Keto Kouign-Amann
Indulge guilt-free with this decadent Keto Kouign-Amann, a low-carb twist on the classic French pastry renowned for its buttery layers and caramelized crust. This recipe uses almond and coconut flours paired with psyllium husk powder to achieve a flaky, tender dough while erythritol provides a keto-friendly sweetness. The innovative use of cold butter and xanthan gum creates the signature layers without compromising texture or flavor. Perfect for anyone following a ketogenic or gluten-free lifestyle, these heavenly pastries bake up golden and fragrant, delivering the rich, melt-in-your-mouth experience you'd expect from traditional Kouign-Amann—all in just 30 minutes of prep time. Serve them warm to unlock their full buttery charm! Explore this showstopping dessert for a delightful way to elevate your keto baking game.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cup Coconut flour
- 1.5 cups Unsalted butter
- 0.75 cup Erythritol
- 2 tablespoons Psyllium husk powder
- 1 teaspoon Baking powder
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 1 teaspoon Apple cider vinegar
- 2 large Eggs
- 1 teaspoon Vanilla extract
Instructions
In a food processor, combine almond flour, coconut flour, psyllium husk powder, baking powder, xanthan gum, and salt. Pulse until well mixed.
Add cold, cubed butter to the dry ingredients and pulse until the mixture resembles coarse crumbs.
In a separate bowl, whisk together erythritol, apple cider vinegar, eggs, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, pulsing until a dough begins to form.
Transfer the dough onto a piece of plastic wrap, shape it into a disc, and refrigerate for at least 1 hour to firm up.
Preheat your oven to 375°F (190°C) and line a muffin tin with parchment paper or silicone molds.
Once chilled, roll out the dough between two sheets of parchment paper to a thickness of about 1/4 inch.
Cut the dough into squares that would fit into the muffin tins, leaving excess to fold over.
Gently press each dough square into the prepared muffin tin, folding the corners over to create a layered look.
Divide the remaining chilled butter into small dots and place a piece on top of each pastry.
Sprinkle a small amount of erythritol over each pastry for caramelization during baking.
Bake in the preheated oven for 20-25 minutes or until golden brown and fragrant.
Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serve warm to enjoy the full buttery texture.
Nutrition Facts
Calories |
2543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.5 g | 301% | |
| Saturated Fat | 100.6 g | 503% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1900 mg | 83% | |
| Total Carbohydrate | 274.4 g | 100% | |
| Dietary Fiber | 57.7 g | 206% | |
| Total Sugars | 11.2 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 454 mg | 35% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 745 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
