Sugar-Free Pain au Chocolat

Indulge guilt-free with this homemade Sugar-Free Pain au Chocolat, a lighter twist on the classic French pastry. Crafted with whole wheat flour and a natural sugar substitute, this recipe offers the same buttery, flaky layers you love, but with a health-conscious edge. A rich, sugar-free dark chocolate filling adds a decadent touch, making these pastries perfect for breakfast, brunch, or a sophisticated snack. The recipe incorporates traditional lamination techniques to achieve those signature light and airy layers, while using wholesome ingredients for a more balanced bite. Served warm from the oven with golden, glossy tops, these sugar-free delights prove that indulgence and mindful eating can go hand in hand.

Nutriscore Rating: 58/100

Prep Time:240 mins

Cook Time:20 mins

Total Time:260 mins

Servings: 8

Ingredients

• 250 grams Whole wheat flour
• 225 grams Cold unsalted butter
• 5 grams Salt
• 7 grams Instant yeast
• 120 milliliters Warm water
• 10 grams Sugar substitute
• 1 Egg
• 100 grams Sugar-free dark chocolate
• 1 Egg wash (1 egg beaten with 1 tablespoon water)

Directions

Step 1

In a mixing bowl, combine the whole wheat flour and salt. Set aside.

Step 2

Cut 175 grams of cold butter into small cubes. Toss into the flour mixture, lightly coating the butter with flour.

Step 3

In a small bowl, dissolve the yeast and sugar substitute in warm water and allow it to sit for about 5 minutes until frothy.

Step 4

Make a well in the center of the flour-butter mixture, and pour in the yeast mixture. Gently start mixing with your hands or a spatula until a dough begins to form.

Step 5

Transfer the dough to a floured surface and knead it gently until it becomes smooth. Wrap it in plastic wrap and refrigerate for 1 hour.

Step 6

When the dough is chilled, roll it out on a lightly floured surface into a rectangle about 20x30 cm (8x12 inches).

Step 7

Take the remaining 50 grams of cold butter, slice it thinly and place it evenly across the middle third of the dough.

Step 8

Fold the top third of the dough over the butter and then fold the bottom third up over the top, like folding a letter.

Step 9

Turn the dough 90 degrees and roll it out again. Fold the dough in thirds again, cover with plastic wrap, and refrigerate for at least 30 minutes. Repeat this rolling and folding process two more times, chilling for 30 minutes between each.

Step 10

Preheat your oven to 200°C (390°F).

Step 11

Roll the dough out to a rectangle approximately 20x30 cm. Cut into 8 equal rectangles.

Step 12

Place a strip of sugar-free dark chocolate near one end of each rectangle and roll the dough up tightly around the chocolate. Place each on a lined baking tray with the seam side down.

Step 13

Brush the tops with egg wash for a glossy finish.

Step 14

Let the pains au chocolat proof for about 30 minutes at room temperature until slightly puffy.

Step 15

Bake in the preheated oven for 15-20 minutes or until golden brown and flaky.

Step 16

Allow them to cool on a wire rack for a few minutes before serving warm.

Nutrition Facts

Serving size	(826.7g)

Amount per serving	% Daily Value*
Calories	3178.7

Total Fat 232.5g	0%
Saturated Fat 139.8g	0%
Polyunsaturated Fat 1.7g
Cholesterol 873.2mg	0%
Sodium 2197.0mg	0%
Total Carbohydrate 244.4g	0%
Dietary Fiber 49.1g	0%
Total Sugars 9.7g
Protein 57.1g	0%

Vitamin D 199.9IU	0%
Calcium 253.6mg	0%
Iron 18.5mg	0%
Potassium 1938.1mg	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: 63.4%

Protein: 6.9%

Carbs: 29.6%