Sugar-Free Almond Croissant

Indulge guilt-free with these flaky, buttery Sugar-Free Almond Croissants, a healthier twist on a classic French favorite. Crafted with nutrient-rich almond flour and naturally sweetened with powdered erythritol, these croissants are perfect for those seeking a sugar-free treat without compromising on flavor. The dough, layered with cold butter and folded multiple times, creates the signature flakiness, while the almond butter filling adds a luscious nutty richness. Finished with a sprinkle of sliced almonds and a golden egg wash, these croissants are as visually stunning as they are delicious. Whether you're enjoying them as a breakfast centerpiece or an elegant afternoon snack, these croissants are a delightful, wholesome way to savor the art of French pastry at home.

Nutriscore Rating: 61/100

Prep Time:480 mins

Cook Time:20 mins

Total Time:500 mins

Servings: 8

Ingredients

• 90 g Almond flour
• 200 g Whole wheat pastry flour
• 170 g Unsalted butter, cold
• 0.5 tsp Salt
• 7 g Yeast
• 120 ml Warm water
• 50 ml Milk
• 1 large Egg
• 1 tsp Vanilla extract
• 0.5 tsp Almond extract
• 30 g Powdered erythritol
• 100 g Almond butter
• 1 serving Egg wash (1 egg, beaten with 1 tbsp milk)
• 30 g Sliced almonds

Directions

Step 1

In a small bowl, dissolve the yeast in warm water and let it sit for about 5-10 minutes until frothy.

Step 2

In a large mixing bowl, combine the whole wheat pastry flour and salt. Add the cold diced butter and rub it into the flour until the mixture resembles coarse crumbs.

Step 3

Make a well in the center of the flour mixture. Add in the frothy yeast mixture, milk, egg, vanilla extract, and almond extract. Mix until it forms a sticky dough.

Step 4

Turn the dough out onto a lightly floured surface and knead it briefly to bring it together. Shape it into a rectangle, wrap it in plastic wrap, and refrigerate for at least 1 hour to allow the gluten to relax.

Step 5

After an hour, roll out the dough on a floured surface into a rectangle about 1 cm thick. Fold the rectangle in thirds like a letter (this is the first fold). Wrap and chill for 1 hour.

Step 6

Repeat the rolling and folding process two more times, chilling the dough for 1 hour in between each fold. This creates the flaky layers characteristic of croissants.

Step 7

After the final fold, roll the dough out into a large rectangle, about 5 mm thick.

Step 8

Cut the rectangle into 8 equal triangles. At the base of each triangle, place about 1 tablespoon of almond butter mixed with powdered erythritol, then roll up the triangles starting from the base toward the tip.

Step 9

Curve the ends of each rolled triangle to form a crescent shape. Place the croissants on a baking sheet lined with parchment paper.

Step 10

Cover with a clean kitchen towel and let them rise in a warm area until doubled in size, about 1-1.5 hours.

Step 11

Preheat the oven to 200°C (400°F).

Step 12

Brush the tops of the croissants with egg wash and sprinkle with sliced almonds.

Step 13

Bake the croissants for 18-20 minutes, or until golden brown.

Step 14

Remove from the oven and let them cool slightly before serving. Enjoy your sugar-free almond croissants warm!

Nutrition Facts

Serving size	(925.6g)

Amount per serving	% Daily Value*
Calories	3539.9

Total Fat 271.9g	0%
Saturated Fat 101.7g	0%
Polyunsaturated Fat 2.0g
Cholesterol 805.3mg	0%
Sodium 1421.5mg	0%
Total Carbohydrate 235.6g	0%
Dietary Fiber 49.3g	0%
Total Sugars 15.6g
Protein 95.6g	0%

Vitamin D 116.4IU	0%
Calcium 773.6mg	0%
Iron 16.8mg	0%
Potassium 2095.3mg	0%

*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.

Source of Calories

Fat: 64.9%

Protein: 10.1%

Carbs: 25.0%