Sugar-Free Strawberry Croissant
Indulge in the buttery, flaky decadence of a homemade Sugar-Free Strawberry Croissant, perfect for satisfying your sweet tooth without added sugar. This recipe combines delicate layers of hand-laminated croissant dough, crafted with unsalted butter and erythritol for a guilt-free treat, with a naturally sweet, fresh strawberry filling enhanced by a touch of tangy lemon juice. Featuring a seamless balance of culinary artistry and wholesome ingredients, these croissants are golden, flaky, and bursting with fruit-forward flavor. Whether you're catering to a sugar-free lifestyle or simply looking for a lighter breakfast pastry, these croissants are the ultimate brunch or snack companion. Effortlessly customizable with the optional egg wash for a glossy finish, they’re delicious fresh from the oven or kept for later enjoyment.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 225 grams Unsalted butter
- 350 grams All-purpose flour
- 7 grams Instant yeast
- 5 grams Salt
- 120 ml Milk (lukewarm)
- 120 ml Water (lukewarm)
- 20 grams Erythritol
- 250 grams Fresh strawberries (hulled and chopped)
- 15 ml Lemon juice
- 15 grams Powdered erythritol
- 1 unit Egg (for egg wash, optional)
- 15 ml Water (for egg wash, optional)
Instructions
In a large mixing bowl, combine the flour, instant yeast, salt, and erythritol. Mix briefly to combine the dry ingredients.
Add lukewarm milk and water to the dry mixture. Stir until a soft dough forms, then knead on a floured surface for about 5 minutes until smooth. Cover the dough with plastic wrap and let it rest for 30 minutes.
Take the butter out of the fridge and sandwich it between two pieces of parchment paper. Roll it out into a rectangular slab, about 1 cm thick. Chill in the fridge while the dough is resting.
Roll out the rested dough into a larger rectangle than the butter slab. Place the butter slab in the center of the dough and fold the edges of the dough over the butter, sealing it completely.
Roll out the dough (encased with butter) into a long rectangle and then fold it into thirds, like a letter. Chill in the refrigerator for 30 minutes. Repeat this rolling and folding process two more times, chilling between each fold.
While the dough is chilling, prepare the sugar-free strawberry filling. Add chopped strawberries to a saucepan along with lemon juice and powdered erythritol. Cook over medium heat, mashing the strawberries slightly, until the mixture thickens (about 10-12 minutes). Let the filling cool completely.
After the final chill, roll out the dough into a large rectangle, about 5 mm thick. Cut the dough into 8 triangles.
Place a spoonful of cooled strawberry filling at the base of each triangle. Roll each triangle from the base to the tip, forming the croissant shape. Place the croissants on a baking sheet lined with parchment paper.
Preheat the oven to 190°C (375°F). Optional: Whisk one egg with water and lightly brush the croissants for a golden finish.
Bake the croissants in the preheated oven for 18-20 minutes or until golden brown and flaky.
Let the croissants cool slightly before serving. Enjoy your sugar-free strawberry croissants fresh or store in an airtight container for up to 2 days.
Nutrition Facts
Calories |
3150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.8 g | 263% | |
| Saturated Fat | 116.1 g | 580% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 693 mg | 231% | |
| Sodium | 2129 mg | 93% | |
| Total Carbohydrate | 332.0 g | 121% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 20.0 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 319 mg | 25% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 1146 mg | 24% | |
*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.
