Sugar-Free Kouign-Amann
Indulge in the flaky, buttery layers of a classic French pastry with a guilt-free twist, thanks to our Sugar-Free Kouign-Amann recipe. This reimagined treat swaps traditional sugar for erythritol, a natural sweetener, while preserving the signature caramelized crunch and rich, buttery decadence of the original. Using a straightforward laminated dough process, this recipe guides you through creating beautifully crispy layers encasing a subtly sweet, golden crust. Perfect for those seeking a sugar-free dessert that doesn’t compromise on flavor, this pastry pairs wonderfully with a cup of coffee or as an elegant addition to your brunch table. Ready in just over an hour with simple ingredients, this sugar-free adaptation transforms a beloved French classic into a delightful, diabetic-friendly delight.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 g All-purpose flour
- 7 g Instant yeast
- 5 g Salt
- 200 g Unsalted butter, softened
- 150 ml Warm water
- 100 g Erythritol granules
- 1 tsp Vanilla extract
Instructions
In a large bowl, combine the flour, instant yeast, and salt.
Add warm water and mix until a rough dough forms.
Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
Shape the dough into a ball and place it in a greased bowl, covering with a damp cloth. Let it rise for about 30 minutes or until nearly doubled in size.
While the dough rises, prepare the butter block. On parchment paper, spread 150g of softened butter into a rectangular shape, roughly 15x15 cm. Place it in the fridge to firm up.
Once the dough has risen, roll it out on a lightly floured surface into a rectangle roughly twice the size of the butter block.
Place the chilled butter block in the center of the dough. Fold the dough's top and bottom edges over the butter block, enclosing it completely like an envelope.
Roll the dough gently into a longer rectangle, then fold it into thirds like a business letter. This is one turn. Wrap it in plastic and refrigerate for 30 minutes.
Repeat the rolling and folding process two more times, refrigerating for 30 minutes between each turn.
After the final resting period, preheat your oven to 220°C (430°F).
In a small bowl, mix the remaining butter, erythritol, and vanilla extract until consistent.
Roll the dough again into a large rectangle, about 1/2 cm thick, and spread the erythritol-butter mixture evenly over the surface.
Fold the dough in half vertically, then into thirds horizontally, forming a rough square.
Place the folded dough into a buttered round baking tin, pressing it lightly to fit.
Bake in the preheated oven for 30-35 minutes, or until the top is deeply golden and crisp.
Let it cool in the pan for a few minutes before carefully transferring to a wire rack. Serve warm or at room temperature.
Nutrition Facts
Calories |
2380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.0 g | 212% | |
| Saturated Fat | 103.1 g | 515% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 2001 mg | 87% | |
| Total Carbohydrate | 294.5 g | 107% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 1.2 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 398 mg | 8% | |
*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.
