Paleo Croissant aux Amandes
Indulge in the nutty, buttery essence of a classic French treat with this Paleo Croissant aux Amandes recipe, crafted for clean eating enthusiasts and almond lovers alike. Utilizing a combination of almond flour, arrowroot starch, and coconut flour, these grain-free, paleo-friendly croissants capture the flaky texture you crave in a pastry without compromising dietary preferences. Each bite is layered with creamy almond butter, delicately sliced almonds, and a touch of honey for natural sweetness, while cinnamon adds a warm, aromatic finish. The beauty of this recipe lies in its simplicity, with easy-to-follow steps and a prep-to-serve time of barely over an hour. Perfect for brunch spreads, an elegant tea party, or your afternoon indulgence, these golden, nutrient-rich treats prove that decadence can indeed be wholesome. Whether you're looking for paleo pastries or a gluten-free croissant alternative, this recipe guarantees flavor, texture, and satisfaction.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 cup Arrowroot starch
- 0.25 cup Coconut flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Cold coconut oil
- 3 large Eggs
- 2 tablespoons Honey
- 1 teaspoon Vanilla extract
- 0.5 cup Almond butter
- 0.25 cup Sliced almonds
- 0.5 teaspoon Cinnamon
- 2 tablespoons Almond milk
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine almond flour, arrowroot starch, coconut flour, baking powder, and salt.
Cut in the cold coconut oil using a pastry cutter or fork until the mixture resembles coarse crumbs.
In a separate bowl, whisk together 2 eggs, honey, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until a dough forms. Do not over mix.
Place the dough between two pieces of parchment paper and roll it out to a rectangle about 1/4-inch thick.
Spread almond butter evenly over the dough.
Sprinkle sliced almonds on top of the almond butter layer, pressing them in gently to adhere.
Carefully roll the dough from the long side until a log is formed.
Slice the log into 8 equal pieces and place each piece cut side up onto the prepared baking sheet.
In a small bowl, whisk the remaining egg with almond milk. Brush this mixture over each croissant to aid browning.
Sprinkle a pinch of cinnamon over each croissant.
Bake for 18-20 minutes or until golden brown and firm to the touch.
Allow to cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 159 mg | 7% | |
| Total Carbohydrate | 44.3 g | 16% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 6.9 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 149 mg | 11% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 399 mg | 8% | |
*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.
