Almond Croissant Bun Bake
There is just something about warm almond croissant flavors that makes any morning feel a little extra cozy. This almond croissant bun bake has all those buttery, nutty flavors you love, but turns them into an easy breakfast that’s packed with protein and perfect for meal prep. Soft, fluffy, and finished with the most irresistible toasted almond topping, it’s one you’ll want to make again and again.
Servings: 3
Calories: 366kcal
Ingredients
Wet:
- 226 g 0% Milkfat Greek Yogurt (Fage)
- 1.5 Large Brown Eggs (Vital Farms)
Dry:
- 60 g Unbleached All Purpose Flour (King Arthur)
- 28 g Fine Almond Flour (Bob’s Red Mill)
- 30 g Vanilla Protein Powder (Quest)
- ½ tsp Baking Powder
- ¼ tsp Baking Soda
- Pinch of Salt
Frangipane:
- 14 g Fine Almond Flour (Bob’s Red Mill)
- 15 g Vanilla Protein Powder (Quest)
- 0.5 Large Brown Egg (Vital Farms)
- 0.5 tsp Almond Extract
- 30 ml Nonfat Plain Milk (Whole Foods)
Bake:
- Olive Oil Spray
- 28 g Sliced Almonds (Fisher)
Toppings:
- Powdered Sugar
- 15 ml Sugar Free Syrup (Mrs Buttersworth)
Instructions
Wet:
- In a mixing bowl, add your yogurt and one whole egg. Crack your second egg but only use the whites and save the yolk for the filling. Give it all a good mix.226 g (1 cup) 0% Milkfat Greek Yogurt, 1.5 (1.5 whole + whites) Large Brown Eggs
Dry:
- Add the dry right on top and mix until you get a thick cake batter like consistency.60 g (0.5 cup) Unbleached All Purpose Flour, 30 g (1 scoop) Vanilla Protein Powder, 1/2 tsp Baking Powder, 1/4 tsp Baking Soda, Pinch of Salt, 28 g (0.25 cup) Fine Almond Flour
Frangipane:
- In a small bowl, mix together your ingredients until you have a smooth paste. For the egg, use the remaining egg yolk.14 g (1 tbsp) Fine Almond Flour, 15 g (1 tbsp) Vanilla Protein Powder, 0.5 (1 yolk) Large Brown Egg, 0.5 tsp Almond Extract, 30 ml (2 tbsp) Nonfat Plain Milk
- You don’t want it too runny but also don’t want it too thick that you can’t pipe it so add milk gradually until you achieve the ideal consistency.
- Grab a piping bag or plastic zip lock and add the filling. Snip a small hole at the bottom to pipe.
Bake:
- Grab your baking dish and spray lightly with olive oil. Then scoop the batter and add 6 buns.Olive Oil Spray
- Pipe in the filling to the center of each of the 6 buns. Sprinkle the top with sliced almonds.28 g Sliced Almonds
- Bake at 350° for 25 minutes or until the tops are golden brown. Use a toothpick to ensure it comes out clean.
Toppings:
- Sprinkle the tops with powdered sugar and a drizzle of sugar free syrup. Then scoop out a bun and enjoy!Powdered Sugar, 15 ml (1 tbsp) Sugar Free Syrup
Nutrition Information
Almond Croissant Bun Bake
Serving Size
1 Serving
Amount per Serving
Calories
366
% Daily Value*
Fat
14.9
g
23
%
Saturated Fat
1.3
g
8
%
Polyunsaturated Fat
0.7
g
Monounsaturated Fat
1.3
g
Cholesterol
135.2
mg
45
%
Sodium
146.9
mg
6
%
Potassium
334.6
mg
10
%
Carbohydrates
25.3
g
8
%
Fiber
3.5
g
15
%
Sugar
4.7
g
5
%
Protein
32.8
g
66
%
* Percent Daily Values are based on a 2000 calorie diet.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.