Have you ever seen a chocolate wassant recipe in an Asian bakery or Parisian patisserie? It’s a soft, fluffy pastry with chocolate swirls. But, if you have diabetes, it might seem hard to enjoy.
Don’t worry, we’ve got you covered. We’ll teach you how to make a diabetic-friendly, low-carb version of the chocolate wassant recipe. You’ll learn about the ingredients, how to make it, and its nutritional value. We’ll also share some variations to fit your healthy lifestyle.
Table of Contents
What is a Chocolate Wassant?
A chocolate wassant is a mix between a roll and a croissant. It’s made from a yeasted dough with chocolate layers. Unlike croissants, wassants are softer and easier to make low-carb.
Why Traditional Wassants Are Not Diabetic-Friendly
Traditional chocolate wassants have:
- All-purpose flour (high glycemic index)
- Sugar
- Chocolate with added sugar
- Butter
These ingredients can raise blood sugar levels. This makes traditional wassants not good for people with diabetes.
Creating a Diabetic-Friendly Chocolate Wassant Recipe
We aim to keep the soft, chocolatey taste of wassants without the blood sugar spike. Here’s how we do it:
Ingredient Substitutions
- Flour Substitute: Almond Flour + Vital Wheat Gluten + Coconut Flour
We mix almond flour for moisture, coconut flour for density, and vital wheat gluten for rise. - Sweetener: Erythritol or Allulose
These sugar alcohols don’t affect blood sugar much and are great for baking. - Chocolate: Sugar-Free Dark Chocolate
Use 85% dark chocolate or brands like Lily’s or ChocZero. - Butter or Coconut Oil
Healthy fats add richness and keep you full. - Yeast + Baking Powder Combo
Low-carb flours don’t rise well, so we use yeast and baking powder.
Diabetic-Friendly Chocolate Wassant Recipe
Yield: 12 mini wassants
Serving Size: 1 roll
Net Carbs per Roll: ~3g
Ingredients
For the Dough:
- 1 cup almond flour
- 2 tbsp coconut flour
- 1/2 cup vital wheat gluten
- 1/4 cup psyllium husk powder (optional for texture)
- 1 tbsp baking powder
- 1 tbsp dry active yeast
- 1 tbsp erythritol or allulose
- 2 large eggs
- 1/4 cup warm almond milk (unsweetened)
- 2 tbsp unsalted butter (melted)
- 1 tsp apple cider vinegar
- 1/4 tsp salt
For the Chocolate Filling:
- 1/2 cup sugar-free dark chocolate chips
- 2 tbsp heavy cream or coconut cream
- 1 tsp vanilla extract
Instructions
Step 1: Activate the Yeast
In a small bowl, mix warm almond milk, yeast, and erythritol. Wait 5–10 minutes for it to get frothy.
Step 2: Prepare the Dough
In a mixing bowl, whisk together almond flour, coconut flour, vital wheat gluten, psyllium husk, baking powder, and salt. Add eggs, melted butter, apple cider vinegar, and the yeast mixture. Mix until it forms a sticky dough.
Step 3: Knead and Rest
Knead the dough for 3–5 minutes until it’s slightly elastic. Cover and let it rest in a warm spot for 30–45 minutes.
Step 4: Make the Chocolate Filling
While the dough rests, melt chocolate chips with heavy cream over a double boiler or in the microwave in 15-second bursts. Stir in vanilla extract until smooth. Let cool slightly.
Step 5: Roll Out the Dough
Roll the dough between two pieces of parchment paper into a rectangle about 1/4 inch thick.
Step 6: Add Chocolate and Shape
Spread the chocolate filling over the dough. Carefully roll the dough into a log (like a jelly roll) and slice into 12 even pieces. Place each piece swirl-side up on a parchment-lined baking sheet.
Step 7: Second Rise
Let the rolls rise in a warm area for another 20–30 minutes.
Step 8: Bake
Preheat oven to 350°F (175°C). Bake for 15–20 minutes or until golden and set.
Step 9: Cool and Serve
Let cool on a wire rack before serving. Optionally dust with powdered erythritol for a decorative finish.
Nutritional Information (Per Roll)
- Calories: 120
- Net Carbs: 3g
- Fiber: 4g
- Protein: 6g
- Fat: 9g
Variations and Tips
1. Add Nuts: Sprinkle chopped almonds or walnuts into the filling for crunch.
2. Cinnamon Chocolate Wassant: Add 1/2 tsp cinnamon to the chocolate mix.
3. Use Cream Cheese: For a richer filling, blend cream cheese with chocolate.
4. Freezer-Friendly: Freeze unbaked or baked wassants and reheat when needed.
5. Vegan Option: Use flax eggs and coconut oil or plant-based butter.
Frequently Asked Questions
Can I use only almond flour?
No, almond flour alone won’t provide the structure needed. The combination with vital wheat gluten or psyllium is key.
Can I use instant yeast?
Yes. Reduce proofing time slightly, as instant yeast activates faster.
Why did my rolls not rise much?
Low-carb flours don’t rise as much as wheat flour. The goal is a soft, slightly fluffy texture—not a full croissant puff.
Is this recipe gluten-free?
Only if you omit vital wheat gluten and use psyllium husk instead—but structure and rise may be reduced.
Final Thoughts
Living with diabetes doesn’t mean you have to give up your favorite treats. You can make a low-carb version of the classic chocolate wassant recipe without the sugar spike. This diabetic-friendly twist is great for breakfast, brunch, or a guilt-free dessert.
By understanding the ingredients and baking process, you’re not just making a treat. You’re empowering yourself to enjoy food on your terms. Let this chocolate wassant be a sweet symbol of balance, flavor, and joy on your diabetic journey.
Did you try this recipe? Share your photos and tips in the comments below. And don’t forget to subscribe for more diabetic-friendly recipes that bring joy back to the table.