is in the recipe Card diane

      Reply

  2. ywarnick
    August 30, 2018 at 12:33 am

    Those looks delicious as always, thank you

    Reply

  3. Andrea Heras
    August 31, 2018 at 6:44 pm

    Leave it to Dalila to make a beautiful keto croissant. Add this to my list of “must makes.” 😋

    Reply

    1. heelsandspices
      August 31, 2018 at 6:45 pm

      Sweet sistah 😘😘

      Reply

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