Ingredients
For the pastry shells (choux):
1 cup mozzarella cheese, shredded
2 oz cream cheese
¾ cup almond flour
1 tsp baking powder
2 large eggs
1 tsp vanilla extract
For the cream filling:
1 cup heavy whipping cream
2 tbsp powdered erythritol (or monk fruit sweetener)
1 tsp vanilla extract
For the chocolate glaze:
½ cup sugar-free dark chocolate chips
1 tbsp butter or coconut oil
Instructions
Prepare the pastry shells:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
In a microwave-safe bowl, melt mozzarella and cream cheese together until smooth.
Mix in almond flour and baking powder. Stir until a dough forms.
Add eggs and vanilla, mixing until fully combined.
Transfer dough to a piping bag and pipe small mounds onto the baking sheet.
Bake 20–25 minutes until golden and puffed. Let cool completely.
Make the cream filling:
Beat heavy cream, sweetener, and vanilla with a hand mixer until stiff peaks form.
Transfer to a piping bag and fill each cooled pastry shell by slicing in half or poking a small hole at the bottom.
Prepare the chocolate glaze:
Melt chocolate chips with butter/coconut oil until smooth.
Drizzle over the filled cream puffs.
Assemble:
Chill for at least 30 minutes before serving for best texture.
Macros (per cream puff, makes ~12)
Calories: ~150
Fat: ~13g
Protein: ~6g
Net Carbs: ~3g
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