Paleo Croissant with Jam
Indulge in the flaky layers and buttery flavor of a classic pastry while staying true to your paleo lifestyle with this Paleo Croissant with Jam recipe. Made with almond flour, tapioca starch, and coconut flour, these croissants achieve a perfect balance of texture and flavor, free from gluten, grains, and refined sugars. The dough is enriched with creamy ghee, a touch of raw honey, and a hint of apple cider vinegar for an irresistibly tender crumb. Each croissant is hand-rolled to perfection, baked to a golden hue, and served alongside a generous helping of natural, paleo-friendly jam. Whether you're enjoying them for breakfast, brunch, or as a guilt-free treat, these croissants are a delightful pastry adventure you won’t want to miss. Ready in just over an hour, this recipe transforms your kitchen into a French bakery—paleo-style!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 cup Tapioca starch
- 1 tablespoon Coconut flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Sea salt
- 0.5 cup Ghee (clarified butter), cold and cubed
- 3 large Eggs
- 2 tablespoons Raw honey
- 1 tablespoon Apple cider vinegar
- 0.5 cup Paleo-friendly jam
- 1 tablespoon Water
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, tapioca starch, coconut flour, baking powder, and sea salt. Blend well using a whisk.
Add the cold, cubed ghee into the dry ingredients. Use a pastry cutter or your hands to blend until the mixture achieves a crumbly texture.
In a separate bowl, lightly beat 2 of the eggs together with the honey and apple cider vinegar.
Add the wet mixture to the dry ingredients and mix until a dough forms. It should be thick yet slightly sticky.
Place the dough onto a piece of parchment paper, flatten it slightly with your hands, and cover it with another piece of parchment paper.
Roll the dough between the parchment papers into a rectangle about 1/4 inch thick. Trim the edges to make it even if necessary.
With a sharp knife or pizza cutter, cut the rectangle into 8 triangles.
Gently roll each triangle from the base to the point, forming them into croissant shapes. Place each croissant onto the prepared baking sheet.
In a small bowl, beat the remaining egg with 1 tablespoon of water. Brush this egg wash over each croissant to ensure a golden finish.
Bake the croissants in the preheated oven for 20-25 minutes, or until they are golden brown.
Once baked, remove the croissants from the oven and let them cool slightly on a wire rack.
Serve warm with a generous dollop of paleo-friendly jam.
Nutrition Facts
Calories |
463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 215 mg | 9% | |
| Total Carbohydrate | 44.0 g | 16% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 10.4 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 81 mg | 6% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 250 mg | 5% | |
*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.
