Keto Croissants Recipes

KETO CROISSANTS

Steps:

• Place a sheet of plastic wrap on your work surface. Lay 3 sticks of butter side by side on plastic. Cover with another sheet of plastic. Using a rolling pin, roll butter into a roughly 5" x 5" square. Wrap and hold in the refrigerator.
• Combine all ingredients and knead bread according to directions on the package. Let dough rest, covered, for 60 minutes.
• Spray a bit of vegetable spray on the work surface to keep the dough from sticking. Roll dough out to about 12" x 12" square. Place prepared butter in the center of the dough.
• Fold each corner over butter to form a neat package.
• Firmly hit the dough a few times to soften the butter, then out to a 12" x 8" inch rectangle.
• As if folding a business letter, fold the top third of the dough over the middle third. The fold the bottom third up onto the middle. Now turn the dough rectangle so the long open end faces your right. Think of it looking like a book. This is called your first fold and turn.
• You can usually do 2 turns at a time, so you will repeat this rolling out of the dough, folding it and turning once more. If the dough fights you, tries to spring back or the butter gets soft, simply cover it and let it rest in the fridge for half an hour or so, then pull it out and continue.
• Press your fingers in the dough to indicate how many turns you've done.
• You will roll our fold and turn your dough a total of 6 times. You rest the dough covered with plastic wrap in the fridge for 45 minutes or till the butter stiffens a bit after each pair of turns. You can also return it to the fridge for a bit if the butter softens too much during any of the folds.
• I'm guessing at this point you are freaking out and saying "No Way!". Unfortunately, the directions are incredibly wordy for a basically simple task. You can do this over the course of a couple of days. You work the dough then rest the dough. You can work it into your own schedule. Sounds more complicated than it is!! We will also have a video to help you along. These babies are SO worth it!
• As I said, you will roll, fold, turn and rest the dough a total of six times. After the 6th and final turn, return to the refrigerator for a couple of hours or overnight.
• Now you roll the dough out to ¼ inch thick. If it gets soft and doesn't "cooperate" toss it in the fridges for 15 or 20 minutes. It will be about 14 inches by 20 inches. Trim any uneven edges with a pizza cutter. Cut the dough in half lengthwise with a pizza cutter.
• Now cut your dough into triangles. A 4 inch base is a good size but a little bigger or smaller if you want!
• (You can also cut even rectangles to fill with chocolate, ham and cheese or fillings!)
• To roll the croissant, gently pull the (pointed) end to lengthen a bit then starting at the base roll up towards the tip. Place on a parchment covered baking sheet, with pointed tip under the croissant. This will help the croissant not to unravel during rising and baking.
• Once all your dough is shaped, cover with plastic wrap or a towel and let rise 1 hour.
• Preheat oven to 400*.
• Brush egg wash over keto croissants and bake for 12 to 15 minutes.
• Serve and enjoy!!

KETO CROISSANTS | THE BEST KETO CROISSANT RECIPE

Steps:

• Add 2 tbsp warm water, yeast, and inulin to a small bowl and use a fork to gently stir everything once. Cover with foil and set aside.
• In a bowl, whisk together all of your dry ingredients (vital wheat gluten, allulose sweetener, oat fiber, lupin flour, coconut flour, baking powder, xanthan gum, and salt).
• Add the butter to the bowl, and with a fork or dough blender, cut the butter into the dry ingredients to make pieces smaller. When the butter is pea-size, add cold water and heavy cream, along with the yeast mixture.
• Stir everything until the dough starts to come together, then form a ball. Wrap the dough in plastic wrap and place it in a fridge to chill for 30 minutes.
• Lightly dust a surface with vital wheat gluten flour and place the dough on it. Use parchment paper on top to prevent the dough from sticking to a rolling pin.
• Roll the dough out length-wise to get a long rectangle. Fold one side of the dough inwards, then the other like folding a letter. Gently push any rough edges in to straighten out the shape of your dough. Then turn it 90° and flour the surface and top of the dough again and repeat the first step of rolling it into a long rectangle. Then again, fold it like a letter. Repeat this process 4 times in total. ( If your dough gets tough to roll out, cover it in plastic wrap and refrigerate for 30 minutes).
• After these initial 4 folds, refrigerate your dough for 30 minutes. Then repeat for 2 more folds or just until your butter is almost completely blended and streaky rather than chunky. (Again, if your dough is too tough to roll, refrigerate for 30 minutes).
• Once you are down with rolling and folding, make sure your dough chills for at least 30 minutes before the next step.
• Take your dough out, unwrap it, and slice it evenly in half. Re-wrap one half and place it back in the fridge for later.
• Roll out this piece of croissant dough again, but this time, width-wise and length-wise to create a large thicker rectangle. Make sure your dough gets about as thin as you can get it.
• Cut the dough into 3 smaller rectangles. Then cut those rectangles diagonally from one corner to the other into 2 long triangles. Use the two triangles to form one final large croissant by placing the pieces of dough together and rolling them out to create another rough, long triangle.
• Roll the croissants with your hands from the bottom (cut-side) up to the very tip of the triangle. Then gently press the tip of the triangle into the dough to help the croissant hold together.
• Repeat this process with the other 2 smaller rectangles.
• Place finished croissants on a parchment-lined baking sheet spaced evenly apart. Remove your second-half of the dough from the fridge and repeat the same cutting and rolling process.
• Once you have all of your croissants on a parchment-lined baking sheet, whisk together your egg until smooth, then lightly brush all of the croissants with the mixture. Cover your croissants with plastic and let them rise for 1 hour in 75° to 80°F. DO NOT put them somewhere warm.
• During the last 20min of rising, pre-heat your oven to 375°F (190°C). Bake croissants for about 20-25 minutes until golden brown (If you find the tops browning too quickly, cover them with tin foil).