Keto Cream Puffs

By deiv3 on July 4, 2024

Keto Cream Puffs: A Luxurious Low-Carb Treat

Indulging in the delicate and sophisticated flavors of classic French pastries is possible even on a low-carb diet with Keto Cream Puffs. These exquisite treats offer a perfect blend of a light, airy pastry shell and a rich, creamy filling, ensuring a delightful dessert experience that aligns with ketogenic principles. Ideal for special occasions or whenever you crave a touch of elegance, Keto Cream Puffs will satisfy your sweet tooth without compromising your dietary goals.

The magic of these cream puffs begins with the pastry dough, a careful blend of almond flour, coconut flour, and eggs, creating a dough that rises beautifully in the oven. The addition of baking powder helps to ensure a light and airy texture, reminiscent of traditional choux pastry. The dough is piped or spooned onto a baking sheet in small mounds, then baked until golden brown and puffed. Allowing the shells to cool gradually in the oven with the door slightly ajar prevents them from collapsing, maintaining their perfect shape.

The star of Keto Cream Puffs is undoubtedly the filling. A rich and velvety whipped cream made from heavy whipping cream, sweetened with powdered erythritol or monk fruit sweetener, and infused with vanilla extract. This creamy filling is piped into the cooled pastry shells, creating a luxurious texture contrast between the crisp exterior and the smooth, decadent interior. For an added touch of elegance, the tops of the cream puffs can be dusted with sugar-free powdered sweetener or drizzled with sugar-free chocolate sauce, enhancing both their appearance and flavor.

Keto Cream Puffs are versatile and can be customized to suit your preferences. For a twist on the classic vanilla filling, you can incorporate cocoa powder for a chocolate version or add almond extract for a nutty flavor. These cream puffs are best enjoyed fresh, but they can also be stored in the refrigerator for a few days or frozen for longer preservation, making them a convenient treat to have on hand.

Perfect for entertaining or treating yourself to a luxurious dessert, Keto Cream Puffs are a testament to the fact that low-carb eating can still be indulgent and satisfying. With their beautiful presentation and delectable taste, these cream puffs will impress both your palate and your guests, making every bite a delightful experience. Enjoy the sophisticated flavors and textures of Keto Cream Puffs, knowing that you are maintaining your commitment to a healthy, low-carb lifestyle.

Keto Cream Puffs

Recipe: Keto Cream Puffs

Ingredients:

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

For Dusting:

Powdered erythritol (for garnish)

Instructions:

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.

Assembly:

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.

Nutrition Facts:

(recipe makes 12 puffs):

Calories: 112

Total Fat: 10g

Saturated Fat: 4g

Cholesterol: 79mg

Sodium: 44mg

Total Carbohydrates: 3g