Delectable Paleo-friendly French Croissant Recipe

Allergens

Nuts (almond flour)

Ingredients

• 2 cups almond flour
• 1/4 cup arrowroot powder
• 1/4 teaspoon sea salt
• 1/4 cup cold unsalted grass
• fed butter, cubed
• 3 large organic eggs
• 1 tablespoon granulated stevia or monk fruit sweetener
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon apple cider vinegar
• Organic raspberry jam for serving (optional)

Instructions

1. In a large mixing bowl, whisk together almond flour, arrowroot powder, and sea salt.
2. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. In a separate bowl, whisk together 1 egg, sweetener, vanilla extract, and apple cider vinegar.
4. Pour the wet ingredients into the dry ingredients and mix until a soft dough forms. Wrap in plastic wrap and refrigerate for at least 1 hour or up to overnight.
5. On a floured surface, roll out the chilled dough into a rectangle about 1/8 inch thick. Cut into triangles and roll each triangle from the wide end toward the tip to form croissants.
6. Place the shaped croissants on a lined baking sheet, cover, and let rise for 30 minutes in a warm place.
7. Preheat oven to 350°F (180°C). Beat the remaining egg and brush it over the risen croissants.
8. Bake for 20 25 minutes or until golden brown. Cool on a wire rack.
9. Serve warm with raspberry jam if desired.

Chef’s Insight

To achieve the perfect layers, make sure to roll out the dough thinly enough, but not too thin to lose its structure.

Notes

For a dairy-free option, replace the grass-fed butter with coconut oil.