Lowcarb and ketogenic pumpkin croissants, very soft and delicate, perfect for those following a ketogenic lowcarb regimen like me. I made pumpkin croissants, which you can find here, for the whole family, and then I decided to try making a version suitable for those following a keto and lowcarb diet. After several attempts, the best result came from the croissants made with the PANE DI RIVALTA flours, which I find excellent, and with KLEAF flour. I also made a version without mixes, and they turned out good, but not as fabulous as the ones you see in the photo. Below I leave you the ingredients I used with the two flours and further down the variant with flours without mixes. Try them and let me know which one you liked the most.
It’s correct to say that there is NO flour without CARBOHYDRATES but flours with few carbohydrates that allow us to respect our diet without cheating.
- Difficulty: Very easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
THESE ARE THE INGREDIENTS WITH THE TWO FLOURS
- 2/3 cup flour (Rivalta or Kleaf)
- 1/2 cup water
- 1 fresh yeast
- 4 cups flour (Rivalta or Kleaf)
- 1/4 cup erythritol (or another sweetener you prefer like stevia)
- 1/4 cup clarified butter (or dairy butter)
- 4/5 cup pumpkin
- 2/3 cup vegetable milk (I used almond milk)
- 3/4 cup butter (for laminating (I used dairy butter))
- erythritol (for dusting)
- 1 egg (for brushing)
Steps
LET’S SEE HOW TO MAKE THE CROISSANTS
To make lowcarb and keto pumpkin croissants, you can follow the pumpkin croissant recipe that you can find here
If you want to use the PANE DI RIVALTA flour, you can find it by clicking here
If you want to use the KLEAF flour, you can find it by clicking here
I made these croissants both with the mixes and with a mix of protein flour and lupin flour, also adding psyllium, and I must say they turned out very well
ALTERNATIVES TO THE TWO MIXES:
You can use lupin flour, which you can find in organic and nature stores or on Amazon, along with a protein flour, I used FIBER FLOUR, and I found it at the supermarket but you can also easily find it on Amazon. 300 g of protein flour and the rest lupin flour
the second alternative (I also tried this mix and they are good, having a more crumbly texture compared to the others, but I often prepare them and freeze them so when I feel like a treat, I take out the croissant, heat it, and enjoy it guilt-free) ALMOND FLOUR AND COCONUT FLOUR, but you must also add PSYLLIUM (1 heaping teaspoon) to the dough as it absorbs moisture well, acts as a binder, and gives rise and elasticity to the dough, you can also find it on Amazon or in Bio or Natura SI stores
The third alternative is NUT FLOURS that you can mix with almond flour, always adding psyllium. You can also use nuts and blend them.
If you want to make a more LOWCARB version, you can also use LEGUME FLOURS, they allow you to limit carbohydrates and are satiating: CHICKPEA FLOUR, PEA FLOUR, LENTIL FLOUR, LUPIN FLOUR, BEAN FLOUR.
BUCKWHEAT FLOUR, is a low carbohydrate flour often used in the preparation of leavened products but mixed with other flours.
if you don’t want to use pumpkin, you should add two eggs to the dough, you can use yellow paste ones for a nice color or add a bit of turmeric to the dough.
