Sugar-Free Chocolate Almond Croissant
Indulge guilt-free with these Sugar-Free Chocolate Almond Croissants, a dreamy combination of buttery, flaky pastry, rich unsweetened dark chocolate, and a subtly sweet almond filling made with erythritol for a low-carb delight. This recipe highlights a carefully crafted dough, layered with fold-and-roll techniques to achieve the perfect, golden-brown puffiness, all while skipping the added sugar. Ideal for weekend brunches or as a healthier dessert, these croissants take time to prepare but reward you with bakery-worthy elegance and flavor. Serve them warm for an irresistibly melty chocolate center and pair with a steaming cup of coffee or tea for the ultimate indulgent treat! Keywords: sugar-free croissant recipe, low-carb almond croissant, unsweetened chocolate pastry, keto-friendly croissant idea, homemade flaky croissants.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Unsalted butter, cold
- 0.5 teaspoons Salt
- 0.75 cups Cold water
- 2.25 teaspoons Active dry yeast
- 0.5 cup Milk, warm
- 1 cup Almond meal
- 0.5 cup Erythritol sweetener
- 1 large Egg
- 1 teaspoon Vanilla extract
- 4 ounces Unsweetened dark chocolate
- 1 large Egg for egg wash
Instructions
In a small bowl, dissolve the yeast in the warm milk. Let it sit for about 5 minutes until frothy.
In a large bowl, combine flour and salt. Cut in the cold butter using a pastry cutter or two knives until the mixture resembles coarse crumbs.
Pour the yeast mixture and cold water into the flour mixture. Stir just until the dough comes together. It will be sticky. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight.
For the almond filling, combine the almond meal, erythritol, one egg, and vanilla extract in a bowl. Mix until well combined and set aside.
Once the dough is chilled, roll it out on a lightly floured surface into a rectangle about 15x10 inches.
Fold the dough into thirds like a letter (fold one short side to the middle, then fold the other short side over the top). Rotate the dough 90 degrees and roll out again into a 15x10 inch rectangle.
Repeat the folding process two more times, wrap the dough in plastic wrap, and chill for another 30 minutes.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roll the dough out onto a lightly floured surface into a large rectangle, about 1/4 inch thick.
Cut the dough into triangles, ideally about 5 inches wide at the base and 9 inches tall.
Place a portion of the almond filling and a piece of chocolate at the wide end of each triangle. Roll each triangle towards the point, forming a crescent shape.
Place the croissants on the prepared baking sheet, leaving space between each. Allow them to rise in a warm place for about 30 minutes.
Brush the tops with egg wash and bake in the preheated oven for 15-20 minutes or until golden brown.
Remove from the oven and let cool slightly before serving.
Nutrition Facts
Calories |
4198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 323.5 g | 415% | |
| Saturated Fat | 167.0 g | 835% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 899 mg | 300% | |
| Sodium | 1198 mg | 52% | |
| Total Carbohydrate | 402.0 g | 146% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 12.3 g | ||
| Protein | 83.2 g | 166% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 646 mg | 50% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 2306 mg | 49% | |
*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.
