Keto Cream Puffs

Preparation Time: 20 minutes
Baking Time: 30 minutes
Total Time: 50 minutes
Yield: Approximately 12 cream puffs

Ingredients:

For the Choux Pastry:

• 1/2 cup unsalted butter
• 1 cup water
• 1 cup almond flour
• 1/4 cup coconut flour
• 1 tablespoon powdered erythritol (or preferred keto-friendly sweetener)
• 1/2 teaspoon salt
• 4 large eggs, room temperature

For the Keto Pastry Cream:

• 2 cups unsweetened almond milk
• 4 large egg yolks
• 1/2 cup powdered erythritol (or preferred keto-friendly sweetener)
• 1/4 cup coconut flour
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For the Whipped Cream (Optional):

• 1 cup heavy cream
• 1 tablespoon powdered erythritol (or preferred keto-friendly sweetener)
• 1 teaspoon vanilla extract

Instructions:

For the Choux Pastry:

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Prepare the Dough:
   • In a medium saucepan, combine butter, water, almond flour, coconut flour, powdered erythritol, and salt. Stir over medium heat until the mixture forms a dough.
3. Cook the Dough:
   • Continue stirring the dough for 1-2 minutes to remove excess moisture. Transfer the dough to a mixing bowl and let it cool slightly.
4. Add Eggs:
   • Add the eggs one at a time, beating well after each addition. The dough should be smooth and glossy.
5. Pipe the Dough:
   • Transfer the dough to a piping bag and pipe small mounds (about 1.5 inches in diameter) onto the prepared baking sheet.
6. Bake:
   • Bake in the preheated oven for 25-30 minutes or until the cream puffs are golden brown and puffed up. Let them cool completely.

For the Keto Pastry Cream:

1. Prepare the Almond Milk Base:
   • In a saucepan, heat almond milk until steaming but not boiling.
2. Mix Egg Yolks:
   • In a bowl, whisk together egg yolks, powdered erythritol, and coconut flour until well combined.
3. Temper Eggs:
   • Slowly pour the hot almond milk into the egg mixture, whisking continuously to avoid scrambling the eggs. Return the mixture to the saucepan.
4. Cook Pastry Cream:
   • Cook the mixture over medium heat, stirring constantly, until it thickens into a custard-like consistency.
5. Add Butter and Vanilla:
   • Remove from heat and stir in butter and vanilla extract. Let it cool completely.

For the Whipped Cream (Optional):

1. Whip the Cream:
   • In a separate bowl, whip heavy cream, powdered erythritol, and vanilla extract until stiff peaks form.

Assembly:

1. Fill the Cream Puffs:
   • Cut the cooled cream puffs in half horizontally. Spoon or pipe the keto pastry cream onto the bottom halves.
2. Top with Whipped Cream:
   • Optionally, pipe or spoon a dollop of whipped cream on top of the pastry cream.
3. Cover with Top Halves:
   • Place the top halves of the cream puffs over the filling.
4. Serve:
   • Serve the keto cream puffs immediately or refrigerate until ready to serve.

Recipe Intensity:

• Difficulty Level: Moderate
• Baking Technique: Oven Baking, Stovetop Cooking

Tips:

• Ensure the cream puffs are completely cooled before filling to prevent the filling from melting.
• Experiment with different keto-friendly sweeteners to suit your taste preferences.

Enjoy these Keto Cream Puffs as a delightful and low-carb dessert option!