Paleo Low Carb Croissant
Flaky, buttery, and irresistibly soft, this Paleo Low Carb Croissant is a game-changer for anyone following a paleo or low-carb lifestyle. Crafted with a nutrient-rich blend of almond flour, coconut flour, and psyllium husk powder, these croissants deliver all the texture of traditional pastries without the grains or excess carbs. The dough's multiple folds and careful rolling technique create beautifully layered crescents that bake to golden perfection. With grass-fed butter, a touch of lemon juice for balance, and a silky almond milk egg wash, these croissants are as indulgent as they are wholesome. Perfect for breakfast, brunch, or a snack, they’re a guilt-free way to enjoy an authentic pastry experience. Plus, they’re oven-ready in under an hour, making them a go-to recipe for any occasion!
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.25 cup coconut flour
- 2 tablespoons psyllium husk powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsalted grass-fed butter
- 2 large eggs
- 2 teaspoons lemon juice
- 1 cup water
- 1 large egg yolk
- 1 tablespoon unsweetened almond milk
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, psyllium husk powder, baking soda, and salt. Mix until well combined.
Cut the butter into small cubes and freeze it for about 10 minutes until very cold.
Add the chilled butter to the flour mixture and use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse sand. The pieces of butter should be pea-sized.
In a separate bowl, whisk together the eggs, lemon juice, and water.
Make a well in the center of the flour mixture and pour in the egg mixture. Mix gently until a dough forms. Be cautious not to overwork the dough.
Place the dough between two sheets of parchment paper and roll it into a rectangle about 12 inches by 8 inches.
Fold the dough into thirds, like a letter, then roll it out again to the same size. Repeat this process two more times to create layers.
After the final fold, shape the dough into a rectangle and cut it into 8 equal triangles.
Roll each triangle from the wide end to the tip to form a crescent shape and place them on the prepared baking sheet.
In a small bowl, combine the egg yolk and almond milk for the egg wash and gently brush it over each croissant.
Bake in the preheated oven for 20 to 25 minutes or until golden brown and firm to the touch.
Allow to cool on a wire rack for at least 10 minutes before serving.
Nutrition Facts
Calories |
3189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 300.7 g | 386% | |
| Saturated Fat | 134.1 g | 670% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1064 mg | 355% | |
| Sodium | 2664 mg | 116% | |
| Total Carbohydrate | 80.4 g | 29% | |
| Dietary Fiber | 48.8 g | 174% | |
| Total Sugars | 10.6 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 628 mg | 48% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 589 mg | 13% | |
*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.
