High Protein Low Carb Croissant
Indulge in the buttery, flaky goodness of a croissant—with a healthy twist! This High Protein Low Carb Croissant recipe combines the decadence of a classic pastry with the benefits of a low-carb, high-protein lifestyle. Crafted with almond flour, whey protein powder, and vital wheat gluten, these croissants are perfect for keto and fitness enthusiasts alike. The recipe features a careful balance of ingredients to create soft, golden layers, all while keeping carbs to a minimum. An egg wash provides a sun-kissed crust, while a touch of erythritol adds a hint of sweetness without the guilt. Ready in just over an hour, these croissants are ideal as a breakfast centerpiece or an on-the-go snack. Satisfy your cravings with this nutritious and delicious alternative that doesn’t compromise on flavor!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cups Whey protein powder
- 0.25 cups Vital wheat gluten
- 0.5 cups Unsalted butter, cold
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 2 tablespoons Erythritol or preferred low-carb sweetener
- 0.25 cups Cold water
- 1 teaspoon Active dry yeast
- 1 large Egg white
- 1 large Egg yolk, for egg wash
- 1 tablespoon Water, for egg wash
Instructions
In a small bowl, combine the active dry yeast and cold water, and let it sit for 5 minutes until bubbly.
In a large bowl, mix almond flour, whey protein powder, vital wheat gluten, baking powder, salt, and erythritol.
Cut the cold butter into small cubes and incorporate it into the dry ingredients using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Stir the yeast mixture and egg white into the dry ingredients until a dough forms. Knead gently in the bowl until smooth.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow the butter to firm up.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
On a lightly floured surface (using almond flour), roll out the chilled dough into a large rectangle about 1/4 inch thick.
Cut the dough into triangles, approximately 5 inches wide at the base.
Starting at the base of each triangle, gently roll toward the tip to form a croissant shape. Place each on the prepared baking sheet, point side down.
In a small bowl, beat the egg yolk with the tablespoon of water to make the egg wash. Brush each croissant lightly with the egg wash.
Bake in the preheated oven for 15-20 minutes, or until golden brown and cooked through.
Allow to cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
2206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.7 g | 225% | |
| Saturated Fat | 68.7 g | 344% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 472 mg | 157% | |
| Sodium | 1829 mg | 80% | |
| Total Carbohydrate | 74.1 g | 27% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 7.6 g | ||
| Protein | 129.3 g | 259% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 624 mg | 48% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 527 mg | 11% | |
*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.
