Low Carb Vegan Croissants
Satisfy your cravings with these irresistible Low Carb Vegan Croissants – a healthier twist on the classic French pastry! Crafted with a blend of almond and coconut flour, ground flaxseed, and psyllium husk powder, these croissants are light, flaky, and entirely gluten-free and plant-based. The recipe utilizes vegan butter and a homemade almond milk buttermilk substitute for a soft, buttery texture, while keeping carbs to a minimum. Perfect for anyone following a low-carb or vegan lifestyle, these croissants are ready in under an hour and make a delightful addition to breakfast spreads or afternoon tea. Serve them warm and golden, fresh out of the oven, for a decadent treat that’s tailored to your diet without sacrificing flavor!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cups Coconut flour
- 2 tablespoons Ground flaxseed
- 1 tablespoon Psyllium husk powder
- 0.5 cups Vegan butter (cold)
- 0.75 cups Unsweetened almond milk
- 1 teaspoon Apple cider vinegar
- 1 tablespoon Erythritol (optional, for a subtle sweetness)
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, ground flaxseed, psyllium husk powder, baking powder, erythritol (if using), and salt. Mix well to evenly distribute the dry ingredients.
Cut the vegan butter into small cubes and add it to the dry mixture. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
In a small bowl, whisk together unsweetened almond milk and apple cider vinegar to make a vegan buttermilk substitute. Let it sit for 2-3 minutes to curdle slightly.
Gradually add the vegan buttermilk to the dry mixture and stir until a dough begins to form. Be careful not to overmix; the dough should be soft but not sticky.
Place the dough onto a lightly floured piece of parchment paper and shape it into a rectangle. Using a rolling pin, roll it out into a thin, even sheet about 1/4-inch thick.
Cut the dough into long triangles. Starting from the base of each triangle, gently roll the dough towards the point to form a croissant shape. Tuck the tips slightly underneath to prevent unrolling during baking.
Arrange the croissants on the prepared baking sheet, leaving enough space between each piece for expansion.
Brush the tops of the croissants with a little almond milk to promote browning.
Bake in the preheated oven for 18-20 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 |
2488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.1 g | 282% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2422 mg | 105% | |
| Total Carbohydrate | 106.5 g | 39% | |
| Dietary Fiber | 54.2 g | 194% | |
| Total Sugars | 13.1 g | ||
| Protein | 63.4 g | 127% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 893 mg | 69% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2095 mg | 45% | |
*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.
