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Keto Cream Puffs

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  • Prep Time: 25 minutes

  • Cook Time: 35 minutes

  • Cooling/Chilling Time: 1 hour 30 minutes

  • Total Time: 2 hours 30 minutes

  • Recipe Intensity: Medium (Requires some precision but very achievable)

  • Servings: 12 medium cream puffs

  • Dietary Tags: Gluten-Free, Grain-Free, Sugar-Free, Vegetarian (Keto/Low-Carb)

Nutritional Information (Per Cream Puff)

  • Calories: 185 kcal

  • Total Fat: 17g

  • Saturated Fat: 8g

  • Total Carbohydrates: 6g

  • Dietary Fiber: 2g

  • Net Carbs: 4g

  • Protein: 5g

Nutritional information is an estimate calculated using a database and may vary based on specific brands and measurements.

Ingredients

For the Keto Choux Pastry:

  • 1/2 cup (115g) water

  • 1/4 cup (56g) unsalted butter

  • 1/4 tsp salt

  • 1 cup (100g) super-fine blanched almond flour

  • 3 tbsp (25g) coconut flour

  • 4 large eggs, at room temperature

For the Keto Vanilla Pastry Cream:

  • 2 large egg yolks

  • 1 1/4 cups (300ml) heavy whipping cream, divided

  • 1/3 cup (65g) granulated erythritol or allulose (allulose will make a softer cream)

  • 2 tsp vanilla extract (or 1 tsp vanilla bean paste for specks)

  • 1 tbsp powdered unflavored gelatin (optional, for stability)

  • 2 tbsp cold water (if using gelatin)

For Dusting (Optional):

  • 2 tbsp powdered erythritol (e.g., Swerve Confectioners)

Equipment

  • Medium saucepan

  • Wooden spoon or spatula

  • Hand mixer or stand mixer

  • Mixing bowls

  • Piping bag (or sturdy zip-top bag) with a large round tip (or 1/2-inch opening)

  • Baking sheet

  • Parchment paper or silicone baking mat

  • Wire cooling rack

Instructions

Part 1: Make the Choux Pastry & Bake

  1. Prep & Preheat: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.

  2. Cook the Dough Base: In a medium saucepan over medium heat, combine the water, butter, and salt. Bring to a rolling boil, ensuring the butter is fully melted.

  3. Add Flours & Form the Panade: Reduce heat to low. Quickly add the almond flour and coconut flour all at once. Stir vigorously with a wooden spoon for 1-2 minutes. The mixture will form a thick, cohesive ball of dough (called a panade) that pulls away from the sides of the pan. This step cooks the flours and removes excess moisture—it’s crucial for the puffs to hold shape.

  4. Cool Slightly: Transfer the hot dough to a mixing bowl. Let it cool for 5-7 minutes until it’s warm to the touch but not hot enough to cook the eggs.

  5. Incorporate the Eggs: Using a hand mixer or stand mixer on medium-low speed, add the eggs one at a time, beating thoroughly after each addition until fully incorporated. The dough will look slippery at first but will become smooth, thick, and glossy. After the last egg, beat for another 30-60 seconds until the dough holds its shape when you lift the beaters.

  6. Pipe the Puffs: Transfer the dough to a piping bag fitted with a large round tip. Pipe 12 mounds (about 1.5 inches wide) onto the prepared baking sheet, spacing them 2 inches apart. Smooth the pointed tops with a damp finger.

  7. Bake: Place in the preheated oven and bake for 20 minutes at 400°F (200°C). DO NOT OPEN THE OVEN DOOR. After 20 minutes, without opening the door, reduce the heat to 325°F (160°C) and bake for an additional 12-15 minutes, until deeply golden brown and firm to the touch.

  8. Cool Properly: Turn off the oven. Use a sharp knife to poke a small slit in the side of each puff to release steam. Return the pan to the turned-off oven, propping the door open with a wooden spoon. Let them dry out in the residual heat for 15-20 minutes. Then, transfer to a wire rack to cool completely.

Part 2: Make the Vanilla Pastry Cream

  1. Bloom Gelatin (If Using): In a small bowl, sprinkle the gelatin over the 2 tbsp of cold water. Set aside to bloom (it will become a solid gel).

  2. Temper the Yolks: In a medium heatproof bowl, whisk the egg yolks until smooth. In the same saucepan used for the dough (cleaned), combine 1 cup of heavy cream and the granulated sweetener. Heat over medium until just simmering (small bubbles around the edges).

  3. Cook the Custard: Slowly pour about 1/3 of the hot cream into the egg yolks while whisking constantly (this is called tempering and prevents scrambled eggs). Pour the tempered yolk mixture back into the saucepan with the remaining hot cream.

  4. Thicken: Cook over medium-low heat, stirring constantly with a spatula, for 3-5 minutes until the mixture thickens enough to coat the back of the spoon (around 170°F/77°C). Do not let it boil.

  5. Add Gelatin & Vanilla: Remove from heat. Immediately whisk in the bloomed gelatin (if using) until completely dissolved. Stir in the vanilla extract.

  6. Chill: Pour the hot cream into a clean bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 1 hour, or until completely cold and set.

  7. Whip & Finish: Once the pastry cream and pastry shells are completely cool, whip the remaining 1/4 cup of heavy cream to stiff peaks. Gently fold the whipped cream into the chilled pastry cream until smooth and light. Transfer to a piping bag fitted with a small round or star tip.

Part 3: Assemble the Cream Puffs

  1. Fill: Using the tip of your piping bag or a sharp knife, make a small hole in the bottom or side of each cooled puff.

  2. Pipe: Insert the tip of the pastry cream bag into the hole and gently pipe until the puff feels heavy and you see it just start to expand. Repeat for all puffs.

  3. Serve: Dust lightly with powdered erythritol, if desired. Serve immediately for the best texture.

Chef’s Notes & Tips for Success

  • Egg Temperature is Key: Room temperature eggs incorporate much more easily and evenly into the warm dough, creating a smooth, pipeable consistency.

  • The “Dry Out” Step is Non-Negotiable: This prevents the puffs from collapsing and ensures a crisp shell. Don’t skip poking the holes and letting them dry in the turned-off oven.

  • Sweetener Notes: Allulose will help the shells stay slightly softer and prevents crystallization in the cream. Erythritol-based sweeteners work perfectly but can create a cooler, slightly crispier shell.

  • Make-Ahead: You can bake the unfilled shells a day ahead and store them in an airtight container at room temperature. Re-crisp in a 300°F (150°C) oven for 5 minutes before filling. The pastry cream can be made up to 2 days in advance.

  • Storage: Filled cream puffs are best eaten the day they are assembled. Store any leftovers in the refrigerator for up to 2 days, though the shells will soften.

Enjoy your perfectly puffed, decadent, and completely keto-friendly taste of Paris!

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