Keto Cream Puffs – Reseau Regie Recipes

Here’s a recipe for Keto Cream Puffs, including ingredient quantities, instructions, and approximate nutrition information:

Ingredients:

For the choux pastry:

For the cream filling:

Instructions:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a medium saucepan, bring the water, butter, and salt to a boil over medium heat.
Once the mixture is boiling, reduce the heat to low and add the almond flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the saucepan.
Remove the saucepan from the heat and let the mixture cool for a few minutes.
Add the eggs, one at a time, stirring well after each addition, until the mixture is smooth and glossy.
Transfer the choux pastry dough to a piping bag fitted with a large round tip.
Pipe small mounds of dough onto the prepared baking sheet, leaving space between each mound for expansion.
Bake in the preheated oven for 20-25 minutes, or until the cream puffs are puffed up and golden brown.
Remove the cream puffs from the oven and let them cool completely on a wire rack.
While the cream puffs are cooling, prepare the cream filling. In a mixing bowl, whip the heavy cream, powdered erythritol, and vanilla extract until stiff peaks form.
Once the cream puffs are cooled, use a knife to slice off the top third of each puff.
Fill the bottom halves of the cream puffs with the whipped cream filling, then replace the tops.
Dust the cream puffs with powdered erythritol, if desired, and serve immediately.

Nutrition information (per cream puff, based on 12 servings):

Enjoy your delicious Keto Cream Puffs as a decadent low-carb treat!