Low Sodium Low Carb Croissant
Indulge guilt-free with these golden, flaky Low Sodium Low Carb Croissants, a perfect blend of low-carb and heart-healthy ingredients. Made with nutrient-rich almond flour, psyllium husk, and unsalted butter, these croissants deliver a buttery texture and satisfying flavor without compromising on your dietary goals. The recipe skips traditional high-carb flours and sodium-laden leavening agents, instead incorporating a touch of erythritol for subtle sweetness and xanthan gum for a delicate elasticity. Rolled into elegant crescents and brushed with egg white for a glossy finish, they bake to perfection in just 20 minutes. Whether enjoyed fresh out of the oven or paired with low-carb jams and spreads, these croissants redefine comfort food for keto, low-sodium, and gluten-free diets. Perfect for breakfast, brunch, or a sophisticated snack!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 tablespoon Psyllium husk powder
- 1 teaspoon Baking powder (low sodium)
- 4 tablespoons Butter (unsalted)
- 2 whole Large eggs
- 1 whole Egg white
- 1 cup Unsweetened almond milk
- 2 tablespoons Erythritol sweetener
- 1 teaspoon Xanthan gum
Instructions
Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine almond flour, psyllium husk powder, baking powder, and erythritol. Mix well.
Add the butter to the dry ingredients and use your fingers to incorporate it until it resembles breadcrumbs.
In a separate bowl, whisk together the eggs and almond milk. Stir into the flour mixture until a dough forms.
Sprinkle the xanthan gum over the dough and knead it by hand until smooth.
On a well-floured (almond flour) surface, roll the dough into a rectangle, about 1/4 inch thick.
Cut the dough into triangles with a base of about 4 inches. Carefully roll each triangle from the base to the tip to form a crescent shape.
Place the rolled croissants on a baking sheet lined with parchment paper.
Whisk the egg white in a small bowl and brush it over each croissant for a shiny finish.
Bake in the preheated oven for 18-20 minutes, or until golden brown.
Remove from the oven and allow to cool on a wire rack before serving.
Nutrition Facts
Calories |
1908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.7 g | 219% | |
| Saturated Fat | 40.4 g | 202% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 425 mg | 18% | |
| Total Carbohydrate | 81.8 g | 30% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 9.5 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 1015 mg | 78% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1898 mg | 40% | |
*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.
