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Keto Cream Puffs

Keto Cream Puffs

Keto Cream Puffs are a delightful low-carb dessert that brings together the airy, delicate texture of traditional cream puffs with the ketogenic diet’s dietary guidelines. These cream puffs are filled with a rich, creamy filling and have…

Source

Ingredients:

240
ml
almond flour
60
ml
coconut flour
120
ml
unsalted butter
240
ml
water
0.25
tsp
salt
0.5
tsp
baking powder
4
item
large eggs
240
ml
heavy cream
2
tbsp
powdered erythritol or other keto-friendly sweetener
1
tsp
vanilla extract

Instructions:

Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Prepare Dough: In a medium saucepan, combine the water, butter, and salt. Bring to a boil over medium heat, stirring occasionally. Once the butter is melted and the mixture is boiling, remove from heat.
Add Dry Ingredients: Quickly stir in the almond flour, coconut flour, and baking powder until well combined. The mixture will be thick and slightly lumpy.
Incorporate Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth and glossy.
Shape Puffs: Use a spoon or piping bag to drop small mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake: Bake in the preheated oven for 20-25 minutes, or until the puffs are golden brown and puffed up. Avoid opening the oven door during baking to ensure proper rising.
Cool: Allow the puffs to cool completely on a wire rack before filling.
Whip Cream: In a large bowl, whip the heavy cream until soft peaks form.
Sweeten: Gradually add the powdered erythritol and vanilla extract, continuing to whip until stiff peaks form.
Fill Puffs: Once the cream puffs are completely cool, cut a small slit in the side of each puff and fill with the whipped cream using a piping bag or spoon.

240
ml
almond flour
60
ml
coconut flour
120
ml
unsalted butter
240
ml
water
0.25
tsp
salt
0.5
tsp
baking powder
4
item
large eggs
240
ml
heavy cream
2
tbsp
powdered erythritol or other keto-friendly sweetener
1
tsp
vanilla extract

Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Prepare Dough: In a medium saucepan, combine the water, butter, and salt. Bring to a boil over medium heat, stirring occasionally. Once the butter is melted and the mixture is boiling, remove from heat.

Add Dry Ingredients: Quickly stir in the almond flour, coconut flour, and baking powder until well combined. The mixture will be thick and slightly lumpy.

Incorporate Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth and glossy.

Shape Puffs: Use a spoon or piping bag to drop small mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake: Bake in the preheated oven for 20-25 minutes, or until the puffs are golden brown and puffed up. Avoid opening the oven door during baking to ensure proper rising.

Cool: Allow the puffs to cool completely on a wire rack before filling.

Whip Cream: In a large bowl, whip the heavy cream until soft peaks form.

Sweeten: Gradually add the powdered erythritol and vanilla extract, continuing to whip until stiff peaks form.

Fill Puffs: Once the cream puffs are completely cool, cut a small slit in the side of each puff and fill with the whipped cream using a piping bag or spoon.