Say what???? Keto croissants? Oh yes

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

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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!!!

5 comments

  1. Diane

    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

      It is in the recipe Card diane

      Reply

  2. ywarnick

    Those looks delicious as always, thank you

    Reply

  3. Andrea Heras

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

    Reply

    1. heelsandspices

      Sweet sistah 😘😘

      Reply

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