Keto Cream Puffs

Ingredients:

For the Puffs:

• 1 cup almond flour
• 1/2 cup shredded mozzarella cheese
• 1/4 cup cream cheese
• 1/4 cup butter
• 2 large eggs
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp vanilla extract (optional)

For the Filling:

• 1 cup heavy cream
• 1 tsp vanilla extract
• 1-2 tbsp powdered erythritol or sweetener of choice (adjust to taste)

Instructions:

1. Preheat your oven: Set it to 375°F (190°C) and line a baking sheet with parchment paper.
2. Make the dough:
   • In a saucepan, combine the mozzarella cheese, cream cheese, and butter. Heat over low heat, stirring occasionally, until the cheeses are melted and smooth.
   • Remove from the heat and add the almond flour, baking powder, salt, and vanilla (if using). Stir until well combined.
   • Add the eggs one at a time, stirring well after each addition. The dough will be a little sticky but should hold together.
3. Shape the puffs: Using a spoon or your hands, form small balls of dough (about 1.5 inches in diameter) and place them on the prepared baking sheet. Leave space between each puff, as they will expand a little while baking.
4. Bake: Bake the puffs for 15-20 minutes, or until golden brown. Let them cool on a wire rack.
5. Make the filling: While the puffs are cooling, whip the heavy cream, vanilla extract, and sweetener until soft peaks form.
6. Assemble the cream puffs: Once the puffs are cool, cut a small slit in each one and fill them with the whipped cream using a piping bag or spoon.
7. Serve: Enjoy the keto cream puffs immediately, or refrigerate for later. They are best eaten fresh but can be stored in the fridge for a day or two.

These keto cream puffs are a delicious treat without the carbs of traditional ones!