Keto Croissants 🥐 Only 3.5g net carbs each (full recipe in video description)

FULL CROISSANT RECIPE BELOW!
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Ok friends... I'm not going to sugar coat it, croissants are one of the most complicated pastries you can make. I owned a bakery and have made thousands of croissants over the last 20 years and they can still be tricky even for me.
This has been quite the recipe development process; making these turn out consistently has been a journey. I've made these croissants 10+ times trying to get the quantities and method down. Many of the steps are the same as a classic croissant, but there are some variations along the way. Due to the lack of sugars in the dough, they take a LONG time to rise sufficiently.
Watch the video, read the recipe, reach out in the comments with any questions and ENJOY THE PROCESS! Even if they aren't perfect, they'll still be tasty. Trust me... I've eaten plenty of flops over the last couple months. Only 3.5g net carbs, 18g fibre, 9g protein each!
To buy Farm Girl products, check out our website https://farmgirl.work/
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Keto Friendly Croissants
makes 10-12

What you’ll need…
1¼ cups (300 mL) warm milk (300g)
1 tbsp (15 mL) sweetener of choice
1 tbsp (15 mL) traditional yeast (10g)
3 cups (720 mL) Farm Girl Pizza Pro (380g)
½ tsp (2.5 mL) salt (2.5g)
2 tbsp (30 mL) unsalted butter, softened (28g)

1¼ cup (300 mL) unsalted butter, room temperature (275g)

For the dough (détrempe)…
1. In bowl of stand mixer, mix milk and sweetener then sprinkle over yeast; rest 5 minutes. Add Pizza Pro, then salt; stir to form a rough dough.
2. Using the dough hook attachment, knead for 6-8 minutes at medium-high speed, until an elastic dough forms. Don’t cut this step short, there needs to be enough gluten formed here.
3. Remove dough hook from the bowl, create a small indent in the dough then add 2 tbsp/30 mL softened butter. Fold dough around the butter to encase it. Return dough hook and continue kneading for 1-2 minutes longer or until butter is fully incorporated into the dough.
4. Shape roughly into a rectangle, place on a parchment lined baking tray, cover in plastic and chill for 20-30 minutes. The dough should firm up and be cool, but not too cold or it will solidify the butter in the next step.

For the butter layer (beurrage)…
1. While the détrempe is chilling, prepare the butter layer… Fold a piece of parchment paper into a rectangle 18x25cm (7x10”)
2. Cut butter into 4-6 slices roughly the same thickness. Unfold the parchment paper and place butter slices into center, forming a rectangle.
3. Fold the parchment back up and flip it over so the folds are on the bottom. Using a rolling pin, gently pound and roll the butter until it evenly fills the parchment rectangle.
4. If needed, chill briefly to ensure butter is firm but pliable. It is very important that the butter is roughly the same consistency as the dough when encasing it inside. If the butter becomes too hard, warm it up gently with your hands. The dough and butter will not be the same temperature, but the “give” or resistance should be the same.

To encase the beurrage in the détrempe…
1. Remove the dough from the fridge after resting. Working on a clean surface floured with more Pizza Pro, roll the détrempe into a rectangle roughly 18x38cm (7x15”). Brush off any excess flour or the layers will not stick together. The dough should be the same width and roughly 50% longer than the beurrage.
2. Place the beurrage over one end of the rectangle, fold excess dough over to cover half the butter; brush off any excess flour. Fold exposed half of the butter over dough. Stretch dough to edges ensuring the beurrage is fully encased in the détrempe. Using the rolling pin, press the dough to start stretching it out.

To layer the dough…
1. After encasing the butter in the dough, roll it out into a large rectangle.
2. To do a single “turn” of the dough: Fold in one third of the dough just past center, brush off any excess flour, then fold over the remaining third of dough. Between each turn, the dough needs to be rotated 90° or a quarter turn. Press with the rolling pin to seal the layers then repeat another “turn”…
3. Roll into a large rectangle, fold in one third of the dough, brush off any excess flour, then fold over the remaining third of dough; press with the rolling pin to seal the layers.
4. Transfer back to the parchment lined tray and chill for 20-30 minutes. It is very important that the butter does not get too hard at this point or it will begin to crack when rolling the dough.
5. After chilling, complete one more turn of the dough… Roll into a large rectangle, fold in one third of the dough, brush off any excess flour, then fold over the remaining third of dough; press with the rolling pin to seal the layers.
6. Roll out slightly then return to the fridge to relax for 15-20 minutes.

RECIPE CONTINUED IN PINNED COMMENT!!! Sorry, was too long...