Keto Cream Puffs
These keto cream puffs are light, airy, and perfectly indulgent. A low carb and keto friendly treat that satisfies every craving.
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
- 1 Pinch Salt
- 2 Large Eggs
For the Filling
- 1 cup Heavy Cream
- 2 tbsp Powdered Erythritol
- 1 tsp Vanilla Extract
Equipment
- piping bag
- electric mixer
Instructions
- 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.
Nutrition
Serving: 1servingCalories: 172kcalCarbohydrates: 2gProtein: 3gFat: 17g
Tried this recipe?Let us know how it was!