Low Net Carb Bamboo Fiber Croissant Recipe - Made of Bamboo Flour, Keto And Gluten Free
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- เผยแพร่เมื่อ 25 มี.ค. 2024
- These low carb croissants have an amazing chewy and soft texture! Using different (low carb) ingredients means they will have a different texture, but that doesn't mean you won't love them anyway! If you want a delicious low carb keto croissant recipe to enjoy with your coffee in the morning, these sugar-free croissants are the best option.
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
1/2 tsp salt and
1/2 tbsp sweetener (stevia erythritol)
about 20g room temperature butter
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 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. Stir them a few times.
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,
1/2 tsp of salt and
1/2 tbsp of sweetener (stevia erythritol).
Mix them thoroughly.
Pour the melted butter to liquid 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.
Brush the tops of the triangles with a thin layer of butter.
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.
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 bake them at 360F (180C) for 15-20 minutes.
This is how they look like after 30 minutes of baking at 300F.
Now increase the temperature to 360F and bake them for 15-18 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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#keto #lowcarbrecipes #ketogenicdiet #ketorecipes #healthyoptions #healthymind #healthyliving #easyrecipe #quickrecipe #lowcarb #keto #delicious #satisfying #flavorful #baking #bakingrecipe #bamboofiber #croissant #weightloss
FABULOUS tip about the bamboo fiber dough's consistency when hot!
Mmm, looks yummilicious. I can taste that buttery goodness. Ooo, I love chocolate croissants! Thank you, Melinda💕
Thanks Melinda, they look delicious 😋 Will give them a try and if I think they need more butter, will do as you suggest, and grate more into the next batch. 🥰
Thank you for the thorough instructions, much appreciated, ❣
Seus pães ficam perfeitos. Eu não consigo que os meus fiq assim perfeitos
Ótimo ❤
Hello! I've been watching your channel, and love the recipes, but I have a question when you write 100g bamboo baking flour (80g bamboo fiber and 20g ground whole psyllium husk) it means that is the flour from Bamboo Baking Flour -How To Make It? I'm sorry I'm kind of confused. I think I've seen other videos that you add more psyllium husks, that is also separate from the original recipe? Thanks!
Can the keto sweetener (stevia erythritol) be left out if we want a more savory taste? I want to try this with either as garlicky or spicy meal.
Sure 🙃
Hi Melinda, I noticed that many of your recipes use coconut milk. Is there any good substitute, if someone cannot have coconut? Thank you!
Nut milks or heavy cream (or regular milk if not keto).
You can use milk, plant-based milk or even water.
Hola nueva suscriptora, me puedes poner los ingredientes en español por favor? ❤
Welcome to my channel 🙃
(I used google translator for the list 😊)
100 g de leche de coco
50 g de mantequilla sin sal
2 cucharaditas de sirope de arce keto friendly
8 g (2 cucharaditas) de levadura activa seca
2 huevos grandes a temperatura ambiente
70 g de agua a temperatura ambiente
100 g de harina de bambú (80 g de fibra de bambú y 20 g de cáscara de psilio molida)
1 cucharadita de levadura en polvo
1/2 cucharadita de sal y
1/2 cucharada de edulcorante (stevia eritritol)
unos 20 g de mantequilla a temperatura ambiente
@@BambooLoveChannel
Gracias 👏👏👏
👏👏👏❤🇧🇷🇧🇷🇧🇷
Is this recipe true
Anyone made this recipe and be honest?
I did yesterday,and it turned out pretty good. It is very tasty,even a day after.😊
@@PetrijanaKajkut thankyou are they crispy?l might make the vital wheat gluten as well 👍
I would say,more a chewy texture.
You can look a Samantha Bridens, Keto Almond Croissants with Vital Wheat Gluten,they taste as close as it can to the real deal,only it is a longer proces to make it,and you need a lot more ingridients to make it.
As for my taste and pocket,these with bamboo flour are time saving and good enough to eat them.
@@PetrijanaKajkut thankyou l think I'll go with wheat gluten it looks more to the traditional croissant l like mine crispy with the butter folded in 👍
It looks to dry
Then add melted butter to the recipe. Some people add frozen shredded butter so the butter melts in the oven while baking.
Not enough butter to make this recipe a reality
there's also fat in the coconut milk and the egg yolks. Could prob also grate some frozen butter in to the dough if you try them and think they're dry. Unless you've made them, it's hard to judge based on the video.
@@allisonjones7549 the texture looks dry l can't see it being delicate buttery and crisp it looks like it would be dryer than a crisant
@@teresaheenan1673 you could always grate some more frozen butter in it. I think it's pretty much impossible to get something super close to a croissant when you're working with very specific ingredients to fit a diet like keto. We can't have everything :)
@@allisonjones7549 l have been looking at different ways of making crossiant on TH-cam albeit ordinary crossiant looking for ways to make keto crossiants easier to make because if you do them the rough puff pastry method especially with the vital wheat gluten we all know its a tough long processtion so to make the keto dough may have to use different keto flours like for instance lupin flour so soften the application of rolling out the dough and instead of hard butter you can use soften butter which the french call a barrage to apply between the layers then layer your stack of rolled out doe with the barrage or softened butter once that's done put in freezer to harden a little remove the roll out to form crossiant ready to bake that's all that's all wish me good results 🙂