Sugar-Free Croissant aux Amandes
Indulge in the delicate, buttery layers of this **Sugar-Free Croissant aux Amandes**, a guilt-free twist on the classic French almond croissant. Made with wholesome whole wheat flour, creamy unsweetened almond milk, and a touch of natural stevia or erythritol, this recipe is perfect for those seeking a sugar-free pastry option without compromising on flavor. Each croissant is delicately filled with a rich almond paste, infused with sugar-free almond extract, and topped with a sprinkling of sliced almonds for a delightful crunch. Skillfully laminated with chilled butter to achieve irresistibly flaky layers, these croissants are a labor of love, with impressive results that are worth every step. Perfect for breakfast, brunch, or an indulgent snack, these croissants make it easy to enjoy a bakery-quality treat at home while aligning with your sugar-free lifestyle.
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Recipe Information
Ingredients
- 500 grams Whole wheat flour
- 250 grams Unsalted butter, chilled and cubed
- 150 ml Warm water
- 150 ml Unsweetened almond milk
- 7 grams Yeast
- 10 grams Salt
- 20 grams Stevia or erythritol-based sweetener
- 100 grams Almond meal
- 5 ml Sugar-free almond extract
- 1 Egg (beaten for wash)
- 50 grams Sliced almonds
Instructions
In a large bowl, mix the whole wheat flour and salt together. Set aside.
In a small bowl, dissolve the yeast in warm water. Let it sit for about 5 minutes until it becomes frothy.
Add the yeast mixture and almond milk into the flour mixture, and knead the dough until smooth and elastic. Cover with a damp cloth and let it rest for about 45 minutes to an hour until it doubles in size.
Once the dough has risen, roll it out on a lightly floured surface into a large rectangle, about 1 cm thick.
Place the chilled butter slices evenly across two-thirds of the rolled-out dough. Fold the uncovered dough over the butter, then fold again, creating a brochure-like fold.
Turn the dough 90 degrees and roll it out into a rectangle again. Fold the dough into thirds once more.
Wrap the folded dough in plastic wrap and refrigerate it for at least an hour. Repeat this process two more times for flaky layers.
Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit). Line a baking sheet with parchment paper.
In a medium bowl, mix the almond meal, sweetener, and almond extract until it forms a smooth paste.
After the final fold, roll out the dough into a rectangle about 5 mm thick. Cut into triangles for croissants.
Spread a thin layer of the almond paste on each triangle and tightly roll them up from the base to form the classic croissant shape.
Place the rolled croissants on the prepared baking sheet, cover with a cloth and allow them to proof for about 30 minutes.
Brush the croissants with beaten egg, sprinkle sliced almonds on top, and bake for 20-25 minutes or until they are golden brown.
Allow them to cool slightly before serving. They are best enjoyed fresh.
Nutrition Facts
Calories |
4479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 294.5 g | 378% | |
| Saturated Fat | 137.0 g | 685% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 731 mg | 244% | |
| Sodium | 4160 mg | 181% | |
| Total Carbohydrate | 418.3 g | 152% | |
| Dietary Fiber | 80.2 g | 286% | |
| Total Sugars | 8.4 g | ||
| Protein | 110.0 g | 220% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 883 mg | 68% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 3356 mg | 71% | |
*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.
