Homemade Old-fashioned Croissants Recipe

Homemade old-fashioned croissants that are soft, aromatic and perfectly flaky. Basic recipe that can be made with or without filling. Made with healthy fresh lard, these croissants melt in your mouth.

Old-fashioned Keto Croissants Recipe for breakfast

Delicious old-fashioned croissants recipe that our family likes. These beauties can be made with or without filling (like jam for instance). They are soft, aromatic, perfectly flaky – we enjoy them for breakfast, brunch and on the go.

Ingredients and Substitutions

  • Flour – all purpose or type 00 Italian flour
  • Yeast – fresh or dried instant yeast
  • Pork lard – organic is best
  • Milk – whole milk
  • Egg – binds it all better
  • Olive oil, optional for brushing
  • Salt
  • Pinch of sugar – for activating yeast

Can I work with instant yeast instead of fresh?  Short answer is, yes! However, I do recommend using fresh yeast as flavor and softness of baked croissants is always different depending on the type of yeast used. In general breads made with fresh yeast are more flavorful and stay softer for longer.


1st: Prepare all ingredients at room temperate. Lard can be softened in the microwave for a few seconds/minutes. Let yeast activate. Combine with remaining ingredients and knead a soft, non-sticky dough. You can use your bread machine / kitchen robot to do the kneading for you.

2nd: Cut dough in triangles and starting from the widest side roll the dough to form a croissant. Repeat for the remaining dough.

3rd: Let croissants rise again on non-stick baking sheet. Then sprinkle with sesame seeds – optional. Bake until golden brownish (toothpick should come out clean).


Lard is a type of fat, derived from pigs. It was a main source of fat (for cooking and creating home products like soap) not so long ago. It’s famous for creating perfectly flaky pastries and crust dough. It’s also ideal for croissants when one is on the Keto diet.

100  plus years ago my great-grandparents and grandparents used lard for cooking, pastries and breakfasts and even making homemade soap. Butter, at the time, was very difficult to come by, so people used lard from their small family farms. In fact, rumor has it that many restaurants use lard instead of butter, as it’s much cheaper, makes dough super flaky and cannot be spotted within the food as far as taste goes.  


The following questions floats around the internet – “is lard healthy”? Many demonize this type of fat as bad, but some recognize it’s qualities as well. “Healthy” is a word that means different things to many. From my stand point, lard is one of the healthier fats our household can use – it has a high burning point, isn’t overly processed ( as canola oil or sunflower oil) and delivers excellent results within the baking department. That being said, everything in moderation is a good principle to follow (with anything in life, really).  

Homemade KETO breakfast croissants recipe from scratch


Homemade KETO breakfast croissants recipe from scratch

Homemade Old Fashioned Croissants Recipe

The European Dish
Flaky, soft and extra delicious homemade croissants, toppled with gentle sesame seeds topping.
Prep Time 10 minutes
Cook Time 20 minutes
Dough Resting time 35 minutes
Total Time 1 hour 5 minutes
Course Breakfast
Cuisine Eastern, European
Servings 20 croissants


  • 500 g all purpose flour
  • 250 g organic pork lard melted, but not hot
  • 1 egg medium size
  • 100 ml milk lukewarm
  • 30 g /1 ounce/ fresh yeast or 7g instant yeast
  • 1 tsp brown sugar
  • Pinch of salt
  • 5 tbsp sesame seeds optional
  • 4 tbsp. olive oil, for brushing croissants


  • In a small cup add 6 tbsp lukewarm milk, sugar and the yeast. Let sit until yeast activates (it needs warm and sugary environment to get active). When it gets bubbly it's ready for use.
  • In a large mixing bowl beat egg, then add remaining milk, melted warm lard and salt. Mix until combined. Then add activated yeast, flour and knead until a soft, non-stick dough forms. Use stand mixer or knead by hand.
  • Then, let dough sit in the bowl, covered with a kitchen towel until it doubles its size (approx. 30 min).
  • Then divide dough into 4 smaller balls and roll out each ball onto floured surface (1/2 inch max thickness ).
  • Cut dough in triangles and starting from the widest side roll the dough to form a croissant. Repeat for the remaining dough.
  • Place all croissants onto non-greased baking paper by leaving breathing space in between (1-2 inches should do).
  • Optional: Leave dough to rest ( and rise again) for about 15-20 minutes. Then, using a kitchen brush coat croissants with olive oil.
  • Bake in preheated oven on 200C / 400F until croissants start to get brownish on top & a toothpick comes out clean.
  • Let cool down and enjoy with a favorite spread.


Use filling like jam if desired (place a small amount in the widest part of each triangle.
Add sesame seeds on top or in dough while kneading.  
Keyword breakfast, croissants, pork lard
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