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Thank you so much for this recipe! I have missed croissants so much! Technically, by these directions, this recipe will only make 8 rolls, not 16.
Hi Aspen, thank you for your response and the error have been fixed. Have a great day!
These rolls look sooooo good. I’m going to try them real soon. The recipe calls for Psyllium husk…powdered or whole?
Hello! We used powdered Psyllium Husk!
What brand psyllium husk did you use? My turns everything purple. :/
The one for the recipe we got it at Trader Joes, hope that helps!
Now brand works well.
Thinking of trying these for my daughter and her husband for thanksgiving… but don’t know what psyllium husk is or where to buy it???? Is there a substitute?? And how many carbs per??? I’d love to surprise them with something good on their meal plan
You should be able it to get it at any supermarket, you may also replace it for flaxseed meal if that is easier for you! Your husband and daughter will love these, such a sweet gesture of you to surprise them! Let us know how it goes. Happy Thanksgiving for you and your family
Do I have to use the psyllium husk or can I use xanthum gum or just leave out all together.
Hi Doris, if you don’t want to use psyllium husk you can use flaxseed meal instead. If you decide to leave it out altogether the texture may change a little, also the nutritional facts. We hope you like these as much as we do!
Is the sparkling water a much or can I use regular?
Hi Jodi, we like the consistency better with the sparkling water but it is not a must, you can use regular water. Happy Thanksgiving!
Can you please give the equivalent in grams of the cup you use? In many recipes the cups vary from 120 to 230ml/grams and that’s quite a difference. Thank you.
Sure thing, which ingredients did you want the conversion for?
Hope all is well,
I don’t see a carb count on these.
How much carb do they each have?
If you look under nutrition facts you will see Total Carbohydrate are 3g Dietary fiber 1.5g. Thanks!
What’s the nutrition count on these?
Hi Robin, the macros for the recipe are right next to the picture! Have an incredible day!
Urgent, trying to make now…do you beat the egg whites for 30 secs to create a little foam or best them 3 mins into meringue or….?
I am assuming this is a “little” late, but I still wanted to clarify for the future, you only need to beat the egg whites for 30 seconds. Happy Holidays!
How do I get these to not stick to the parchment paper? They were frustrating as heck to get up.
Try spraying some oil on the parchment paper before baking, that should solve that issue. Happy Holidays!
With only 1.5 net carbs per roll, I can eat 10 of these!! Does that make me greedy?! 😉
Hahaha not at all! Enjoy your keto Croissants
We always have croissants with a champagne breakfast on the beach on Xmas day – can these be frozen or the dough made the day before for an easy breakfast?
Hi Ali, that sounds like great Christmas, you can make them ahead but heat them up in the oven, don’t microwave them. Merry Christmas!
Can the dough be made ahead of time and kept in the refrigerator over night?
I haven’t try that but maybe it will work, you may just have to heat it up in the microwave for 30 seconds before using it! Happy Holidays!
Hello! I’m excited to try these! Can I use almond flour instead of coconut? And if so what measurement to replace the coconut? Thanks!
In other recipes, you could, but on this one, if you use coconut flour you’ll end up with very dry croissants 🙁 unless the recipe is changed completely. Happy Holidays!
Are these buttery and flaky like traditional croissants and if not, is it possible to stack the dough up with cold butter and then form and bake like with traditional flaky and buttery croissants?
Hi! I was wondering if these croissants are flaky and buttery like traditional croissants or more just like rolls. If they aren’t flaky or buttery, is it possible to stack up the dough with cold butter and then roll and bake like you do with regular croissants? Thank you!
Hi Magdalena, they are not flaky, but yes you can bake the dough with extra butter, let us know how it goes!
Was wondering how you think these would do paired with cocktail smokies for keto “pigs in a blanket”?
That would be a perfect pairing! We also have a Keto Pigs in a Blanket recipe for you to try: https://ketogenic.com/recipes/keto-pigs-in-a-blanket/
Let us know what you think!
Hello, when you do them , can you please send pictures?????
Can I just make rolls out of this dough instead of croissants?
Hi Cindy! Yes, you may do rolls instead. Let us know how they come out.
Can I use the 1\3 less fat Philadelphia brand? My husband accidentally bought the wrong one and that’s all I have.
Hi Missy, yes, you can use that one. Let us know how they come out.
What can I substitute for physillium husk if I don’t have it? Also, does it really have to be sparkling water? Thanks.
You may use flax seed, but they may turn out a little different. As per the sparkling water, sparkling water lighten doughs and give batters more lift, therefore we do recommend that you use it.
Let us know the result!
Ugh. Not EVERYONE uses a microwave…
We do understand that not everyone uses a microwave but, our goal is to make keto cooking simple and available to as many people as possible! Using a microwave may save time for people who do not have time to spare. If you do not use a microwave, you can still follow the same steps, just heating ingredients on a stove top instead of in the microwave. Hope this helps!
Tasty! They don’t have the texture (I know that’s literally impossible to recreate) but they definitely scratch the itch. Next time I think I’ll add more butter and/or salt but otherwise very good.
Bonus – with the coconut flour and psyllium husk, I’m guessing that pairing this with a cup of coffee would make Smooth Move tea completely unnecessary when it comes to occasional keto constipation! 💩
Hi Julie, we are glad you are enjoying them! You can also play around with the seasonings to create a different taste. For a savory croissant, I love adding garlic salt and Italian seasoning. For a sweet croissant, I love adding a little cinnamon and allulose!
Wow. I just found these. Made them immediately and couldn’t be more excited! They are WONDERFUL!
I want to make a crescent ring with meat mixture inside. Do you think these will work?
Hi, Donna! Yes, this recipe should work with a stuffed ring as well.
I just made these. Did not come out like everyone is describing. Mine went flat after they came out of the oven which is fine but they were really dense in the middle. Taste was just ok. I would most likely not make these again.
How are you?
Very sorry to hear that! Maybe we can troubleshoot what happened to the first batch. Did you happen to cover them with aluminum foil?
Hope all is well,
I just made these. The same thing that happen to Denise’s happened to mine. They are about 1/2 flat. Definitely not as fluffy looking as your picture. I did not cover with tin foil – answering the question you posed to Denise in her 1/4/20 post. I followed your recipe with no additions or subtractions.
Do you have a trick to getting them more fluffy and not so dense. I will make them again but, need to figure out the fluffy trick.
Is it possible that my coconut flour may be too old for this recipe? Please let me know what you think.
Hi Cindy, the temperature and moisture in the air can actually have a huge effect on the texture. I would recommend refrigerating your rolled out dough for about 30 minutes and then immediately rolling it up and baking once removed from the fridge. If this is still an issue, make sure the egg whites are whipped to soft peaks and that you are gently folding in the mixture and not over-stirring. This can also create a dense texture. Hope this helps and please let us know if you try it out!
Thank you for the tips. I will try it again and let you know how it works.
Hi, Cindy! You’re welcome! Looking forward to hearing how it turns out!
Hi Cindy, I’m trying. I really am.😀 I want to try these rolls but don’t have psyllium.i saw you recommend flax ,but what’s the exchange ratio?
Hi Cindy, it is about a 1:1 exchange ratio. If you don’t have psyllium, you can also try using xanthan gum. You can exchange every 2 teaspoons psyllium for every 1 teaspoon of xanthan gum.
Hey, so I just made them, and for some reason, when I put them in the oven, they just became into a pizza dough even though I put them in the specific shape. Why did that happen?
Hi, Shaur! Thank you for reaching out. The temperature of the butter will have a huge effect on the shape! It must be cold. The croissant texture and shape is created by butter heating up in the oven and creating air pockets. If the butter is too warm, this will not happen. We would recommend refrigerating the dough before cooking it and seeing if that fixes the issue.