To form the croissants… 1. Roll dough into a large rectangle roughly 45x22cm (18x9”). 2. Divide the length of the dough by half the number of croissants desired (ex. 18-inches/10 croissants = 3.5-inches); make small notches along the bottom edge of the dough that are the calculated distance apart. 3. On the opposite side of the dough, measure in half that distance (ex. 3.5-inches/2 = 1.75-inches) then make marks the full distance apart after that. Cut into triangles by cutting from one notch to the notch on the other side. This is very complicated to describe in writing… check the video for clarity if this is too confusing. 4. Make small cuts in the center of the bottom of each triangle; this will make forming them easier and give some space for them to rise. 5. Flip over the triangles, brush off any excess flour then roll into the classic croissant shape tucking the tip of the triangle underneath. 6. Transfer to a parchment lined baking tray. Repeat the process with remaining triangles. To proof and bake… 1. Cover the tray of formed croissants with plastic wrap and allow to rise at room temperature for 2.5-3.5 hours. The time will depend on the temperature of the surroundings. They should increase in size by roughly 25-50% and be slightly jiggly when the tray is jiggled. Do not cut this step short or the croissants will be dense and much of the butter will leak out onto the tray during baking. 2. After rising, chill for 20-30 minutes while preheating the oven. This will further prevent the butter from escaping the dough when baking. 3. Preheat oven to 400°F (200°C.) Prepare an egg wash by whisking together 1 egg with 1 tbsp/15 mL water. 4. After chilling, brush with egg wash; be careful not to cover the edges of the dough as it may prevent the layers from puffing when baked. 5. Bake in center of preheated oven for 18-22 minutes or until deep golden brown. Enjoy! Notes… - For cheese croissants, add about 1 tbsp/15 mL grated cheese to the bottom of the dough triangle before rolling. After egg washing, top with more grated cheese before baking. - For chocolate croissants, cut the dough into rectangles instead of triangles. Add some keto friendly chocolate chips to either end of the rectangle then roll each end in to the center. Before baking, brush with egg wash and top with granulated sweetener of choice, if desired.
У нас нет такой муки , но зато есть миндальная, кокосовая ,льяная , конпляная, подсолнечная, кунжутная. Какие пропорции и какую из перечисленных я могу смешать чтобы получить такой результат? Спасибо!
I watched this video a few times and then I ordered the flour. I made these today and it went well. They're tasty, crispy, buttery and they give you the croissant experience. The smell while baking was heavenly. They're not as flaky as normal but it doesn't matter because the taste is there. I'm quite proud of how they turned out and my friends are wondering how they're keto. Well, it's protein and fiber and a bunch of butter. That's keto. I refrigerated them before egg wash and the butter still leaked but it wasn't that bad. I'll leave it in longer next time. Thanks for putting up this video. I do plan to order it again on a special occasion. The shipping makes it expensive. I'm going to try this recipe with King Arthur keto flours in the meantime.
I have made the Banana cake this week for my treat and I absolutely love it! It was moist and the Banana taste was so pleasant. I have been reducing carbs to the bare minimum for the last two months and your products have been a lifesaver. The pro pizza mix and the regular bread mix are my favourite, it feels like I am not restricting myself at all. I have just made a BF order, flours and chocolate cake mix. Can't wait! Love from Nova Scotia, your products are great.
Can you proof the pastry for the rising, or will even that temperature be too high and melt the butter in the laminated pastry? Thanks so much for this! I’m very very excited to try it. I assume you can’t freeze these and bake them off in smaller batches, unlike keto cookies.
They can be frozen before proofing then defrosted and proofed before baking. They take a long time to rise after being frozen, patience is required. ;)
I always find it amusing when people feel the need to comment their individual food preferences on a channel just to be negative and say they don’t like it or or it has this ingredient they don’t like or too much of that. Not to be rude, but nobody cares. 😂 I don’t like shepherds pie so it just would be weird to me to go onto a video about shepherds pie and go on about how I don’t like it when I could just… keep my mouth shut and move along. 🤷🏻♀️
You guys have various flours. Why use the pizza flour instead of the pastry flour? Is the pizza one better for croissants? Which one is better if you want to make a soft cake?
As mentioned in the video, the pastry flour has some leavening (baking soda and baking powder) which can interfere with the natural puff that comes from layering the butter in the dough. The pizza pro has more gluten which also helps with the puffing up while baking. Our pastry flour is ideal for making a cake. :)
My house is cold too.. it’s really more about them roughly doubling in size. Any temp can work, it just takes longer in a cold kitchen. You can turn your oven on to 350 for one minute, then turn it off and prove them inside the oven. Repeat this every 30 to 60 minutes. Turning the oven on for one minute and then turning it off. This can make things much faster.
Ketosis is a metabolic state. If you can eat something and still stay in ketosis then that food is keto. You do you. Orthorexic comments like this make it extremely difficult and confusing for people who are trying to make sustainable changes in their lives. Never mind that there is a substantial percentage of the population that cannot eat tree nuts. If something like this helps people to make a choice that helps them stick to their eating plan to reach their goals as opposed to completely falling off the wagon and feeling like they failed, then I’m calling this a win.
Keto is how many carbs you eat in a day. Ingredients are not inherently keto. You can eat candy and chocolate made with sugar on a keto diet as long as your daily carb count doesn't bounce you out of ketosis.
To form the croissants…
1. Roll dough into a large rectangle roughly 45x22cm (18x9”).
2. Divide the length of the dough by half the number of croissants desired (ex. 18-inches/10 croissants = 3.5-inches); make small notches along the bottom edge of the dough that are the calculated distance apart.
3. On the opposite side of the dough, measure in half that distance (ex. 3.5-inches/2 = 1.75-inches) then make marks the full distance apart after that. Cut into triangles by cutting from one notch to the notch on the other side. This is very complicated to describe in writing… check the video for clarity if this is too confusing.
4. Make small cuts in the center of the bottom of each triangle; this will make forming them easier and give some space for them to rise.
5. Flip over the triangles, brush off any excess flour then roll into the classic croissant shape tucking the tip of the triangle underneath.
6. Transfer to a parchment lined baking tray. Repeat the process with remaining triangles.
To proof and bake…
1. Cover the tray of formed croissants with plastic wrap and allow to rise at room temperature for 2.5-3.5 hours. The time will depend on the temperature of the surroundings. They should increase in size by roughly 25-50% and be slightly jiggly when the tray is jiggled. Do not cut this step short or the croissants will be dense and much of the butter will leak out onto the tray during baking.
2. After rising, chill for 20-30 minutes while preheating the oven. This will further prevent the butter from escaping the dough when baking.
3. Preheat oven to 400°F (200°C.) Prepare an egg wash by whisking together 1 egg with 1 tbsp/15 mL water.
4. After chilling, brush with egg wash; be careful not to cover the edges of the dough as it may prevent the layers from puffing when baked.
5. Bake in center of preheated oven for 18-22 minutes or until deep golden brown. Enjoy!
Notes…
- For cheese croissants, add about 1 tbsp/15 mL grated cheese to the bottom of the dough triangle before rolling. After egg washing, top with more grated cheese before baking.
- For chocolate croissants, cut the dough into rectangles instead of triangles. Add some keto friendly chocolate chips to either end of the rectangle then roll each end in to the center. Before baking, brush with egg wash and top with granulated sweetener of choice, if desired.
ممكن ا كتابة المقادير باللغه العربيه ...شكرا
У нас нет такой муки , но зато есть миндальная, кокосовая ,льяная , конпляная, подсолнечная, кунжутная. Какие пропорции и какую из перечисленных я могу смешать чтобы получить такой результат? Спасибо!
I watched this video a few times and then I ordered the flour. I made these today and it went well. They're tasty, crispy, buttery and they give you the croissant experience. The smell while baking was heavenly. They're not as flaky as normal but it doesn't matter because the taste is there. I'm quite proud of how they turned out and my friends are wondering how they're keto. Well, it's protein and fiber and a bunch of butter. That's keto. I refrigerated them before egg wash and the butter still leaked but it wasn't that bad. I'll leave it in longer next time. Thanks for putting up this video. I do plan to order it again on a special occasion. The shipping makes it expensive. I'm going to try this recipe with King Arthur keto flours in the meantime.
You are an artist my friend. Keep up the amazing work.
Edit: Jesus man you only have 650 subs? What is the world coming to?
I have made puff pastry and it seems like a very similar process. Can't wait to try this recipe! Placing a flour order tonight!
Hope you enjoyed!
I have made the Banana cake this week for my treat and I absolutely love it! It was moist and the Banana taste was so pleasant. I have been reducing carbs to the bare minimum for the last two months and your products have been a lifesaver. The pro pizza mix and the regular bread mix are my favourite, it feels like I am not restricting myself at all.
I have just made a BF order, flours and chocolate cake mix. Can't wait! Love from Nova Scotia, your products are great.
*Achieving that flaky, buttery croissant texture while keeping it keto is pure genius. A must-try for keto enthusiasts!*
This was a labour of love but they're super delicious if you put the work in.
If you do true keto you can’t use milk
Thank you so much!! I can’t wait to try this recipe!!
Can you proof the pastry for the rising, or will even that temperature be too high and melt the butter in the laminated pastry? Thanks so much for this! I’m very very excited to try it.
I assume you can’t freeze these and bake them off in smaller batches, unlike keto cookies.
They can be frozen before proofing then defrosted and proofed before baking. They take a long time to rise after being frozen, patience is required. ;)
I tried making them. But by the time I finshed hell had frozen over.
😂 They're a labour of love for sure but if you want a keto friendly crosissant, they're legit.
7:57 Not in the ridges?
This croissant simply has too much fat for me. No thanks!
All croissants are full of fat. That's what makes them delicious 😋
Never seen a low fat croissant, they're 30% butter in most cases. That's what makes them flaky.
That's how croissants are made I'm afraid, it's all about the butter.
I always find it amusing when people feel the need to comment their individual food preferences on a channel just to be negative and say they don’t like it or or it has this ingredient they don’t like or too much of that. Not to be rude, but nobody cares. 😂 I don’t like shepherds pie so it just would be weird to me to go onto a video about shepherds pie and go on about how I don’t like it when I could just… keep my mouth shut and move along. 🤷🏻♀️
@@batacumbaYou took the words right out of my mouth! 😂😂😂 Just move along.
I love u and cant wait to try these!
Thank you!
What else flour could be used ..??thanks
You guys have various flours. Why use the pizza flour instead of the pastry flour? Is the pizza one better for croissants? Which one is better if you want to make a soft cake?
As mentioned in the video, the pastry flour has some leavening (baking soda and baking powder) which can interfere with the natural puff that comes from layering the butter in the dough. The pizza pro has more gluten which also helps with the puffing up while baking. Our pastry flour is ideal for making a cake. :)
This looks legit! The hard part for me will be trying to find that pizza flour.
Check out the website linked in the video description! You can find all our products there. :)
So excited-getting my son who is a chef to make these for me for Christmas!
Lucky momma! Enjoy!
He made them and they are FANTASTIC! omg seriously just like regular croissants-I am so happy. Thank you thank you
Buenas noche, que buena receta por favor puede colar traducción en español de la receta??? Para poder entender la receta. Muchas gracias.
May I ask what is the room temperature for the last proofing? My house is cold in winter. Constantly in low 60F. Thanks!
My house is cold too.. it’s really more about them roughly doubling in size. Any temp can work, it just takes longer in a cold kitchen. You can turn your oven on to 350 for one minute, then turn it off and prove them inside the oven. Repeat this every 30 to 60 minutes. Turning the oven on for one minute and then turning it off. This can make things much faster.
it does not seem they sell this flour anymore
Not keto not allowed of milk
That flour is not keto. You need to use almond flour and vital wet gluten. Flour is not keto.
The flour he uses is keto, you can look it up on their site. I had look it up, because seriously this flour looks very much like normal wheat flour.
Ketosis is a metabolic state. If you can eat something and still stay in ketosis then that food is keto. You do you. Orthorexic comments like this make it extremely difficult and confusing for people who are trying to make sustainable changes in their lives. Never mind that there is a substantial percentage of the population that cannot eat tree nuts. If something like this helps people to make a choice that helps them stick to their eating plan to reach their goals as opposed to completely falling off the wagon and feeling like they failed, then I’m calling this a win.
Keto is how many carbs you eat in a day. Ingredients are not inherently keto. You can eat candy and chocolate made with sugar on a keto diet as long as your daily carb count doesn't bounce you out of ketosis.
Take this, glaze it. You may have just cracked the code
Deng. Flour and shipping is expensive 😅
why did i assume that it was gluten free..disappointed.
Wait what!?
😂 They're real. hahaha
Have you done a blood sugar test after eating this? I would love to know the results. It makes a huge difference.
NO KETO 🚨🚨🚨🚨
What are you basing this on? Did you look at the nutritional label on our flour? These are indeed keto when made according to the recipe.