Low Net Carb Bamboo Fiber Chocolate Croissant Recipe - Made of Bamboo Flour, Keto And Gluten Free

You will fall in love with these low carb, bamboo fiber chocolate croissants. Every bite is so soft, fluffy, tender and rich in chocolate. The best thing is that you can eat them even if you're on a low-carb, keto, or gluten-free diet.
How to make bamboo baking flour:
• Bamboo Baking Flour -H...
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,
1/4 tsp salt and
1/2 tbsp sweetener (stevia erythritol)
Filling:
15g cocoa powder
45g sweetener (stevia erythritol)
20g melted butter
1.5 tsp rum extract
15g of water
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, 1 tsp of vanilla extract 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.
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,
1/4 tsp of salt and
1/2 tbsp of sweetener (stevia erythritol).
Mix them thoroughly.
Make the filling:
Mix 15g of cocoa powder and 45g of sweetener (stevia erythritol).
Add 20g of melted butter and
2 tsp of rum extract and about 15g of water.
Mix them to combine.
If you use allulose sweetener or if you want a dry filling, just mix cocoa powder and sweetener without liquid ingredients.
Pour the melted butter (50g) to the egg 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.
Spread the chocolate mixture thinly over the dough.
If you use dry cocoa and sweetener mixture, brush the tops of the triangles with a thin layer of butter (slightly melted, about 20g), then sprinkle them with the cocoa mixture.
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.
After rising, 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 increase the temperature to 360F (180C) and bake them for about 15 minutes.
This is how they look like after 30 minutes of baking at 300F.
Now increase the temperature to 360F and bake them for about 15 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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[@judithlund4346]

They look scrumptious 😋😋

[@cathypang1984]

Ahh, Melinda, you read my mind 😅! Mmm, so delicious. I could have at least 2 for breakfast with a hot cup of coffee! Ooo, yum 😋. Thank you, Melinda ❤️

[@BambooLoveChannel]

Lol. I laughed when I read your earlier comment because I already knew what was coming...♥️

[@cathypang1984]

@@BambooLoveChannel Great minds think alike🥰

[@FirstLast-zr9cy]

Omg Melinda! 🎉 You’re awesome. Your videos are really becoming a highlight of my week. Thank you!
I was wondering if you could clarify this part of your direction: “If you use allulose sweetener, just mix cocoa powder and sweetener without liquid ingredients.” Do you mean it would be only 45g allulose with 15mg cocoa powder? So no butter, rum extract, and water…or do you mean just no water. 😅 Thank you, thank you ❤

[@BambooLoveChannel]

Thank you ♥️. Just mix the allulose with the cocoa powder. Then you can brush the dough with a mixture of melted butter and rum extract (in a thin layer) and sprinkle with the cocoa mixture. If you mix the allulose sweetener with melted butter and/or water, the filling will be too runny (even if you use less liquid/fat). I like allulose, but it's much harder to bake with.

[@FirstLast-zr9cy]

@@BambooLoveChannel Thank you for taking the time to answer my question. I can’t wait to give this recipe a try this weekend! 🥳

[@lillavonsebo6422]

Yammy chocolaty snacks. Thanks the recipes.

[@StevePerryisthebest]

😋😋😋 it looks soooooo yummy, delicious, dear Melinda, thank you for the recipe - I will give it a try pretty soon 😊!
Just a short question: *is your egg wash only an egg or do you add a splash of water to it?*
Nice greetings from Germany,
Ela 🤗

[@BambooLoveChannel]

Thank you ♥️. I added a tbsp of water to the egg.

[@teresaheenan1673]

Would you be able to fry them to make them crispy?

[@ghenwamoukarim9398]

Can I use oat fiber to replace bamboo fiber ?

[@BambooLoveChannel]

I've never tried to substitute bamboo fiber, but I'm sure you'll need a different amount of liquid.

[@ghenwamoukarim9398]

@@BambooLoveChannel thanks

[@user-uh2vv8or5r]

​@@BambooLoveChannelDo I need more liquid or less? 😢

[@Sbannmarie]

You don’t ever speak aloud the directions …

[@StevePerryisthebest]

That's why she wrote everything on the screen 😊