Low Carb Apricot Croissant
Indulge in the buttery, flaky goodness of these Low Carb Apricot Croissants—perfectly crafted for those seeking a guilt-free treat without compromising on flavor. This delightful pastry features a rich dough made from almond flour, coconut flour, and psyllium husk powder, giving it a tender texture and a low-carb twist. Filled with creamy layers of cream cheese and sugar-free apricot jam, each bite delivers a burst of fruity sweetness balanced by a hint of tangy apricot extract. The golden crust is achieved with a simple egg yolk glaze, while the recipe minimizes prep time and maximizes satisfaction in under an hour. Ideal for a keto-friendly breakfast or a refined afternoon snack, these croissants are proof that healthy baking can be utterly delicious.
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Recipe Information
Ingredients
- 200 grams Almond flour
- 50 grams Coconut flour
- 2 tablespoons Psyllium husk powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 100 grams Butter (cold, cubed)
- 2 large Eggs
- 3 tablespoons Greek yogurt
- 50 milliliters Almond milk
- 1 teaspoon Apricot extract
- 100 grams Cream cheese
- 4 tablespoons Sugar-free apricot jam
- 1 Egg yolk
- 1 tablespoon Water
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, psyllium husk powder, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients and use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse crumbs.
In a separate bowl, whisk together eggs, Greek yogurt, almond milk, and apricot extract until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Once chilled, place the dough between two sheets of parchment paper. Roll it out into a rectangle approximately 30 cm by 20 cm.
Spread cream cheese evenly over the rolled-out dough, then follow with a thin layer of sugar-free apricot jam.
Using the parchment paper to help, gently roll the dough from the long edge into a tight log. Slice into 8 equal pieces.
Place the slices onto the prepared baking sheet.
In a small bowl, mix together the egg yolk with water, and brush this glaze over the tops of the croissants.
Bake for 20 minutes or until the croissants are golden brown and flaky.
Let cool for a few minutes before serving. Enjoy your low carb apricot croissants warm or at room temperature.
Nutrition Facts
Calories |
2737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.2 g | 304% | |
| Saturated Fat | 90.0 g | 450% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 876 mg | 292% | |
| Sodium | 2196 mg | 95% | |
| Total Carbohydrate | 112.7 g | 41% | |
| Dietary Fiber | 58.0 g | 207% | |
| Total Sugars | 19.5 g | ||
| Protein | 74.4 g | 149% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 758 mg | 58% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 861 mg | 18% | |
*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.
