Paleo Homemade Baked Croissants
Indulge in the flaky, golden perfection of Paleo Homemade Baked Croissants—a delightful, grain-free twist on the classic pastry. Made with a wholesome blend of almond flour, coconut flour, and tapioca flour, these croissants are light, buttery, and entirely gluten-free. The use of chilled coconut oil ensures a tender crumb, while hints of honey and vanilla provide a subtle sweetness. This easy-to-follow recipe yields a dozen crescent-shaped delights, baked to golden perfection, and ready in just 90 minutes from start to finish. Perfect for a Paleo-friendly breakfast or snack, these croissants are as impressive as they are delicious. Whether enjoyed plain or paired with your favorite Paleo spreads, these handmade pastries are a must-try for anyone seeking a healthier take on a timeless favorite.
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Recipe Information
Ingredients
- 2 cups almond flour
- 1 cup tapioca flour
- 0.25 cup coconut flour
- 2 teaspoons baking powder
- 0.5 teaspoon sea salt
- 0.5 cup coconut oil, solid and chilled
- 2 pieces large eggs
- 0.25 cup almond milk
- 2 tablespoons honey
- 1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the almond flour, tapioca flour, coconut flour, baking powder, and sea salt until fully combined.
Cut the chilled coconut oil into small pieces and add it to the flour mixture. Use a pastry cutter or fork to blend the coconut oil into the dry ingredients until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the eggs, almond milk, honey, and vanilla extract until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring with a spoon until a dough begins to form.
Turn the dough out onto a piece of parchment paper and gently knead it a few times until smooth. If the dough is sticky, you can dust it lightly with tapioca flour.
Roll the dough into a rectangle about 1/4 inch thick.
Cut the dough into 12 triangles. Starting from the wide end, roll each triangle toward the pointed end to form a crescent shape.
Place the croissants onto the prepared baking sheet, leaving a little space between each piece.
Bake in the preheated oven for 25-30 minutes or until the croissants are golden brown.
Remove from the oven and allow the croissants to cool slightly before serving.
Nutrition Facts
Calories |
2988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.7 g | 294% | |
| Saturated Fat | 116.8 g | 584% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2270 mg | 99% | |
| Total Carbohydrate | 212.7 g | 77% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 52.6 g | ||
| Protein | 59.7 g | 119% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 599 mg | 46% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 394 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.
