Paleo Kouign-Amann
Indulge in the rich, flaky layers of this **Paleo Kouign-Amann**, a creative twist on the decadent Breton pastry that’s both gluten-free and grain-free. Crafted from nutrient-dense almond flour, coconut flour, and arrowroot flour, this recipe swaps traditional butter for creamy ghee and sweetens the pastry with honey and coconut sugar for a naturally wholesome flavor. Carefully folded and layered dough creates a tender, caramelized texture while incorporating paleo-friendly ingredients. With a sprinkle of cinnamon and coconut sugar, these pastries transform into golden-brown gems perfect for brunch or as a refined dessert. Ready in under an hour, this healthier version of a classic French treat doesn’t compromise on indulgence.
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.5 cup arrowroot flour
- 0.25 cup coconut flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 3 egg yolks
- 0.5 cup coconut oil, melted
- 0.25 cup honey
- 1 teaspoon vanilla extract
- 0.75 cup ghee, cold and cubed
- 0.5 cup coconut sugar
- 0.5 teaspoon cinnamon
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine almond flour, arrowroot flour, coconut flour, baking soda, and salt.
In a separate bowl, whisk together the egg yolks, melted coconut oil, honey, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and mix until a dough forms. Cover and refrigerate for at least 30 minutes.
On a lightly floured surface using coconut flour, roll out the dough into a rectangle about 1/2 inch thick.
Place the cold, cubed ghee onto two-thirds of the rolled-out dough.
Fold the dough into thirds, starting with the section that doesn’t have ghee, then fold the opposite end over.
Rotate the dough 90 degrees and roll it out again into a rectangle. Repeat the folding process two more times, returning the dough to the refrigerator for 10 minutes between each fold if it gets too soft.
After the final fold, sprinkle the top with coconut sugar and cinnamon.
Cut the dough into 8 equal pieces and place them in a muffin tin.
Bake for 20-25 minutes, or until golden brown and the coconut sugar is caramelized.
Cool for at least 10 minutes before serving to allow the pastries to set. Enjoy your Paleo Kouign-Amann warm or at room temperature.
Nutrition Facts
Calories |
5105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 411.4 g | 527% | |
| Saturated Fat | 220.8 g | 1104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1087 mg | 362% | |
| Sodium | 1281 mg | 56% | |
| Total Carbohydrate | 337.2 g | 123% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 177.5 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 553 mg | 43% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 307 mg | 7% | |
*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.
