Keto Cream Puffs

Keto Cream Puffs 

A wonderful and decadent delicacy, Keto Cream Puffs lets you indulge in the traditional flavors of cream puffs without straying from the ketogenic diet. These cream puffs are made with a sugar-free vanilla custard and a delicate choux pastry shell. For those on a low-carb or ketogenic diet who are still craving something sweet, try these cream puffs dusted with powdered erythritol. Let’s get down to business and whip up a batch of these delicious Keto Cream Puffs, shall we?

Ingredients for Keto Cream Puffs

  • 1/2 cup of water
  • 1/4 cup butter without salt
  • Half a cup of almond flour
  • 2 tablespoons of dry coconut flour
  • 1/2 teaspoon of baking powder
  • A pinch of salt
  • 2 big eggs

For the Vanilla Custard Filling:

  • 1 cup unsweetened almond milk (or any non-dairy milk)
  • 2 tablespoons powdered erythritol or your preferred keto-friendly sweetener
  • 2 large egg yolks
  • 1 tablespoon almond flour
  • 1 teaspoon vanilla extract

For Dusting:

  • Powdered erythritol (for garnish)

Instructions Keto Cream Puffs

  1. Warm the oven up to 175°F (350°F). Put parchment paper on the bottom of a baking sheet.
  2. Put the water and plain butter in a pot and mix them together. In a medium-sized saucepan, melt the butter and bring the mixture to a slow boil.
  3. Put the heat on low and add the baking powder, salt, almond flour, and coconut flour all at once. Hardly stir the ingredients together until they turn into a smooth dough that comes away from the pot’s walls.
  4. Take the pot off the heat and let the dough cool for a few minutes.
  5. One at a time, beat in the eggs, making sure to stir well after each addition. The dough should get shiny and smooth.
  6. Drop small balls of dough onto the baking sheet that has been prepared, leaving room between them. You can use a pipe bag or a spoon.
  7. Do not open the oven until the choux pastry puffs are golden brown and sound hollow when hit. This should take about 25 to 30 minutes. While baking, don’t open the oven door.
  8. While the choux pastry is baking, prepare the vanilla custard filling. In a saucepan, heat the unsweetened almond milk until it’s hot but not boiling. Remove it from the heat.
  9. In a separate bowl, whisk together the powdered erythritol, egg yolks, almond flour, and vanilla extract until smooth.
  10. Slowly pour the hot almond milk into the egg mixture, whisking constantly.
  11. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens into a custard-like consistency. Remove it from the heat and let it cool
  12. After the puffs of choux pastry have cooled, cut a tiny slit into the side of each one with a sharp knife.
  13. Use a piping bag or a spoon to fill each puff with the vanilla custard filling.
  14. Sprinkle some erythritol powder on top of the stuffed puffs for presentation. 
Nutrition Facts:

(The recipe makes 12 puffs):

  • Calories: 112
  • Total Fat: 10g
  • Saturated Fat: 4g
  • Cholesterol: 79mg
  • Sodium: 44mg
  • Total Carbohydrates: 3g
  • Dietary Fiber: 1g
  • Sugars: 1g
  • Protein: 3g

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