Low Carb Kouign Amann
Delight in the buttery, flaky decadence of a French pastry classic—reimagined as a guilt-free indulgence with this Low Carb Kouign Amann recipe. Perfect for those following keto or low-carb diets, this version swaps traditional ingredients for almond flour, coconut flour, and erythritol, while maintaining the irresistible layers and caramelized crunch that make Kouign Amann iconic. Featuring a clever folding technique for maximum flakiness, this pastry comes together in under 90 minutes and is baked in muffin tins for equally portioned servings. Ideal for elegant brunches or cozy dessert moments, these low-carb treats are a taste of luxury without the carb overload.
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Recipe Information
Ingredients
- 180 g Almond flour
- 30 g Coconut flour
- 100 g Erythritol
- 200 g Unsalted butter (cold)
- 1 tsp Xanthan gum
- 1 tsp Baking powder
- 0.5 tsp Salt
- 100 g Cream cheese
- 1 large Egg
- 1 tsp Vanilla extract
Instructions
Preheat the oven to 200°C (392°F) and line a muffin tin with paper liners.
In a large mixing bowl, combine almond flour, coconut flour, erythritol, xanthan gum, baking powder, and salt.
Cut the cold butter into small cubes and add it to the dry ingredients. Using your fingers or a pastry cutter, blend until the mixture resembles coarse crumbs.
In a separate bowl, microwave the cream cheese until soft and mix in the egg and vanilla extract until well combined.
Add the wet ingredients to the dry ingredients and mix just until a dough forms. Avoid overworking the dough.
Roll the dough between two sheets of parchment paper into a rectangular shape (approx. 25x15 cm or 10x6 inches) and chill in the fridge for 10 minutes.
After cooling, fold the dough over itself like a letter (left side over the center, then right side over the first fold), roll out again, and repeat the folding process two more times. Chill in the refrigerator for at least 15 minutes after the last fold.
Once chilled, cut the dough into 8 equal logs and roll each into a coil. Place each coil into the prepared muffin cup, pressing down gently.
Bake for 20-25 minutes until golden brown and flaky.
Cool in the tin for a few minutes, then transfer to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
3059 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 298.6 g | 383% | |
| Saturated Fat | 135.2 g | 676% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 757 mg | 252% | |
| Sodium | 2141 mg | 93% | |
| Total Carbohydrate | 167.3 g | 61% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 13.4 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 557 mg | 43% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 434 mg | 9% | |
*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.
