Keto Iron Chef’s Keto-Croffins

Keto Iron Chef's Keto-Croffins
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  • Servings: 2
  • Difficulty: moderate
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Keto Iron Chef's Keto-Croffins

A hybrid of Croissant and Muffins in a Ketofied Way

* For Croffins Dough
Dry Ingredients
15g Casein Protein Isolate
10g Whey Protein Isolate
5g Egg White Powder
5g Egg Yolk Powder
15g Inulin Powder
1,5g Psyllium Husk
1g Xanthan Gum
1g Salt
1g Vanilla Extract
3g Sucralose
1g Instant Dry Yeast
* Note : The first 7 ingredients above are the Keto-Flour formula for this recipe
For crisper crust the Keto-Flour can be changed into this formula : 15g Wheat Protein Isolate 8000, 10g Casein Protein Isolate, 10g Whey Protein Isolate, 5g Egg White Powder, 5g Egg Yolk Powder, 5g Inulin Powder

Wet Ingredients
20g VERY COLD WATER (to suspend the yeast leavening action over the dough, during the rolling & folding process)
10g Yogurt
4g Butter

* For Pastry Batter
Dry Ingredients
25g Keto-Flour (half the quantity from the Keto-Flour formula listed above)
0,5g Salt
0,5g Vanilla Extract
2g Sucralose

Wet Ingredients
5g Coconut Oil
20g Butter

* For Muffin Batter
Dry Ingredients
25g Keto-Flour
0,5g Salt
0,5g Vanilla Extract
5g Sucralose
1g Baking Powder

Wet Ingredients
10g Egg White (beat to a stiff peak)
5g Egg Yolk
10g Ricotta Cheese
30g Coconut Milk
10g Butter

* For Croffins Dough
Whisk all dry ingredients on a medium bowl. Add water and yogurt gradually, then stir using spatula until a rough dough formed, then switch using hand to knead the dough until elastic. Add the softened butter and knead again until smooth

Rest the dough for 10 minutes at the refrigerator

Roll the dough up to stage 5 – 6 setting on the pasta machine, into a long sheet

Keto Iron Chef's Keto-Croffins

Rest the rolled dough back in the refrigerator for another 10 minutes

* For Pastry Batter
On a small bowl, combine Keto-Flour with butter using spatula, until a rough batter formed. Add the coconut oil and mix again until completely combines

Keto Iron Chef's Keto-Croffins

Rest the batter for 10 minutes at the refrigerator

* For Muffins Batter
On a standing mixer, beat butter until white then add egg yolk and ricotta cheese. Raise the speed into medium stage until the batter becomes light and creamy

Lower the mixer speed, then add the Keto-Flour mix gradually until the batter becomes thick

Add the whipped egg white into the batter and mix for 10 – 15 second, just until combined. Do not over mix

Keto Iron Chef's Keto-Croffins

* Assemble
On a silicone pad, spread the pastry batter evenly over the rolled dough

Fold the rolled dough from one side to the other side, making at least 4 – 5 fold into a square shape

Roll the folded dough to flatten it into 1/2 cm thick, by keep maintaining the square shape during rolling

Slice the dough into 16 long rectangles with equal width, then arrange them into 2 muffins cup
(see the attached pics)

Rest the arranged dough for 15 minutes, until the skin become softer (risen)

Keto Iron Chef's Keto-Croffins

Preheat the oven into 300F

Bake the risen dough for 10 minutes, then scoop the muffins batter into each cups equally reaching 3/4 height of the cups

Bake again for another 15 – 20 minutes until the batter set, and an inserted tooth pick comes out clean

Serve with black coffee or green tea

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