Makes: 4 small
Prep: 45 min Cook: 20 min
Note: Requires use of a gram scale
1 g Truvia® Natural Sweetener
11 g egg (raw, mixed well)
3 g yeast
2 g butter
8 g pecans
10 g unsweetened almond milk
55 g KetoCuisine™
Measure 0.25 g Truvia® and mix in with butter. Set aside to brush over croissants before cooking
Warm almond milk to approx. 100°F or 38°C
Combine yeast, 2 grams of KetoCuisine™ and warmed almond milk
Cover with plastic wrap, set aside for 20 min.
Combine remainder of Truvia® and KetoCuisine™
Make a well in the center and pour in yeast mixture. Blend very well - it will look dry
Add egg & blend well
Cover with plastic wrap and let sit for approx. 20 min.
Divide dough into 2 even pieces
Place one piece of dough at a time between two sheets of wax paper & with rolling pin, roll into a thin rectangle
Using a knife cut out two triangles per rectangle. Place these triangles on top of one another, in the end you should have 4 small triangles using both rectangles
Roll the 4 triangles into croissants, starting with wide edge first
Place on parchment paper
Brush with sweetened butter & sprinkle with finely chopped pecans
Bake 350° F for approx. 15-20 minutes until golden brown
Calories: 489 | Protein: 5.8 g | Fat: 49 g | Net Carb: 6.4 g | Ratio: 4:1
