Keto Cream Puffs

Full Recipe:

Ingredients:

For the Choux Pastry:

1/2 cup unsalted butter

1/2 cup water

1/2 cup almond flour

1/4 cup coconut flour

1 tablespoon granulated erythritol or any keto- friendly sweetener

1/4 teaspoon salt

4 large eggs

For the Keto Whipped Cream Filling:

1 cup heavy cream

2 tablespoons granulated erythritol or any keto-friendly sweetener

1 teaspoon vanilla extract

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1. Preheat Oven:

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

2. Prepare Choux Dough:

In a saucepan, combine the butter and water. Heat over medium heat until the butter is melted. Bring the mixture to a gentle boil.

3. Add Dry Ingredients:

Reduce heat to low, add almond flour, coconut flour, erythritol, and salt to the saucepan. Stir continuously until the mixture forms a dough and pulls away from the sides of the pan.

4. Cool Slightly:

Remove the saucepan from heat and let the dough cool for a few minutes.

5. Add Eggs:

Add the eggs to the dough one at a time, stirring well after each addition. Ensure that each egg is fully incorporated before adding the next.

6. Pipe Dough:

Transfer the choux pastry dough to a piping bag. Pipe small mounds onto the prepared baking sheet, leaving space between each.

5. Add Eggs:

Add the eggs to the dough one at a time, stirring well after each addition. Ensure that each egg is fully incorporated before adding the next.

6. Pipe Dough:

Transfer the choux pastry dough to a piping bag. Pipe small mounds onto the prepared baking sheet, leaving space between each.

5. Add Eggs:

Add the eggs to the dough one at a time, stirring well after each addition. Ensure that each egg is fully incorporated before adding the next.

6. Pipe Dough:

Transfer the choux pastry dough to a piping bag. Pipe small mounds onto the prepared baking sheet, leaving space between each.

7. Bake:

Bake in the preheated oven for 25-30 minutes or until the cream puffs are golden brown and puffed. Allow them to cool completely before filling.

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For the Keto Whipped Cream Filling:

1. Whip Heavy Cream:

In a mixing bowl, whip the heavy cream with an electric mixer until it starts to thicken.

2. Add Sweetener and Vanilla:

Add the erythritol (or sweetener of choice) and vanilla extract to the whipped cream. Continue whipping until stiff peaks form.

Assemble:

1. Cut and Fill Cream Puffs:

Once the cream puffs have cooled, cut them in half horizontally. Spoon or pipe the keto whipped cream into the bottom halves.

2. Top and Serve:

Place the top halves back onto the cream- filled bottoms. Dust with a sprinkle of powdered erythritol if desired. Serve and enjoy!