Keto Cream Puffs are a delightful and indulgent treat that allow you to enjoy the classic flavors of cream puffs while sticking to your ketogenic lifestyle. These cream puffs feature a delicate choux pastry shell that’s light and airy, filled with a creamy and sugar-free vanilla custard. Topped with a dusting of powdered erythritol, these keto-friendly cream puffs are a perfect dessert or sweet snack for those looking to satisfy their sweet tooth without the carbs. Let’s dive into the recipe and create these delectable Keto Cream Puffs.
Recipe: Keto Cream Puffs
The Choux Pastry:
- 1/2 cup water
- 1/4 cup unsalted butter
- 1/2 cup almond flour
- 2 tablespoons coconut flour
- 1/2 teaspoon baking powder
- Pinch of salt
- 2 large 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
- Powdered erythritol (for garnish)
For the Choux Pastry:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a saucepan, combine the water and unsalted butter. Heat over medium heat until the butter is fully melted and the mixture comes to a gentle boil.
- Reduce the heat to low, and quickly add the almond flour, coconut flour, baking powder, and a pinch of salt. Stir vigorously until the mixture forms a smooth dough that pulls away from the sides of the saucepan.
- Remove the saucepan from the heat and allow the dough to cool for a few minutes.
- Beat in the eggs, one at a time, stirring well after each addition. The dough should become smooth and glossy.
- Using a piping bag or a spoon, drop small mounds of dough onto the prepared baking sheet, leaving space between them.
- Bake in the preheated oven for 25-30 minutes or until the choux pastry puffs are golden brown and have a hollow sound when tapped. Do not open the oven door during baking.
The Vanilla Custard Filling:
- 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.
- In a separate bowl, whisk together the powdered erythritol, egg yolks, almond flour, and vanilla extract until smooth.
- Slowly pour the hot almond milk into the egg mixture, whisking constantly.
- 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.
- Once the choux pastry puffs have cooled, use a knife to make a small slit in the side of each puff.
- Fill each puff with the vanilla custard filling using a piping bag or a spoon.
- Dust the filled puffs with powdered erythritol for garnish.
(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