Sometimes you just need something warm and buttery. These Keto laminated croissants deliver that perfect bakery experience at home. You get all the flaky layers without the high carb count. It is the ultimate treat for a cozy winter morning. This recipe makes a fancy pastry feel totally doable in your kitchen.
Why This Recipe Is a Winner
This recipe gives you the golden crust you have been missing. It uses a yeast-leavened dough for an authentic bread-like smell. These are perfect for a holiday brunch or a special weekend. Your family will never guess these are low-carb pastries. You get a satisfying crunch in every single bite. It is a wonderful way to enjoy a classic comfort food.
Simple Method
Making pastry dough might seem intimidating at first. We break it down into easy, manageable steps for you. The secret is keeping the butter cold while you fold. You can do this even if you are new to baking. Just follow the chilling times to ensure success. Your patience will be rewarded with beautiful, airy layers.
Ingredients You’ll Need
Most of these items are staples for a low-carb pantry. Using fresh yeast ensures your dough rises beautifully.
- 2 tbsp warm water (105°F/40°C)
- 2 tsp active dry yeast
- 2 tbsp inulin powder
- 100g vital wheat gluten
- 32g lupin flour
- 42g oat fiber
- 8g coconut flour
- 75g allulose sweetener
- 1 1/2 tbsp baking powder
- 1/2 tsp xanthan gum
- 1/4 tsp salt
- 250g cold salted butter, cubed
- 90ml cold water
- 105ml cold heavy cream
- 1 large egg (for egg wash)
Step-by-Step
- Combine warm water, active dry yeast, and inulin in a small vessel; whisk gently and allow to sit for 10 minutes until a thick foam forms.
- In a large bowl, sift and whisk together the vital wheat gluten, lupin flour, oat fiber, coconut flour, allulose, baking powder, xanthan gum, and salt.
- Incorporate the cold, cubed butter into the dry mixture using a pastry cutter or fork until butter pieces are roughly the size of peas.
- Add the bloomed yeast mixture, cold water, and heavy cream to the flour-butter mixture; stir with a spatula until a shaggy dough forms, ensuring butter chunks remain intact.
- Wrap the dough tightly in plastic film and refrigerate for 30 minutes to chill the fats and hydrate the fibers.
- On a surface lightly dusted with vital wheat gluten, roll the chilled dough into a 12×6 inch rectangle. Perform a letter fold by folding the top third down and the bottom third up.
- Rotate the dough 90 degrees and repeat the rolling and folding process twice more to create internal lamination layers, then refrigerate for 30 minutes.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll the chilled dough to 1/4 inch thickness and use a pizza cutter to slice the dough into 8 elongated triangles.
- Roll each triangle tightly from the base to the tip and curve the ends slightly to form a crescent shape; place on the prepared baking sheet.
- Whisk the egg with 1 tsp of water and brush the tops of the croissants thoroughly.
- Bake for 22 to 25 minutes until the pastry is deep golden brown and firm to the touch.
- Transfer to a wire rack and allow to cool for at least 20 minutes to set the internal structure before serving.
Best Ways to Enjoy It
Serve these croissants warm right out of the oven. They are wonderful with a side of scrambled eggs. Pair them with your favorite hot coffee or tea. Make it a meal by adding some fresh berries. Sit back, relax, and enjoy your slow morning. These are impressive enough for guests but easy for family.
Keep It Fresh
Store any leftovers in a sealed container on the counter. They will stay soft for up to two days. For the best texture, reheat them in the oven. Reheat at 350°F for about five to eight minutes. This brings back that signature flaky crunch. You can also freeze them for up to a month.
Tips for Best Results
- Keep your butter very cold for the best layers.
- Don’t skip the chilling time between folds.
- Use a sharp pizza cutter to slice your triangles.
- Dust your workspace lightly with vital wheat gluten.
- For Christmas morning, prep the dough the night before.
- Brush with egg wash for a beautiful shiny finish.
- Avoid over-mixing the dough to keep the butter chunks whole.
- Check your oven temperature for an even, golden bake.
Ways to Switch It Up
- Add a few sugar-free chocolate chips before rolling.
- Sprinkle the tops with everything bagel seasoning.
- Swap the heavy cream for coconut cream if needed.
- Add a slice of ham for a savory twist.
Quick Answers
Can I make these ahead of time?
Yes, you can shape them and freeze the raw dough. Just thaw and proof them before baking. This is great for busy mornings.
What if my dough is too sticky?
Add a tiny bit more vital wheat gluten to your surface. Keep everything cold to help it stay firm. Cold dough is much easier to handle.
Will my kids enjoy these?
These are very kid-friendly because they taste like real bread. They are great for a fun family breakfast. Kids love the crescent shape.
I hope these buttery treats make your winter mornings feel extra special. There is nothing like the smell of fresh pastry in the house. Happy baking!
— Alex
Ingredients
- 2 tbsp warm water (105°F/40°C)
- 2 tsp active dry yeast
- 2 tbsp inulin powder
- 100 g vital wheat gluten
- 32 g lupin flour
- 42 g oat fiber
- 8 g coconut flour
- 75 g allulose sweetener
- 1 1/2 tbsp baking powder
- 1/2 tsp xanthan gum
- 1/4 tsp sal t
- 250 g cold salted butter, cubed
- 90 ml cold water
- 105 ml cold heavy cream
- 1 large egg (for egg wash)
Instructions
- Combine warm water, active dry yeast, and inulin in a small vessel; whisk gently and allow to sit for 10 minutes until a thick foam forms.
- In a large bowl, sift and whisk together the vital wheat gluten, lupin flour, oat fiber, coconut flour, allulose, baking powder, xanthan gum, and salt.
- Incorporate the cold, cubed butter into the dry mixture using a pastry cutter or fork until butter pieces are roughly the size of peas.
- Add the bloomed yeast mixture, cold water, and heavy cream to the flour-butter mixture; stir with a spatula until a shaggy dough forms, ensuring butter chunks remain intact.
- Wrap the dough tightly in plastic film and refrigerate for 30 minutes to chill the fats and hydrate the fibers.
- On a surface lightly dusted with vital wheat gluten, roll the chilled dough into a 12x6 inch rectangle. Perform a letter fold by folding the top third down and the bottom third up.
- Rotate the dough 90 degrees and repeat the rolling and folding process twice more to create internal lamination layers, then refrigerate for 30 minutes.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll the chilled dough to 1/4 inch thickness and use a pizza cutter to slice the dough into 8 elongated triangles.
- Roll each triangle tightly from the base to the tip and curve the ends slightly to form a crescent shape; place on the prepared baking sheet.
- Whisk the egg with 1 tsp of water and brush the tops of the croissants thoroughly.
- Bake for 22 to 25 minutes until the pastry is deep golden brown and firm to the touch.
- Transfer to a wire rack and allow to cool for at least 20 minutes to set the internal structure before serving.
