These low carb croissants have an amazing chewy and soft texture! Using different (low carb) ingredients means they will have a different texture, but that doesn't mean you won't love them anyway! If you want a delicious low carb keto croissant recipe to enjoy with your coffee in the morning, these sugar-free croissants are the best option.
How to make bamboo baking flour:
https://youtu.be/2eqcpqMNkrI
Full Recipe
100g coconut milk
50g unsalted butter
2 tsp keto friendly maple syrup
8g (2tsp) dried active yeast
2 large room temperature eggs
70g room temperature water
100g bamboo baking flour (80g bamboo fiber and 20g ground whole psyllium husk)
1 tsp baking powder
1/2 tsp salt and
1/2 tbsp sweetener (stevia erythritol)
about 20g room temperature butter
Steps
Heat 100g of coconut milk until just warm (not hot).
Melt 50g of unsalted butter.
Add 2 tsp of keto friendly maple syrup to the coconut milk (optional) and mix.
Then blend 8g (2tsp) of dried active yeast with them and leave for 5-10 minutes to begin fermenting before use (on a warm place).
In a separate bowl crack 2 large room temperature eggs.
Then add 70g of room temperature water and mix.
Check the temperature of the mixture. If it’s too cold,
warm up to room temperature.
Fill a large bowl with warm water and place the bowl with the egg mixture in it for a few minutes. Stir them a few times.
Measure the dry ingredients:
100g of bamboo baking flour (80g of bamboo fiber and 20g of ground whole psyllium husk),
If you are not sure how to make this flour, watch my video about it.
1 tsp of baking powder,
1/2 tsp of salt and
1/2 tbsp of sweetener (stevia erythritol).
Mix them thoroughly.
Pour the melted butter to liquid mixture and whisk to combine.
Then add the fermented yeast and mix them.
Stir the dry and liquid ingredients with a spatula thoroughly.
Then allow your dough to rest for at least 5 minutes.
Squeeze the dough with your hands to bring it together into a ball.
If the dough is too soft and sticky, knead it on a floured surface.
Knead the dough lightly with your hands for 5 minutes on a silicone sheet.
The dough shouldn't cling to your hands, but if it does, sprinkle with flour.
At the beginning of kneading, the dough may fall apart,
or you may feel an air bubble in the middle of the dough.
Don't worry, just reshape or press the air bubble out and continue kneading.
This is the consistency of the dough after 5 minutes of kneading. When kneaded, it takes on an elastic texture.
Place the dough onto a floured silicone mat and sprinkle it with flour.
Form the dough into a rectangle (that is about 14.5×10.5” or 36.5x26.5cm).
Cut into five about 3-by-10.5-inch (7x26.5 cm) rectangles.
Use wheel cutter to slice a straight line from opposite corners of one rectangle to form two long, equal triangles. Repeat with the remaining rectangles to make 10 triangles.
Brush the tops of the triangles with a thin layer of butter.
Then roll them up and place into a silicone lined baking sheet, spacing at least 2 inches apart.
Rise for about 30 minutes on a warm place.
Preheat oven to 120F (50C) then turn it off. Then put the croissants inside the oven and let rise.
Using a pastry brush, brush egg wash on top and around the sides of each piece.
Place them into the cold oven, and turn it on to 300F (150C). Bake them at 300F for 30 minutes then bake them at 360F (180C) for 15-20 minutes.
This is how they look like after 30 minutes of baking at 300F.
Now increase the temperature to 360F and bake them for 15-18 minutes.
If you find the tops browning too quickly, cover them with tin foil.
After baking brush butter evenly over the top and place the hot croissants onto a cooling rack and
let them cool completely.
This is key with bamboo fiber dough because when hot, the inside of the dough is like slime ( as if it were still raw and wet).
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