Keto Pain au Raisin
Indulge in a delightful low-carb twist on a classic French pastry with this Keto Pain au Raisin recipe! Perfectly flaky and golden, these keto-friendly pastries use almond and coconut flour to recreate the tender dough while xanthan gum ensures a smooth, elastic texture. A cinnamon-infused cream filling paired with sugar-free maple syrup and optional low-carb raisins adds depth of flavor, creating a truly irresistible treat. Topped with a glossy sugar-free apricot jam glaze, these pastries strike the perfect balance of elegance and wholesome indulgence. Ready in just 35 minutes, they make an impressive brunch centerpiece or a satisfying keto dessert without straying from your dietary goals. Keywords: keto pastries, low-carb pain au raisin, almond flour pastry, sugar-free dessert recipe.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Coconut flour
- 1 teaspoons Xanthan gum
- 1 teaspoons Baking powder
- 0.25 cups Erythritol sweetener
- 0.5 cups Unsalted butter
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 0.25 cups Heavy cream
- 1 tablespoons Ground cinnamon
- 2 tablespoons Sugar-free maple syrup
- 0.25 cups Raisins (optional, for low-carb use sparingly)
- 2 tablespoons Sugar-free apricot jam
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine the almond flour, coconut flour, xanthan gum, baking powder, and 1/4 cup erythritol sweetener.
Melt the butter in the microwave or on the stovetop. Allow it to cool slightly, then add it to the dry mixture along with the eggs and vanilla extract. Mix until a dough forms.
In a small bowl, mix the heavy cream with the cinnamon and 2 tablespoons of erythritol. Set aside.
Lay out a sheet of parchment paper and roll the dough into a rectangle roughly 12x8 inches.
Brush the entire surface of the dough rectangle with the cinnamon cream mixture preparing earlier.
Drizzle sugar-free maple syrup evenly over the dough, then sprinkle with raisins if using.
Starting from the long end, carefully roll up the dough into a log, then slice into 8 even pieces.
Place each piece on the prepared baking sheet, cut side up.
Gently flatten each piece slightly with your palm and bake for 18-22 minutes, or until lightly golden.
Once baked, remove from the oven and let them cool slightly.
While the pastries cool, warm the sugar-free apricot jam until just melted and brush over the top of each pain au raisin for a glossy finish.
Nutrition Facts
Calories |
2481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.4 g | 274% | |
| Saturated Fat | 85.3 g | 426% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 690 mg | 230% | |
| Sodium | 852 mg | 37% | |
| Total Carbohydrate | 169.8 g | 62% | |
| Dietary Fiber | 36.9 g | 132% | |
| Total Sugars | 40.0 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 567 mg | 44% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1918 mg | 41% | |
*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.
