Whole30 Homemade Baked Croissants
Indulge in the buttery, flaky goodness of croissants without veering off your Whole30 goals with this Whole30 Homemade Baked Croissants recipe. Crafted with wholesome ingredients like almond flour, tapioca starch, cold coconut oil, and ghee, these croissants are a paleo-friendly and grain-free version of the classic pastry. The careful folding and chilling technique ensures a light, layered texture, while a hint of lemon juice adds brightness to the dough. Perfectly golden and puffed out of the oven, these croissants are not only delicious but entirely compliant with Whole30 guidelines—ideal for satisfying cravings in a healthier way. Serve them warm for breakfast, brunch, or as a snack that feels indulgent yet guilt-free!
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Recipe Information
Ingredients
- 2.5 cups almond flour
- 1 cup tapioca starch
- 2 teaspoons baking powder
- 0.5 teaspoon sea salt
- 0.5 cup cold coconut oil
- 0.25 cup cold ghee
- 1 large egg
- 0.25 cup cold water
- 2 tablespoons lemon juice
Instructions
In a large bowl, combine the almond flour, tapioca starch, baking powder, and sea salt. Mix well to ensure even distribution of the baking powder.
Cut the cold coconut oil and ghee into small cubes. Add them to the flour mixture, using a pastry cutter or two knives to cut in the fats until the mix resembles coarse crumbs.
In a small bowl, whisk together the egg, cold water, and lemon juice. Pour this mixture over the dry ingredients, stirring gently until the dough starts to come together.
Turn the dough onto a lightly floured surface (using a bit more tapioca starch if needed). Carefully knead the dough just until it holds together, being mindful not to overwork it.
Shape the dough into a rectangle, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes to allow the fats to firm up.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
After chilling, roll the dough out into a large rectangle about 1/4 inch thick. Fold the rectangle into thirds like a letter, then turn it 90 degrees and roll it out again. Repeat this folding and rolling process two more times.
Finally, roll out the dough into a rectangle approximately 1/8 inch thick. Cut the rectangle into triangles (you're aiming to get 8 triangles).
Starting from the wide end of each triangle, roll the dough towards the point to form a crescent shape. Place each croissant on the prepared baking sheet, leaving space between them.
Bake the croissants in the preheated oven for 18-20 minutes, or until they are golden brown and puffed. Remove from the oven and let cool slightly on the baking sheet before serving.
Serve warm and enjoy your Whole30-friendly croissants!
Nutrition Facts
Calories |
4131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 322.2 g | 413% | |
| Saturated Fat | 148.4 g | 742% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 2113 mg | 92% | |
| Total Carbohydrate | 285.2 g | 104% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 19.3 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 680 mg | 52% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2127 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.
