Low Carb Kouign-Amann
Experience the rich, buttery charm of a beloved French pastry made accessible with our Low Carb Kouign-Amann recipe. Perfect for keto enthusiasts and anyone watching their carb intake, this innovative treat combines almond and coconut flours with cold butter and a touch of erythritol for a sugar-free sweetness. A meticulous folding technique creates irresistible layers while maintaining the flaky, caramelized texture of the classic kouign-amann. With just 40 minutes of baking, these golden pastries emerge as a guilt-free indulgence, ideal for breakfast or dessert. Delight in the magic of low-carb baking and savor the refined taste without compromising on flavor or texture!
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Recipe Information
Ingredients
- 200 grams Almond flour
- 50 grams Coconut flour
- 1 teaspoon Xanthan gum
- 200 grams Unsalted butter, cold
- 60 grams Erythritol
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 2 pieces Eggs, large
- 100 ml Heavy cream
- 1 teaspoon Vanilla extract
- 30 grams Extra erythritol for dusting
Instructions
Preheat your oven to 200°C (400°F) and line a muffin tin with paper or silicone liners.
In a large mixing bowl, combine the almond flour, coconut flour, xanthan gum, and baking powder with half the erythritol. Stir in the salt.
Chop the cold butter into small cubes. Using a pastry cutter or two knives, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the eggs, heavy cream, and vanilla extract until well combined.
Pour the wet ingredients into the dry mix, stirring gently until a sticky dough forms. Be careful not to overmix.
Lightly flour a clean surface with a bit of coconut flour. Roll out the dough into a rough rectangle, about 0.5 cm thick.
Sprinkle a third of the remaining erythritol over the top of the dough.
Fold the dough into thirds like a letter, then turn it 90 degrees. Roll it out again and sprinkle with another third of the erythritol. Fold, turn, and repeat once more.
Cut the dough into 12 equal pieces. Roll each piece lightly into a ball, flatten slightly, and place into the prepared muffin tin.
Sprinkle the tops with the reserved erythritol for dusting.
Bake in the preheated oven for about 35-40 minutes, or until the tops are golden brown and crispy.
Remove from the oven and allow to cool slightly in the muffin tin before transferring to a wire rack to cool completely.
Serve warm or at room temperature and enjoy this low-carb treat!
Nutrition Facts
Calories |
3282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 312.6 g | 401% | |
| Saturated Fat | 139.3 g | 697% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 909 mg | 303% | |
| Sodium | 2360 mg | 103% | |
| Total Carbohydrate | 171.7 g | 62% | |
| Dietary Fiber | 42.4 g | 151% | |
| Total Sugars | 11.8 g | ||
| Protein | 65.7 g | 131% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 537 mg | 41% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 489 mg | 10% | |
*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.
