Sugar-Free Chocolate Croissant
Indulge guilt-free in the irresistible flakiness of these **Sugar-Free Chocolate Croissants**, a low-carb twist on the classic French treat. Made with wholesome almond flour and free of refined sugars, these croissants are delicately sweetened with stevia and filled with rich, sugar-free dark chocolate. The light and buttery dough, created by folding cold unsalted butter into an almond flour base, delivers a tender texture without sacrificing decadence. Perfect for those seeking a keto-friendly or diabetic-friendly pastry, these croissants are as delightful to bake as they are to eat. Whether served warm for breakfast or paired with your favorite afternoon coffee, they offer all the indulgence of a traditional chocolate croissant—without the sugar crash!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 cup Cold unsalted butter
- 0.5 cup Whole milk
- 2.25 teaspoons Yeast
- 1 tablespoon Stevia powder
- 0.5 teaspoon Salt
- 1 Egg
- 2 bars Sugar-free dark chocolate
- 1 beaten egg Egg wash (1 egg beaten with 1 tablespoon of cream)
Instructions
In a small bowl, dissolve the yeast and stevia powder in the warm milk. Let it sit for about 10 minutes until frothy.
In a large mixing bowl, combine the almond flour and salt.
Slice the cold butter into thin sheets and add to the almond flour mixture. Use your hands or a pastry blender to incorporate the butter into the flour until you have a crumbly texture.
Add the yeast mixture and the egg to the flour and butter mixture. Mix gently until the dough forms a ball.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
After chilling, roll out the dough into a large rectangle (about 12x18 inches) on a floured surface.
Break the sugar-free dark chocolate bars into small pieces or strips.
Cut the dough into triangles with a base of about 3-4 inches.
Place 1-2 pieces of chocolate near the base of each triangle, then roll each triangle from the base towards the tip to form croissant shapes.
Place the rolled croissants on a baking sheet lined with parchment paper, spacing them evenly.
Brush each croissant with the egg wash.
Preheat your oven to 375°F (190°C).
Bake the croissants for 18-20 minutes until golden brown.
Allow them to cool on a wire rack before serving.
Nutrition Facts
Calories |
4011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 368.1 g | 472% | |
| Saturated Fat | 173.4 g | 867% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 776 mg | 259% | |
| Sodium | 1413 mg | 61% | |
| Total Carbohydrate | 160.3 g | 58% | |
| Dietary Fiber | 56.3 g | 201% | |
| Total Sugars | 13.1 g | ||
| Protein | 71.5 g | 143% | |
| Vitamin D | 5.7 mcg | 29% | |
| Calcium | 776 mg | 60% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 1730 mg | 37% | |
*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.
