Keto | Sugar Free Cream Puffs or Profiterole (chou à la crème)

The Healthy Pastry Chef
Dec 8, 2019
2 min read

I've worked on this recipe for awhile. So I came up with this little replica of Cream puffs, but in low carbs and sugar free form! The process is almost like the original process of pate a choux. But slightly different. However, its very simple and delicious to make! With only .95 grams net carbs each cream puff shell! Fill it with chocolate mousse, whip cream, fresh berries, or dipped in chocolate. Have fun with it! You can fill it with anything you like!

Keto |Sugar Free Cream Puffs

Yeilds: 44 cream puffs

.95 grams net carbs each shell

Ingredients

2 cups water

4 oz unsalted butter

1/4 cup monkfruit sugar

pinch of sea salt

1 cup vital wheat gluten flour

2 cups almond flour

6 eggs

2 tsp baking soda

2 tbsp psyllium husk

Directions:

Preheat oven 400F

Parchment lined baking sheet

1. In a medium bowl, combine the water, butter, monkfruit, salt together and bring to a boil.

2. Add the vital wheat gluten and almond flour to the boiling water. Cook and stir for a couple minutes with a spatula or wooden spoon. Place the dough in to a mixing bowl.

3. With a paddle attachment on medium to high speed beat the dough until the steam dissipates. Switch out the paddle attachment with the whisk. Add the eggs 2 at a time, mix each set until its thoroughly combined with the dough.

4. Whip the dough for about a minute on high speed. Add the baking soda and then the husk powder. Beat the dough for another minute.

5. Fill a piping bag with the cream puff dough (or you can use a cookie scoop), pipe the dough on to the parchment lined baking sheet in a fat tear drop. Or if you're using a cookie scoop, scoop the dough on to the sheet pan. Place them about 2" inches apart, so they have room to expand.

6. Bake for 20 minutes or until golden brown on top. Once they are cool. Cut them in half and spoon out the breading (the bottom and tops)

7. Line the bottom with sugar free candy pieces or sugar free melted chocolate.

8. Then pipe whip cream (click here for the recipe) or chocolate mousse (click here for the recipe) on the base of the puff and sandwich the top. Dust with powdered monkfruit sugar. Enjoy!