Croissant (puff pastry)

Egg, Peanut butter, Soy protein isolate, Dry coconut milk, Xanthan gum, Table salt, Stevia

Heat on the stove: 5 min. Mix: 5 min. Combine the dry ingredients: 5 min. Knead the dough: 5 min. Cooking: 5 min. Chill in the refrigerator: 15 min. Bake: 35 min. Let it stand: 30 min.

Heat the nut or peanut butter (120 g) to make it softer and more fluid.

Mix the warm paste, egg (3 pcs), sweetener to taste, and salt (2 g) until smooth.

Combine the soy protein isolate (30 g), dry coconut milk (10 g), and xanthan gum (3 g).

Add the dry mixture to the liquid and knead the dough until smooth.

Transfer the dough onto parchment paper, cover with a second sheet, and roll it out to a thickness of about 5 mm.

If the mixture is sticky, chill it for 10–15 minutes to make it firmer.

Cut the rolled-out dough into triangles and roll each one into a crescent.

Bake at 170–180°C for 25–35 minutes until golden brown.

Completely cool the crescents on a wire rack to set the structure.

Use a dry keto sweetener. When working with erythritol, do not exceed ~10 g per 100 g of dough to avoid crystallization.