Dairy-Free Low Carb Croissant
Indulge in the buttery decadence of croissants with a guilt-free twist—our Dairy-Free Low Carb Croissant recipe is a game-changer for those following keto, paleo, or dairy-free diets. Made with nutrient-packed almond and coconut flours, psyllium husk powder for added fiber, and a touch of xanthan gum for elasticity, these low-carb delights offer the perfect flaky texture without refined carbs or dairy. The subtle richness of melted coconut oil and the tang of apple cider vinegar create a harmonious balance of flavor, while unsweetened almond milk keeps them light and airy. Ready in under an hour, these golden-brown croissants are ideal for breakfast, as an afternoon treat, or paired with your favorite savory spreads. Effortless to make and scrumptious to savor, they’re a must-try for anyone seeking healthier baked goods.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cups Coconut flour
- 2 tablespoons Psyllium husk powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 3 units Eggs, large
- 0.25 cups Coconut oil, melted
- 0.5 cups Unsweetened almond milk
- 0.5 teaspoon Xanthan gum
- 1 teaspoon Apple cider vinegar
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, psyllium husk powder, baking powder, salt, and xanthan gum. Mix well to evenly distribute the dry ingredients.
In a separate bowl, whisk together the eggs, melted coconut oil, unsweetened almond milk, and apple cider vinegar until fully combined.
Pour the wet ingredients into the dry ingredients and mix gently until a dough forms.
Place the dough onto a piece of parchment paper. Place another piece of parchment paper on top of the dough and roll it out into a rectangle approximately 1/4 inch thick.
Using a sharp knife or a pizza cutter, slice the dough into triangle shapes, about 8 triangles total.
Starting from the wider end of each triangle, gently roll the dough towards the point to form a croissant shape.
Place the rolled croissants onto the prepared baking sheet, making sure there's space between each one.
Bake in the preheated oven for 20 to 25 minutes, or until the croissants are golden brown and firm to the touch.
Allow the croissants to cool slightly on a wire rack before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
1979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.8 g | 214% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 555 mg | 185% | |
| Sodium | 1823 mg | 79% | |
| Total Carbohydrate | 84.5 g | 31% | |
| Dietary Fiber | 48.7 g | 174% | |
| Total Sugars | 12.6 g | ||
| Protein | 66.6 g | 133% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 717 mg | 55% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1833 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
