Sugar-Free Kouign-Amann

Indulge in the decadence of a classic French pastry with a guilt-free twist—this Sugar-Free Kouign-Amann recipe delivers all the buttery, flaky layers you love without the sugar. Perfectly crisp on the outside and tender on the inside, this version swaps traditional sugar for erythritol, a natural sweetener, to reduce excess carbs while retaining the pastry's signature caramelized flavor. The dough is enriched with layer upon layer of unsalted butter and delicately infused with vanilla, creating irresistible bakery-quality results right in your home kitchen. With step-by-step folding and resting techniques, you’ll achieve a stunning laminated dough that’s as impressive as it is satisfying. Ideal for special breakfasts, elegant desserts, or simply treating yourself to a luxurious moment, this sugar-free delight is best served warm for its ultimate melt-in-your-mouth experience.

Nutriscore Rating: 50/100

Prep Time:60 mins

Cook Time:35 mins

Total Time:95 mins

Servings: 8

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

Directions

Step 1

In a large bowl, combine the flour, instant yeast, and salt.

Step 2

Add warm water and mix until a rough dough forms.

Step 3

Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.

Step 4

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.

Step 5

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.

Step 6

Once the dough has risen, roll it out on a lightly floured surface into a rectangle roughly twice the size of the butter block.

Step 7

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.

Step 8

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.

Step 9

Repeat the rolling and folding process two more times, refrigerating for 30 minutes between each turn.

Step 10

After the final resting period, preheat your oven to 220°C (430°F).

Step 11

In a small bowl, mix the remaining butter, erythritol, and vanilla extract until consistent.

Step 12

Roll the dough again into a large rectangle, about 1/2 cm thick, and spread the erythritol-butter mixture evenly over the surface.

Step 13

Fold the dough in half vertically, then into thirds horizontally, forming a rough square.

Step 14

Place the folded dough into a buttered round baking tin, pressing it lightly to fit.

Step 15

Bake in the preheated oven for 30-35 minutes, or until the top is deeply golden and crisp.

Step 16

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

Serving size	(718.4g)

Amount per serving	% Daily Value*
Calories	2379.8

Total Fat 165.0g	0%
Saturated Fat 103.1g	0%
Polyunsaturated Fat g
Cholesterol 436.6mg	0%
Sodium 2001.2mg	0%
Total Carbohydrate 294.5g	0%
Dietary Fiber 8.8g	0%
Total Sugars 1.2g
Protein 30.5g	0%

Vitamin D 0IU	0%
Calcium 79.9mg	0%
Iron 12.1mg	0%
Potassium 398.3mg	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: 53.3%

Protein: 4.4%

Carbs: 42.3%