Keto Kouign-Amann

Indulge in the flaky, buttery decadence of a classic French pastry with a guilt-free twist—Keto Kouign-Amann! This low-carb masterpiece recreates the magic of traditional kouign-amann while keeping it entirely keto-friendly, thanks to ingredients like almond and coconut flours, erythritol, and a touch of psyllium husk for structure. Layered with rich, unsalted butter and kissed with a caramelized erythritol glaze, these pastries are baked to golden perfection, boasting a delicate yet crisp texture. Ideal for keto enthusiasts craving a luxurious treat, this recipe is surprisingly simple, with easy-to-follow techniques like chilling dough for perfect layering. Serve warm for a melt-in-your-mouth experience that complements your low-carb lifestyle. Perfect for breakfast, brunch, or an indulgent afternoon snack!

Nutriscore Rating: 59/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 8

Ingredients

• 1.5 cups Almond flour
• 0.5 cup Coconut flour
• 1.5 cups Unsalted butter
• 0.75 cup Erythritol
• 2 tablespoons Psyllium husk powder
• 1 teaspoon Baking powder
• 1 teaspoon Xanthan gum
• 0.5 teaspoon Salt
• 1 teaspoon Apple cider vinegar
• 2 large Eggs
• 1 teaspoon Vanilla extract

Directions

Step 1

In a food processor, combine almond flour, coconut flour, psyllium husk powder, baking powder, xanthan gum, and salt. Pulse until well mixed.

Step 2

Add cold, cubed butter to the dry ingredients and pulse until the mixture resembles coarse crumbs.

Step 3

In a separate bowl, whisk together erythritol, apple cider vinegar, eggs, and vanilla extract until smooth.

Step 4

Gradually add the wet ingredients to the dry ingredients, pulsing until a dough begins to form.

Step 5

Transfer the dough onto a piece of plastic wrap, shape it into a disc, and refrigerate for at least 1 hour to firm up.

Step 6

Preheat your oven to 375°F (190°C) and line a muffin tin with parchment paper or silicone molds.

Step 7

Once chilled, roll out the dough between two sheets of parchment paper to a thickness of about 1/4 inch.

Step 8

Cut the dough into squares that would fit into the muffin tins, leaving excess to fold over.

Step 9

Gently press each dough square into the prepared muffin tin, folding the corners over to create a layered look.

Step 10

Divide the remaining chilled butter into small dots and place a piece on top of each pastry.

Step 11

Sprinkle a small amount of erythritol over each pastry for caramelization during baking.

Step 12

Bake in the preheated oven for 20-25 minutes or until golden brown and fragrant.

Step 13

Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Step 14

Serve warm to enjoy the full buttery texture.

Nutrition Facts

Serving size	(697.0g)

Amount per serving	% Daily Value*
Calories	2543.2

Total Fat 234.5g	0%
Saturated Fat 100.6g	0%
Polyunsaturated Fat g
Cholesterol 744mg	0%
Sodium 1899.6mg	0%
Total Carbohydrate 274.4g	0%
Dietary Fiber 57.7g	0%
Total Sugars 11.2g
Protein 56.3g	0%

Vitamin D 82IU	0%
Calcium 454.3mg	0%
Iron 11.6mg	0%
Potassium 744.6mg	0%

*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.

Source of Calories

Fat: 61.5%

Protein: 6.6%

Carbs: 32.0%