I never thought I’d be able to eat cream puffs again after switching to a low carb lifestyle. But here we are, and honestly these are really good.
This recipe makes 8 keto cream puffs that are golden, puffy, and filled with fresh vanilla whipped cream. They taste like the real thing.
The dough uses almond flour and coconut flour as the base, with a little xanthan gum to help everything hold together. It works surprisingly well.
What I like most about this recipe is that it’s not complicated. You make the dough on the stove, bake it, whip up the filling, and you’re done.
Whether you’re making these for yourself or bringing them to a gathering, they always impress. And they fit perfectly into a keto or low carb way of eating.
Why You’ll Love This Recipe
A Real Bakery-Style Treat on Keto – These cream puffs taste like something from a French bakery but with only about 2g net carbs per puff.
Perfect for Impressing Guests – Nobody will believe these are sugar free and low carb because they look and taste just like the real thing.
They Actually Puff Up and Get Hollow Inside – The choux pastry technique works beautifully here so you get light airy shells perfect for stuffing with cream.
No Specialty Keto Products Needed – You do not need protein powder or any weird hard-to-find ingredients that most keto baking recipes call for.
Recipe Ingredients
For the Puffs
- 3 tbsp Butter
- 1/4 cup Water
- 1/4 cup Almond Flour
- 2 tbsp Coconut Flour
- 1/4 tsp Xanthan Gum
- Pinch of Salt
- 2 Large Eggs
For the Filling
- 1 cup Heavy Cream
- 2 tbsp Powdered Erythritol
- 1 tsp Vanilla Extract
How To Make
Step 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2
In a small saucepan, bring the butter and water to a boil over medium heat. Once boiling, remove from heat and immediately add the almond flour, coconut flour, xanthan gum, and salt.
Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
Step 3
Let the dough cool for 3 minutes so it does not cook the eggs. Add the eggs one at a time, beating vigorously after each addition until the dough is smooth and glossy. It should be thick but pipeable.
Step 4
Spoon or pipe the dough into 8 equal mounds on the prepared baking sheet, spacing them about 3 inches apart. Wet your finger and smooth any peaks on top.
Step 5
Bake for 10 minutes at 400°F, then reduce the oven temperature to 350°F (175°C) and bake for another 12 to 15 minutes until golden and hollow-sounding when tapped. Turn the oven off, crack the door open, and let the puffs dry inside for 10 minutes.
Step 6
While the puffs cool, make the filling. Beat the heavy cream, powdered erythritol, and vanilla extract with an electric mixer until stiff peaks form.
Step 7
Once the puffs are completely cool, slice each one in half horizontally and fill generously with the whipped cream. Serve immediately or refrigerate until ready to eat.
Tips
Beat the Eggs in One at a Time
This is the most important step in the whole recipe. When you add the first egg, the dough is going to look like a broken, slimy mess. That’s completely normal. Just keep stirring hard and it will come together into a smooth dough.
Only add the second egg after the first one is fully worked in. If you dump both eggs in at once, you’ll never get the right consistency and the puffs won’t hold their shape in the oven.
The final dough should be thick, smooth, and glossy. When you lift the spoon, it should slowly fall off in a thick ribbon. If it’s too stiff and doesn’t fall at all, you can add a tiny splash of water to loosen it.
Let Them Dry in the Oven
After the bake is done, don’t just pull the puffs out right away. Turning the oven off, cracking the door open, and letting them sit inside for 10 minutes is what makes the shells crisp and hollow on the inside.
If you skip this step, the steam trapped inside will make the puffs collapse and turn soggy as they cool. That drying time is what gives you a shell that can actually hold the filling without falling apart.
Poke a Small Hole After Baking
Right after you take the puffs out of the oven, use a toothpick or a small knife to poke a tiny hole in the bottom of each one. This lets the steam escape so it doesn’t get trapped inside and make the puffs deflate.
This is a classic choux pastry trick and it works just as well with this keto version. It only takes a few seconds and it makes a real difference in keeping the puffs light and crispy.
More Recipes
- Keto Boston Cream Pie Cupcakes
- Keto Chocolate Souffle
- Keto Strawberry Shortcake Cups
- Low Carb Cannoli Cream Cups
- Low Carb Creme Brulee
Frequently Asked Questions
Why do my keto cream puffs come out flat and not hollow inside?
The most common reason is that the eggs weren’t beaten in well enough. You really need to mix vigorously after each egg until the dough looks smooth and glossy – this is what creates the structure that puffs up in the oven.
Another big one is opening the oven door too early. If you peek before they’ve set, the steam escapes and they collapse. Let them bake fully and then dry out with the door cracked at the end like the recipe says.
Keto Cream Puffs
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small saucepan, bring the butter and water to a boil over medium heat. Once boiling, remove from heat and immediately add the almond flour, coconut flour, xanthan gum, and salt. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
- Let the dough cool for 3 minutes so it does not cook the eggs. Add the eggs one at a time, beating vigorously after each addition until the dough is smooth and glossy. It should be thick but pipeable.
- Spoon or pipe the dough into 8 equal mounds on the prepared baking sheet, spacing them about 3 inches apart. Wet your finger and smooth any peaks on top.
- Bake for 10 minutes at 400°F, then reduce the oven temperature to 350°F (175°C) and bake for another 12 to 15 minutes until golden and hollow-sounding when tapped. Turn the oven off, crack the door open, and let the puffs dry inside for 10 minutes.
- While the puffs cool, make the filling. Beat the heavy cream, powdered erythritol, and vanilla extract with an electric mixer until stiff peaks form.
- Once the puffs are completely cool, slice each one in half horizontally and fill generously with the whipped cream. Serve immediately or refrigerate until ready to eat.