Sugar-Free Almond Croissant
Indulge guilt-free with this decadent recipe for Sugar-Free Almond Croissants—your new favorite treat for breakfast or brunch. This refined yet wholesome creation features almond flour and whole wheat pastry flour for a delicate, buttery base, while powdered erythritol keeps the sweetness sugar-free and health-conscious. Flaky layers, achieved through a classic folding technique, are filled with creamy almond butter infused with vanilla and almond extract for a nutty richness. Toasted sliced almonds and a golden egg wash finish add a touch of elegance to every bite. With no added sugar, these homemade croissants promise all the indulgence without compromising your health goals. Perfect for pairing with coffee or tea, they're an irresistible combination of flavor and texture, crafted to delight the senses.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 90 g Almond flour
- 200 g Whole wheat pastry flour
- 170 g Unsalted butter, cold
- 0.5 tsp Salt
- 7 g Yeast
- 120 ml Warm water
- 50 ml Milk
- 1 large Egg
- 1 tsp Vanilla extract
- 0.5 tsp Almond extract
- 30 g Powdered erythritol
- 100 g Almond butter
- 1 serving Egg wash (1 egg, beaten with 1 tbsp milk)
- 30 g Sliced almonds
Instructions
In a small bowl, dissolve the yeast in warm water and let it sit for about 5-10 minutes until frothy.
In a large mixing bowl, combine the whole wheat pastry flour and salt. Add the cold diced butter and rub it into the flour until the mixture resembles coarse crumbs.
Make a well in the center of the flour mixture. Add in the frothy yeast mixture, milk, egg, vanilla extract, and almond extract. Mix until it forms a sticky dough.
Turn the dough out onto a lightly floured surface and knead it briefly to bring it together. Shape it into a rectangle, wrap it in plastic wrap, and refrigerate for at least 1 hour to allow the gluten to relax.
After an hour, roll out the dough on a floured surface into a rectangle about 1 cm thick. Fold the rectangle in thirds like a letter (this is the first fold). Wrap and chill for 1 hour.
Repeat the rolling and folding process two more times, chilling the dough for 1 hour in between each fold. This creates the flaky layers characteristic of croissants.
After the final fold, roll the dough out into a large rectangle, about 5 mm thick.
Cut the rectangle into 8 equal triangles. At the base of each triangle, place about 1 tablespoon of almond butter mixed with powdered erythritol, then roll up the triangles starting from the base toward the tip.
Curve the ends of each rolled triangle to form a crescent shape. Place the croissants on a baking sheet lined with parchment paper.
Cover with a clean kitchen towel and let them rise in a warm area until doubled in size, about 1-1.5 hours.
Preheat the oven to 200°C (400°F).
Brush the tops of the croissants with egg wash and sprinkle with sliced almonds.
Bake the croissants for 18-20 minutes, or until golden brown.
Remove from the oven and let them cool slightly before serving. Enjoy your sugar-free almond croissants warm!
Nutrition Facts
Calories |
3540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.9 g | 349% | |
| Saturated Fat | 101.7 g | 508% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 805 mg | 268% | |
| Sodium | 1422 mg | 62% | |
| Total Carbohydrate | 235.6 g | 86% | |
| Dietary Fiber | 49.3 g | 176% | |
| Total Sugars | 15.6 g | ||
| Protein | 95.6 g | 191% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 774 mg | 60% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2095 mg | 45% | |
*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.
