Keto Cream Puffs

Ingredients

For the Pastry:

• 1 cup water
• 1/2 cup unsalted butter
• 1/4 tsp salt
• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 tsp xanthan gum
• 5 large eggs

For the Cream Filling:

• 1 cup heavy whipping cream
• 2 tbsp powdered erythritol or your preferred keto-friendly sweetener
• 1 tsp vanilla extract

Instructions

Making the Pastry:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
3. Once boiling, reduce heat to low and add almond flour, coconut flour, and xanthan gum. Stir continuously until the mixture forms a ball and pulls away from the sides of the pan.
4. Remove from heat and let it cool for a few minutes.
5. Add eggs one at a time, mixing well after each addition. The dough should be smooth and sticky.
6. Using a piping bag or a spoon, drop small mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 25-30 minutes, or until the puffs are golden brown and firm to the touch. Turn off the oven and let them cool in the oven with the door slightly open for 15 minutes to prevent them from collapsing.

Making the Cream Filling:

1. In a large mixing bowl, whip the heavy whipping cream, powdered erythritol, and vanilla extract until stiff peaks form.
2. Once the puffs are completely cool, slice them in half horizontally and fill each puff with the whipped cream mixture using a piping bag or a spoon.

Assembling the Cream Puffs:

1. After filling, place the top halves back on the puffs.
2. Optionally, dust with a bit of powdered erythritol or drizzle with melted keto-friendly chocolate for an extra treat.