Paleo Kouign-Amann

Indulge in the flaky, buttery decadence of a classic French pastry with a healthy twist in this Paleo Kouign-Amann recipe! Perfectly balancing tradition and innovation, this grain-free, gluten-free treat uses nutrient-dense almond, arrowroot, and coconut flours to create layers of tender dough. Ghee provides a rich, buttery flavor, while a sprinkle of coconut sugar and cinnamon adds caramelized sweetness with a hint of spice. Each step of rolling and folding mirrors the traditional lamination process, yielding beautifully crisp and golden pastries that are entirely paleo-friendly. Ideal for a fancy brunch or a guilt-free dessert, these Paleo Kouign-Amann pastries prove that indulgence can align with a clean eating lifestyle.

Nutriscore Rating: 48/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large mixing bowl, combine almond flour, arrowroot flour, coconut flour, baking soda, and salt.

Step 3

In a separate bowl, whisk together the egg yolks, melted coconut oil, honey, and vanilla extract until well combined.

Step 4

Pour the wet ingredients into the dry ingredients and mix until a dough forms. Cover and refrigerate for at least 30 minutes.

Step 5

On a lightly floured surface using coconut flour, roll out the dough into a rectangle about 1/2 inch thick.

Step 6

Place the cold, cubed ghee onto two-thirds of the rolled-out dough.

Step 7

Fold the dough into thirds, starting with the section that doesn’t have ghee, then fold the opposite end over.

Step 8

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.

Step 9

After the final fold, sprinkle the top with coconut sugar and cinnamon.

Step 10

Cut the dough into 8 equal pieces and place them in a muffin tin.

Step 11

Bake for 20-25 minutes, or until golden brown and the coconut sugar is caramelized.

Step 12

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

Serving size	(884.6g)

Amount per serving	% Daily Value*
Calories	5105.2

Total Fat 411.4g	0%
Saturated Fat 220.8g	0%
Polyunsaturated Fat g
Cholesterol 1087.4mg	0%
Sodium 1281.4mg	0%
Total Carbohydrate 337.2g	0%
Dietary Fiber 37.7g	0%
Total Sugars 177.5g
Protein 55.7g	0%

Vitamin D 54.9IU	0%
Calcium 553.0mg	0%
Iron 13.6mg	0%
Potassium 307.1mg	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: 70.2%

Protein: 4.2%

Carbs: 25.6%