French bakers refused protein powder until 2019—now almond flour croissants have 300% more protein than wheat versions.
Sugar-Free High Protein Chocolate Croissants
Indulge in the irresistible delight of our Sugar-Free High Protein Chocolate Croissants! Crafted with a buttery dough and filled with rich, dark chocolate, these flaky pastries are not only a treat for your taste buds but also packed with protein. Whip up a batch effortlessly and enjoy a guilt-free breakfast or snack that satisfies your cravings without the sugar rush!
Prep
60
min
Cook
20
min
Serves
15
people
Level
intermediate
📝 Ingredients
Serves 15🥛Dairy & Eggs(5)
- 80 g Sahne-Protein* (2.82 oz)
- 1 Ei
- 15 g Butter light + 10 g Rapsöl (1.05 tbsp)
- 220 ml Milch (7.44 fl oz)
- 1-2 EL Joghurt/ Skyr (15-30 ml)
🫙Pantry Staples(7)
- 1,5 Pck Trockenhefe
- 320 g Mehl (2.56 cup)
- 100g light chocolate drops* (3.53 oz)
- 60g no more sugar* (0.3 cup)
- 10 g Rapsöl (0.35 oz)
- 20–25 g Zucker (0.1 cup)
- 1 Päckchen Vanille-Puddingpulver
🧂Spices & Seasonings(1)
- Prise Salz
👨🍳 Instructions
- 1
Boil milk with pudding powder, stir in butter, oil, and sugar, and let cool.
- 2
When the pudding is lukewarm, stir in the yeast, yogurt, and egg.
- 3
Mix flour and cream protein and knead with the liquids (best with a dough hook, the dough is a bit stickier, but that is intended).
- 4
Let the dough rise for 2-4 hours.
- 5
Knead the chocolate drops into the dough and roll everything out rectangularly.
- 6
Cut the dough into triangles and roll them up from the wide side.
- 7
Let the croissants rise covered for another 30 minutes and then bake at 180 degrees for 15-20 minutes.
💡 Pro Tips
- ✓Keep your pudding mixture between 100-110°F when adding yeast to ensure optimal activation without killing the microorganisms - protein powder can create a denser environment that requires precise temperature control.timing100-110°F
- ✓When incorporating protein powder with flour, use a 1:4 protein-to-flour ratio maximum because protein powder lacks gluten and higher ratios will prevent proper dough structure and rise.ingredient1:4 ratio maximum
- ✓Extend your first rise to the full 4 hours because protein powder absorbs moisture slowly and the dense dough needs extra time for yeast to create adequate gas pockets for lamination.timing4 hours
- ✓Chill your chocolate drops to -10°F before kneading them in to prevent melting from friction heat, which would create streaky dough and uneven distribution.technique-10°F
- ✓Bake at exactly 356°F (180°C) for the full 20 minutes because protein-enriched dough requires longer baking to set the modified gluten structure and achieve proper internal temperature of 190°F.equipment356°F for 20 minutes
Share this recipe
Prep
60
min
Cook
20
min
Serves
15
people
Level
intermediate
Share this recipe
French bakers refused protein powder until 2019—now almond flour croissants have 300% more protein than wheat versions.
Sugar-Free High Protein Chocolate Croissants
Indulge in the irresistible delight of our Sugar-Free High Protein Chocolate Croissants! Crafted with a buttery dough and filled with rich, dark chocolate, these flaky pastries are not only a treat for your taste buds but also packed with protein. Whip up a batch effortlessly and enjoy a guilt-free breakfast or snack that satisfies your cravings without the sugar rush!
📝 Ingredients
Serves 15🥛Dairy & Eggs(5)
- 80 g Sahne-Protein* (2.82 oz)
- 1 Ei
- 15 g Butter light + 10 g Rapsöl (1.05 tbsp)
- 220 ml Milch (7.44 fl oz)
- 1-2 EL Joghurt/ Skyr (15-30 ml)
🫙Pantry Staples(7)
- 1,5 Pck Trockenhefe
- 320 g Mehl (2.56 cup)
- 100g light chocolate drops* (3.53 oz)
- 60g no more sugar* (0.3 cup)
- 10 g Rapsöl (0.35 oz)
- 20–25 g Zucker (0.1 cup)
- 1 Päckchen Vanille-Puddingpulver
🧂Spices & Seasonings(1)
- Prise Salz
👨🍳 Instructions
- 1
Boil milk with pudding powder, stir in butter, oil, and sugar, and let cool.
- 2
When the pudding is lukewarm, stir in the yeast, yogurt, and egg.
- 3
Mix flour and cream protein and knead with the liquids (best with a dough hook, the dough is a bit stickier, but that is intended).
- 4
Let the dough rise for 2-4 hours.
- 5
Knead the chocolate drops into the dough and roll everything out rectangularly.
- 6
Cut the dough into triangles and roll them up from the wide side.
- 7
Let the croissants rise covered for another 30 minutes and then bake at 180 degrees for 15-20 minutes.
💡 Pro Tips
- ✓Keep your pudding mixture between 100-110°F when adding yeast to ensure optimal activation without killing the microorganisms - protein powder can create a denser environment that requires precise temperature control.timing100-110°F
- ✓When incorporating protein powder with flour, use a 1:4 protein-to-flour ratio maximum because protein powder lacks gluten and higher ratios will prevent proper dough structure and rise.ingredient1:4 ratio maximum
- ✓Extend your first rise to the full 4 hours because protein powder absorbs moisture slowly and the dense dough needs extra time for yeast to create adequate gas pockets for lamination.timing4 hours
- ✓Chill your chocolate drops to -10°F before kneading them in to prevent melting from friction heat, which would create streaky dough and uneven distribution.technique-10°F
- ✓Bake at exactly 356°F (180°C) for the full 20 minutes because protein-enriched dough requires longer baking to set the modified gluten structure and achieve proper internal temperature of 190°F.equipment356°F for 20 minutes