Keto Recipes

Keto Cream Puffs


For the choux pastry:

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


  1. Preheat Oven and Prepare Ingredients: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Make the Choux Pastry:
    • In a medium saucepan, combine the water, butter, and salt. Bring to a boil over medium heat.
    • Once boiling, reduce the heat to low and add the almond flour, coconut flour, and xanthan gum. Stir continuously until the mixture forms a ball and pulls away from the sides of the pan.
    • Remove from heat and let cool for about 5 minutes.
    • Add the eggs one at a time, stirring vigorously after each addition until fully incorporated and the dough is smooth.
  3. Form the Puffs:
    • Using a piping bag or a spoon, place small mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
    • Bake in the preheated oven for 25-30 minutes, or until the puffs are golden brown and firm to the touch. Turn off the oven and let the puffs sit in the oven for an additional 10 minutes to dry out.
  4. Prepare the Cream Filling:
    • In a large mixing bowl, whip the heavy cream, powdered erythritol, and vanilla extract until stiff peaks form.
  5. Assemble the Cream Puffs:
    • Once the puffs are completely cooled, slice them in half horizontally.
    • Pipe or spoon the whipped cream into the bottom halves of the puffs and place the top halves back on.
  6. Serve:
    • Enjoy immediately or refrigerate for up to 2 days.


  • Ensure the choux pastry is well-mixed after each egg addition to achieve the right consistency.
  • If you prefer a chocolate version, you can drizzle melted keto-friendly chocolate over the assembled cream puffs.

Enjoy your keto cream puffs!

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