Keto Cream Puffs Recipe:


For the Choux Pastry:

  • 1 cup almond flour
  • 1/4 cup butter
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 4 large eggs

For the Filling:

  • 1 cup heavy cream
  • 2 tablespoons powdered erythritol (or another keto-friendly sweetener)
  • 1 teaspoon vanilla extract


  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a saucepan over medium heat, combine the butter, water, and salt. Bring to a boil.
  3. Once the mixture is boiling, reduce the heat to low and add the almond flour. Stir vigorously until the dough forms a ball and pulls away from the sides of the saucepan.
  4. Remove the saucepan from the heat and let the dough cool for a couple of minutes.
  5. Add one egg at a time to the dough, beating well after each addition. The dough should become smooth and glossy.
  6. Using a piping bag or spoon, pipe or scoop small rounds of dough onto the prepared baking sheet, leaving space between each one.
  7. Bake in the preheated oven for about 25-30 minutes, or until the cream puffs are golden brown and puffed up. After baking, turn off the oven and leave the cream puffs inside for an additional 10 minutes to dry out.
  8. While the cream puffs are baking, prepare the filling. In a mixing bowl, whip the heavy cream, powdered erythritol, and vanilla extract until stiff peaks form.
  9. Once the cream puffs are cooled, slice them in half horizontally and fill each puff with the whipped cream filling.
  10. Serve immediately or refrigerate until ready to enjoy.

Nutritional Information (Per Cream Puff, assuming 12 servings):

  • Calories: ~160 kcal
  • Fat: ~14g
  • Carbohydrates: ~3g (Net Carbs: ~2g)
  • Fiber: ~1g
  • Protein: ~4g

Please note that these nutritional values are estimates and can vary based on the specific ingredients and brands you use. Always double-check the nutrition labels on your ingredients for accurate information.

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