Keto Cream Puffs

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Difficulty: Medium
Servings: 12 cream puffs

Description:

These Keto Cream Puffs are a delicious low-carb, sugar-free alternative to the classic French dessert. Made with almond flour and filled with a rich, creamy filling, they are perfect for satisfying your sweet tooth without breaking your keto diet. Light, airy, and utterly decadent, these cream puffs will impress everyone—even non-keto eaters!

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Ingredients

For the Choux Pastry:

• ½ cup (1 stick / 113g) unsalted butter

• 1 cup (240ml) water

• ¼ tsp salt

• 1 cup (100g) almond flour

• 4 large eggs, room temperature

For the Keto Cream Filling:

• 1 cup (240ml) heavy whipping cream

• 2 tbsp powdered erythritol (or preferred keto sweetener)

• 1 tsp vanilla extract

For the Chocolate Drizzle (Optional):

• ¼ cup (45g) sugar-free dark chocolate, melted

• 1 tsp coconut oil

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Instructions

Step 1: Preheat the Oven & Prepare Baking Sheet

• Preheat your oven to 400°F (200°C).

• Line a baking sheet with parchment paper or a silicone mat.

Step 2: Make the Choux Pastry Dough

1. In a medium saucepan, combine butter, water, and salt. Heat over medium heat until the butter melts completely.

2. Once boiling, reduce heat to low and quickly stir in the almond flour. Mix vigorously until a smooth dough forms (about 1-2 minutes).

3. Remove from heat and let cool for 3-5 minutes (so the eggs don’t cook when added).

4. Add one egg at a time, mixing well after each addition until fully incorporated. The dough should be smooth and glossy.

Step 3: Pipe & Bake the Cream Puffs

1. Transfer the dough to a piping bag fitted with a large round tip (or use a spoon).

2. Pipe 12 even mounds (about 1.5 inches wide) onto the prepared baking sheet, spacing them 2 inches apart.

3. Smooth any peaks with a wet finger to prevent burning.

4. Bake for 20-25 minutes until golden brown and puffed. Do not open the oven door during the first 15 minutes, or they may collapse.

5. Turn off the oven, crack the door slightly, and let them sit for 5 minutes to dry out.

6. Transfer to a wire rack to cool completely before filling.

Step 4: Make the Keto Cream Filling

1. In a large bowl, whip the heavy cream, erythritol, and vanilla until stiff peaks form.

2. Transfer to a piping bag with a star tip.

Step 5: Assemble the Cream Puffs

1. Once cooled, slice each puff horizontally in half.

2. Pipe the whipped cream onto the bottom half and place the top back on.

3. (Optional) Drizzle with melted sugar-free chocolate mixed with coconut oil for extra richness.

Step 6: Serve & Store

• Serve immediately or refrigerate for up to 3 days.

• For best texture, fill just before serving.

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Nutritional Information (Per Serving)

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Tips for Success

✔ Room temperature eggs blend better into the dough.
✔ Do not overbake—the puffs should be golden, not dark brown.
✔ Poke a small hole in each puff after baking to release steam if they feel moist inside.

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Conclusion

These Keto Cream Puffs are a fantastic low-carb dessert that doesn’t sacrifice flavor or texture. Whether for a special occasion or a sweet treat, they’re sure to delight!