Sugar-Free Kouign Amann

Indulge guilt-free with this delectable Sugar-Free Kouign Amann, a skinny twist on the classic Breton pastry known for its flaky layers and caramelized sweetness. This recipe swaps out traditional sugar for erythritol and stevia, making it a perfect treat for those avoiding sugar without sacrificing indulgence. Expertly laminating buttery dough creates a stunningly crisp and golden exterior, while its melt-in-your-mouth texture delivers pure pastry bliss. With just 8 simple ingredients and a touch of patience, these sugar-free kouign amann are baked to perfection in a muffin tin, offering individual portions of layered decadence. Ideal for brunch, tea time, or a special dessert, this recipe proves that sugar-free can still mean heavenly sweet!

Nutriscore Rating: 50/100

Prep Time:60 mins

Cook Time:30 mins

Total Time:90 mins

Servings: 8

Ingredients

• 250 grams All-purpose flour
• 5 grams Salt
• 6 grams Instant yeast
• 150 milliliters Warm water
• 175 grams Butter (cold, unsalted)
• 75 grams Erythritol
• 1 teaspoon Stevia extract
• 0 Vegetable oil spray

Directions

Step 1

In a large bowl, combine the all-purpose flour and salt.

Step 2

Mix in the instant yeast and gradually add the warm water, stirring until a 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, place it in a lightly oiled bowl, cover with a damp cloth, and let it rise for 1 hour or until doubled in size.

Step 5

Meanwhile, cut the cold unsalted butter into a flat rectangle, approximately 10 cm by 15 cm, and return it to the refrigerator to keep cold.

Step 6

Once the dough has risen, roll it out on a floured surface into a 25 cm square.

Step 7

Place the chilled butter rectangle in the center of the dough square.

Step 8

Fold the corners of the dough over the butter to enclose it completely, forming an envelope shape.

Step 9

Roll the dough carefully into a rectangle about 20 cm by 50 cm, keeping the work surface well-floured.

Step 10

Fold the top third of the dough down to the center and the bottom third up over it, like a letter.

Step 11

Rotate the dough 90 degrees, roll out again to the same size, and fold as before.

Step 12

Wrap the dough in plastic wrap, refrigerate for 30 minutes to keep the butter from melting.

Step 13

Preheat the oven to 200°C (390°F) and spray a muffin tin with vegetable oil spray.

Step 14

Unwrap the chilled dough and roll it out once more into a rectangle, about 30 cm by 60 cm.

Step 15

Sprinkle the erythritol evenly over the surface and drizzle the stevia extract.

Step 16

Fold the dough into thirds again, press lightly, and roll into a 20 cm by 40 cm sheet.

Step 17

Cut the dough into 8 even squares, place each into a prepared muffin tin cup, tucking the corners down.

Step 18

Allow the dough to rise for 30 minutes at room temperature.

Step 19

Bake in the preheated oven for 25-30 minutes until puffed and golden brown.

Step 20

Let cool in the pan for 5 minutes before transferring to a wire rack. Serve warm.

Nutrition Facts

Serving size	(666.4g)

Amount per serving	% Daily Value*
Calories	2187.2

Total Fat 144.9g	0%
Saturated Fat 90.2g	0%
Polyunsaturated Fat 0g
Cholesterol 382.0mg	0%
Sodium 1984.7mg	0%
Total Carbohydrate 271.5g	0%
Dietary Fiber 8.5g	0%
Total Sugars 0.7g
Protein 29.9g	0%

Vitamin D 110.9IU	0%
Calcium 73.5mg	0%
Iron 11.9mg	0%
Potassium 372.7mg	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: 52.0%

Protein: 4.8%

Carbs: 43.3%