Go Back
High Protein Croissant

Protein Croissant

I didn’t have time to create protein puff pastry (and neither do many people who would recreate a recipe!), but this is a great substitute.
It certainly isn’t as light or buttery, but it is an appealing texture! They’re super close to a light, airy, buttery biscuit, which is still cool!
I would usually make four equal croissants, but I chose to make two big ones and a mini one.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dessert
Cuisine French
Servings 3
Calories 571 kcal

Ingredients
  

Pastry

  • 60 grams Flour
  • 60 grams RYSE Loaded Protein
  • ½ tbsp Bi-Carb Soda
  • 1 tbsp Baking Powder
  • 2 tbsp Sweetener
  • 30 grams Margarine/Light Butter
  • 50 ml Almond Milk

Filling

  • 20 grams Biscoff.. lots of Biscoff

Instructions
 

  • Preheat oven to 180
  • Sieve Flour, protein, baking powder, bicarb soda, and sweetener into mixing bowl and whisk to combine
  • Add Butter and almond milk to dry mix, connecting with a fork until a crumbly dough starts to form
  • Once the crumbly dough starts forming, begin kneading with your hands to form dough properly. If not developing correctly, add more almond milk by the teaspoon until it’s at the desired consistency
  • Once the dough is formed correctly, pull out of the bowl and place on top of a lightly floured, smooth work surface, and continue kneading.
  • When you’re happy with dough consistency, begin rolling out with a floured rolling pin
  • Roll out into a long, thin rectangle (as best you can), about half an inch thick
  • Cut off the stray edges to make sure your dough is squared
  • Cut your rectangle into four equal triangles
  • To roll croissants, roll from the base to the point and shape into a half-moon
  • Place on a baking sheet and chuck in the oven for 5-7 minutes
  • Remove, allow to cool. Eat

Notes

Calories for Entire Batch: 571kcal
52C 47P 19F
Calories Per Serve: 142kcal
13C 12P 4.5F
Keyword Protein Croissant