Low Carb Chocolate Croissants

Mix the dry ingredients in a bowl. Add the egg, butter and water and knead everything into a smooth dough.

NOTE: Every coconut flour behaves a little differently and needs more or less liquid. Start with 1 egg, 25 g butter and 125 ml water. The dough works best in a stand mixer. I put everything in and let it knead for 5-10 minutes. It becomes very crumbly, but all the ingredients are evenly distributed. Then I stop the mixer and squeeze a few crumbs firmly together in my hand. The crumbs should stick together, and with a little pressure the lump should get a smooth surface. The dough should be nice and elastic and not crumble. If it’s too dry, first add another egg and knead again. Test the consistency again with a few crumbs. If it’s still too crumbly, add 25 g butter, mix it in with the mixer and test again by hand. If the dough is still too dry, carefully add a little water. Keep testing until it has the right consistency. If it gets too wet, knead in some coconut flour and guar gum in a 3:1 ratio.

Shape the finished dough into a ball. Knead it thoroughly once more and shape it in your hands until you have a very smooth ball. Interestingly, it sounds a little hollow. Wrap the ball in cling film and put it in the fridge for at least one hour.

Now it’s time to fold. You need the 250 g grass-fed butter and your cold dough. Rolling and folding is the most important step in making croissants. It takes a lot of patience and concentration, and you’ll be rewarded with wonderfully tasty low carb croissants.

Because cutting and rolling the croissants is much easier to explain with a video than with a long text, you’ll find a link to a well-explained video below.

Depending on how big you want them, you can make 5-10 croissants from the dough.