Sugar-Free Strawberry Croissant

Indulge in a guilt-free, buttery delight with these Sugar-Free Strawberry Croissants—a light and flaky pastry bursting with natural sweetness. This recipe combines a classic laminated dough made with real butter and a refined-sugar-free twist using erythritol as the sweetener. The star of the show is the luscious strawberry filling, made from fresh, juicy strawberries cooked down with a hint of lemon juice for a tangy balance. Perfectly golden and flaky on the outside, these croissants are ideal for breakfast, brunch, or a snack. Whether you’re looking for a diabetic-friendly treat or simply reducing sugar in your diet, these handmade pastries deliver all the decadent flavor with none of the guilt.

Nutriscore Rating: 53/100

Prep Time:60 mins

Cook Time:20 mins

Total Time:80 mins

Servings: 8

Ingredients

• 225 grams Unsalted butter
• 350 grams All-purpose flour
• 7 grams Instant yeast
• 5 grams Salt
• 120 ml Milk (lukewarm)
• 120 ml Water (lukewarm)
• 20 grams Erythritol
• 250 grams Fresh strawberries (hulled and chopped)
• 15 ml Lemon juice
• 15 grams Powdered erythritol
• 1 unit Egg (for egg wash, optional)
• 15 ml Water (for egg wash, optional)

Directions

Step 1

In a large mixing bowl, combine the flour, instant yeast, salt, and erythritol. Mix briefly to combine the dry ingredients.

Step 2

Add lukewarm milk and water to the dry mixture. Stir until a soft dough forms, then knead on a floured surface for about 5 minutes until smooth. Cover the dough with plastic wrap and let it rest for 30 minutes.

Step 3

Take the butter out of the fridge and sandwich it between two pieces of parchment paper. Roll it out into a rectangular slab, about 1 cm thick. Chill in the fridge while the dough is resting.

Step 4

Roll out the rested dough into a larger rectangle than the butter slab. Place the butter slab in the center of the dough and fold the edges of the dough over the butter, sealing it completely.

Step 5

Roll out the dough (encased with butter) into a long rectangle and then fold it into thirds, like a letter. Chill in the refrigerator for 30 minutes. Repeat this rolling and folding process two more times, chilling between each fold.

Step 6

While the dough is chilling, prepare the sugar-free strawberry filling. Add chopped strawberries to a saucepan along with lemon juice and powdered erythritol. Cook over medium heat, mashing the strawberries slightly, until the mixture thickens (about 10-12 minutes). Let the filling cool completely.

Step 7

After the final chill, roll out the dough into a large rectangle, about 5 mm thick. Cut the dough into 8 triangles.

Step 8

Place a spoonful of cooled strawberry filling at the base of each triangle. Roll each triangle from the base to the tip, forming the croissant shape. Place the croissants on a baking sheet lined with parchment paper.

Step 9

Preheat the oven to 190°C (375°F). Optional: Whisk one egg with water and lightly brush the croissants for a golden finish.

Step 10

Bake the croissants in the preheated oven for 18-20 minutes or until golden brown and flaky.

Step 11

Let the croissants cool slightly before serving. Enjoy your sugar-free strawberry croissants fresh or store in an airtight container for up to 2 days.

Nutrition Facts

Serving size	(1197.7g)

Amount per serving	% Daily Value*
Calories	3149.5

Total Fat 204.8g	0%
Saturated Fat 116.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 693.4mg	0%
Sodium 2128.8mg	0%
Total Carbohydrate 332.0g	0%
Dietary Fiber 16.6g	0%
Total Sugars 20.0g
Protein 52.6g	0%

Vitamin D 102.9IU	0%
Calcium 319.4mg	0%
Iron 18.6mg	0%
Potassium 1146.0mg	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: 54.5%

Protein: 6.2%

Carbs: 39.3%