Delight in the airy elegance of Keto Cream Puffs, a sophisticated twist on a classic pastry favorite. These delectable treats boast a light, fluffy texture paired with a rich, creamy filling, all while adhering to the principles of a ketogenic diet. Perfect for those craving a decadent dessert without the guilt, these cream puffs are meticulously crafted to offer a satisfying indulgence that fits within your low-carb lifestyle.

Ingredients:

For the Choux Pastry:

  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 cup unsalted butter
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 4 large eggs, at room temperature

For the Filling:

  • 1 cup heavy cream
  • 4 oz cream cheese, softened
  • 1/4 cup powdered erythritol or other keto-friendly sweetener
  • 1 teaspoon vanilla extract

For the Chocolate Ganache (optional topping):

  • 1/2 cup unsweetened dark chocolate chips (at least 85% cocoa)
  • 1/4 cup heavy cream
  • 1 tablespoon powdered erythritol

Instructions:

  1. Prepare the Choux Pastry:
    • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
    • In a medium saucepan, combine the butter, water, and salt. Bring to a simmer over medium heat until the butter is completely melted.
    • Reduce the heat to low and add the almond flour and coconut flour. Stir vigorously with a wooden spoon until the mixture forms a smooth dough and pulls away from the sides of the pan, about 1-2 minutes.
    • Transfer the dough to a mixing bowl and let it cool slightly, about 5 minutes.
    • Add the eggs one at a time, mixing well after each addition, until the dough is smooth and glossy. The dough should be thick enough to pipe but still soft and pliable.
  2. Shape and Bake the Puffs:
    • Transfer the dough to a piping bag fitted with a large round tip (or simply use a spoon). Pipe 2-inch circles onto the prepared baking sheet, leaving space between each puff.
    • Smooth out any peaks with a wet finger. You should get about 12 puffs.
    • Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 10-15 minutes until the puffs are golden brown and firm to the touch.
    • Remove from the oven and let cool completely on a wire rack.
  3. Prepare the Filling:
    • In a mixing bowl, beat the heavy cream until soft peaks form.
    • In another bowl, beat the cream cheese, powdered erythritol, and vanilla extract until smooth and creamy.
    • Gently fold the whipped cream into the cream cheese mixture until well combined. Adjust sweetness to taste if needed.
  4. Fill the Puffs:
    • Once the puffs are completely cooled, cut them in half horizontally using a serrated knife.
    • Spoon or pipe the filling into the bottom half of each puff. Replace the top halves and press gently to secure.
  5. Optional Chocolate Ganache:
    • If desired, prepare the chocolate ganache by heating the heavy cream in a small saucepan until it just begins to simmer.
    • Remove from heat and stir in the dark chocolate chips and powdered erythritol until smooth and glossy.
    • Let the ganache cool slightly, then drizzle or dip the filled cream puffs as desired.
  6. Serve and Enjoy:
    • Arrange the filled cream puffs on a serving platter and refrigerate until ready to serve. These puffs are best enjoyed chilled and can be stored in an airtight container in the refrigerator for up to 3 days.

Delight in the airy elegance of Keto Cream Puffs, a sophisticated twist on a classic pastry favorite. These delectable treats boast a light, fluffy texture paired with a rich, creamy filling, all while adhering to the principles of a ketogenic diet. Perfect for those craving a decadent dessert without the guilt, these cream puffs are meticulously crafted to offer a satisfying indulgence that fits within your low-carb lifestyle.

Ingredients:

For the Choux Pastry:

  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 cup unsalted butter
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 4 large eggs, at room temperature

For the Filling:

  • 1 cup heavy cream
  • 4 oz cream cheese, softened
  • 1/4 cup powdered erythritol or other keto-friendly sweetener
  • 1 teaspoon vanilla extract

For the Chocolate Ganache (optional topping):

  • 1/2 cup unsweetened dark chocolate chips (at least 85% cocoa)
  • 1/4 cup heavy cream
  • 1 tablespoon powdered erythritol

Instructions:

  1. Prepare the Choux Pastry:
    • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
    • In a medium saucepan, combine the butter, water, and salt. Bring to a simmer over medium heat until the butter is completely melted.
    • Reduce the heat to low and add the almond flour and coconut flour. Stir vigorously with a wooden spoon until the mixture forms a smooth dough and pulls away from the sides of the pan, about 1-2 minutes.
    • Transfer the dough to a mixing bowl and let it cool slightly, about 5 minutes.
    • Add the eggs one at a time, mixing well after each addition, until the dough is smooth and glossy. The dough should be thick enough to pipe but still soft and pliable.
  2. Shape and Bake the Puffs:
    • Transfer the dough to a piping bag fitted with a large round tip (or simply use a spoon). Pipe 2-inch circles onto the prepared baking sheet, leaving space between each puff.
    • Smooth out any peaks with a wet finger. You should get about 12 puffs.
    • Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 10-15 minutes until the puffs are golden brown and firm to the touch.
    • Remove from the oven and let cool completely on a wire rack.
  3. Prepare the Filling:
    • In a mixing bowl, beat the heavy cream until soft peaks form.
    • In another bowl, beat the cream cheese, powdered erythritol, and vanilla extract until smooth and creamy.
    • Gently fold the whipped cream into the cream cheese mixture until well combined. Adjust sweetness to taste if needed.
  4. Fill the Puffs:
    • Once the puffs are completely cooled, cut them in half horizontally using a serrated knife.
    • Spoon or pipe the filling into the bottom half of each puff. Replace the top halves and press gently to secure.
  5. Optional Chocolate Ganache:
    • If desired, prepare the chocolate ganache by heating the heavy cream in a small saucepan until it just begins to simmer.
    • Remove from heat and stir in the dark chocolate chips and powdered erythritol until smooth and glossy.
    • Let the ganache cool slightly, then drizzle or dip the filled cream puffs as desired.
  6. Serve and Enjoy:
    • Arrange the filled cream puffs on a serving platter and refrigerate until ready to serve. These puffs are best enjoyed chilled and can be stored in an airtight container in the refrigerator for up to 3 days.

Nutritional Information (per serving, based on a yield of 12 puffs):

  • Calories: 210 kcal
  • Total Fat: 19g
    • Saturated Fat: 10g
    • Trans Fat: 0g
  • Cholesterol: 114mg
  • Sodium: 133mg
  • Total Carbohydrates: 5g
    • Dietary Fiber: 2g
    • Sugars: 1g
  • Protein: 5g

Smart WW Points per Cream Puff: 6

These Keto Cream Puffs redefine the traditional pastry experience with their low-carb profile and luxurious taste. Ideal for special occasions or as a delightful treat any time, each puff is a testament to the artistry of keto baking. With the perfect balance of textures and flavors, these puffs embody the essence of indulgence without compromising your dietary goals. Whether shared with loved ones or savored solo, Keto Cream Puffs are sure to elevate your dessert experience to new heights.