Indulge in these light, airy, and absolutely delightful Keto Cream Puffs that rival the traditional French classic—without the sugar or carbs! Made with almond flour and rich sugar-free cream filling, these puffs are crisp on the outside and soft on the inside. Perfect for anyone craving a guilt-free dessert that feels truly luxurious.
Why This Recipe is Special:
These cream puffs bring the elegance of French patisserie to your low-carb kitchen—without compromising on taste or texture. A festive, show-stopping dessert that’s keto-friendly and diabetic-friendly.
Perfect For:
Special occasions, holiday gatherings, tea parties, or when you just want a bakery-style treat without the carbs.
Ingredients
- For the Choux Pastry:
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1 cup almond flour
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2 tbsp coconut flour
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1 tsp xanthan gum
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½ tsp baking powder
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½ cup unsalted butter
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½ cup water
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3 large eggs (room temperature)
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1 pinch salt
- For the Cream Filling:
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1 cup heavy whipping cream
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3 tbsp powdered erythritol (or preferred keto sweetener)
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1 tsp vanilla extract
Directions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a saucepan over medium heat, melt butter and water together. Bring just to a boil, then remove from heat.
- Add almond flour, coconut flour, xanthan gum, baking powder, and salt into the saucepan. Stir vigorously until the dough pulls away from the sides and forms a ball.
- Let dough cool slightly, then beat in eggs one at a time until smooth and glossy.
- Transfer dough into a piping bag and pipe small mounds (about 2 inches wide) onto the baking sheet.
- Bake for 20–25 minutes until golden brown and puffed. Allow to cool completely before filling.
- While cooling, whip heavy cream, erythritol, and vanilla until stiff peaks form.
- Slice puffs in half and fill with the whipped cream mixture. Serve fresh.
