Low Carb Kouign Amann

Indulge in the buttery, flaky decadence of a classic French pastry without the carb-laden guilt with this Low Carb Kouign Amann recipe. Crafted with a gluten-free blend of almond and coconut flours, paired with keto-friendly sweetener erythritol, this recipe delivers the signature caramelized layers of the traditional kouign amann while keeping it low carb. The clever folding and chilling techniques ensure a light, flaky texture, while cream cheese and cold butter infuse rich, melt-in-your-mouth goodness. Perfectly portioned into muffin cups, these keto pastries make an elegant breakfast treat or dessert. With only 45 minutes of prep time and 30 minutes in the oven, you’ll have a show-stopping pastry that’s as stunning as it is guilt-free. Ideal for keto enthusiasts, low-carb dieters, or anyone seeking a refined baking project that’s both satisfying and health-conscious!

Nutriscore Rating: 57/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 8

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

Directions

Step 1

Preheat the oven to 200°C (392°F) and line a muffin tin with paper liners.

Step 2

In a large mixing bowl, combine almond flour, coconut flour, erythritol, xanthan gum, baking powder, and salt.

Step 3

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.

Step 4

In a separate bowl, microwave the cream cheese until soft and mix in the egg and vanilla extract until well combined.

Step 5

Add the wet ingredients to the dry ingredients and mix just until a dough forms. Avoid overworking the dough.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Bake for 20-25 minutes until golden brown and flaky.

Step 10

Cool in the tin for a few minutes, then transfer to a wire rack to cool completely before serving.

Nutrition Facts

Serving size	(680.3g)

Amount per serving	% Daily Value*
Calories	3058.9

Total Fat 298.6g	0%
Saturated Fat 135.2g	0%
Polyunsaturated Fat 3.4g
Cholesterol 757.1mg	0%
Sodium 2140.7mg	0%
Total Carbohydrate 167.3g	0%
Dietary Fiber 32.6g	0%
Total Sugars 13.4g
Protein 58.6g	0%

Vitamin D 152.4IU	0%
Calcium 557.3mg	0%
Iron 9.1mg	0%
Potassium 433.8mg	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: 74.8%

Protein: 6.5%

Carbs: 18.6%