Enjoy the flaky, buttery goodness of a classic croissant with a rich chocolate filling—all without the carbs! This keto-friendly croissant is a perfect morning treat or afternoon snack, bringing all the indulgence of a French pastry while keeping you on track.
Why You’ll Love These Keto Croissants
- Buttery and Flaky: Enjoy a texture that’s satisfyingly crisp on the outside and soft within.
- Rich Chocolate Filling: The smooth chocolate center adds a delightful touch of sweetness.
- Keto-Friendly: Low in carbs, so you can indulge without guilt.
Why This Recipe is Special to Me
Making these croissants was a fun and rewarding experience! Getting a low-carb dough to achieve a flaky texture was challenging, but the end result was amazing. Biting into the warm chocolate center of a freshly baked keto croissant feels like a luxury, and they make any breakfast feel special. This recipe is a bit of a labor of love, but it’s worth every step.
Ingredients You’ll Need (and Substitutions)
- Almond Flour – The main ingredient for keto dough. Coconut flour won’t give the same texture.
- Psyllium Husk Powder – Adds a slight elasticity, mimicking the layers of traditional croissant dough.
- Butter – Chilled and sliced into thin layers for that flaky, buttery texture.
- Xanthan Gum – Helps bind the dough, giving structure.
- Eggs – For binding and enriching the dough.
- Dark Chocolate (Keto-Friendly) – A keto-friendly chocolate bar or chips for a delicious filling.
- Sweetener (Optional) – Erythritol or monk fruit to lightly sweeten the dough.
How to Make Keto Croissants with Chocolate Filling
- Prepare the Dough: In a large mixing bowl, combine almond flour, psyllium husk powder, xanthan gum, and a pinch of salt. Cut in the butter, using a pastry cutter or fork, until the mixture resembles coarse crumbs.
- Add Eggs: Add eggs and mix until a dough forms. Knead lightly to bring the dough together, then cover and chill in the refrigerator for 1 hour.
- Roll and Fold: Place the dough between two sheets of parchment paper. Roll into a rectangular shape, about ¼ inch thick. Fold it into thirds, turn 90 degrees, and roll again. Repeat this rolling and folding process 3-4 times to create layers.
- Shape and Fill: Roll the dough into a final rectangle, then cut into triangles. Place a piece of dark chocolate near the wide end of each triangle, then roll towards the point, creating a croissant shape.
- Bake: Preheat the oven to 350°F (175°C). Arrange the croissants on a lined baking sheet. Bake for 20-25 minutes or until golden brown and flaky.
- Serve Warm: Allow to cool slightly and enjoy warm, with the chocolate melted inside!
Pro Tips for Perfect Keto Croissants
- Chill the Dough: Keeping the dough cold helps achieve layers, similar to traditional puff pastry.
- Don’t Overwork: Over-kneading can make the dough tough. Handle it just enough to combine ingredients.
- Use Good-Quality Chocolate: For a rich filling, choose high-quality, keto-approved chocolate.
Storing and Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 300°F (150°C) oven for about 5 minutes to bring back the flaky texture.
FAQs: Everything You Need to Know
- Can I make these ahead? Yes! Prep the croissants and refrigerate or freeze before baking. Bake directly from frozen for a few extra minutes.
- What if I don’t have psyllium husk? Psyllium husk is essential for texture, but you can try substituting with flaxseed meal, though it may alter the final result.
Tools You’ll Need
- Parchment Paper – Essential for rolling and folding the dough without sticking.
- Pastry Cutter or Fork – For cutting the butter into the dough.
- Baking Sheet – Lined with parchment for easy cleanup.
Nutrition Information (per serving)
- Total Servings: 6 croissants
- Calories: ~150
- Fat: 12g
- Protein: 5g
- Net Carbs: 3g
Keto Croissant with Chocolate Filling Recipe
Equipment
- Parchment Paper
- Pastry Cutter or Fork
- Baking Sheet
Ingredients
- 1 ½ cups almond flour
- 2 tbsp psyllium husk powder
- ½ tsp xanthan gum
- ¼ tsp salt
- ¼ cup butter chilled and sliced
- 2 large eggs
- 2 oz dark chocolate keto friendly
- 1-2 tbsp erythritol or monk fruit sweetener Optional
Instructions
- In a mixing bowl, combine almond flour, psyllium husk, xanthan gum, and salt. Cut in chilled butter until mixture resembles coarse crumbs.
- Add eggs and mix to form a dough. Cover and refrigerate for 1 hour.
- Roll the dough between parchment sheets, fold, and repeat 3-4 times for layers.
- Shape into triangles, add chocolate, and roll into croissants.
- Bake at 350°F (175°C) for 20-25 minutes. Let cool slightly before serving.
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