Keto Cream Puffs (Choux Pastry with Cream Filling)
Ingredients
For the Choux Pastry (shells):
1 cup shredded mozzarella cheese
2 tbsp cream cheese
¾ cup almond flour
1 tbsp coconut flour (helps structure)
2 large eggs
½ tsp baking powder
½ tsp xanthan gum (optional, improves texture)
Pinch of salt
For the Cream Filling:
1 cup heavy whipping cream
3 tbsp powdered erythritol (or monk fruit sweetener)
1 tsp vanilla extract
Instructions
Make the Pastry Dough:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a microwave-safe bowl, melt mozzarella and cream cheese together (about 60–90 seconds). Stir until smooth.
Mix in almond flour, coconut flour, baking powder, xanthan gum, and salt. Stir well.
Add eggs one at a time, mixing until a smooth dough forms (it will be sticky but manageable).
Shape & Bake:
Scoop or pipe small rounds (about 2 tbsp each) onto the parchment-lined sheet.
Bake for 18–22 minutes until golden brown and puffed up.
Let cool completely before filling (they’ll firm up as they cool).
Make the Cream Filling:
In a mixing bowl, whip the heavy cream, powdered erythritol, and vanilla until stiff peaks form.
Assemble:
Slice each pastry puff in half or make a small slit.
Pipe or spoon the whipped cream inside.
Chill in the fridge for 30 minutes before serving for best texture.
✅ Keto Notes
Each puff: ~2–3g net carbs.
Fluffy outside, creamy inside, just like real cream puffs!
Store in the fridge for up to 3 days.
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