Story Behind the Recipe
Growing up, Sarah cherished her mother’s cream puffs, a family favorite at every gathering. The delicate pastries filled with luscious cream were a symbol of love and tradition. When Sarah adopted a keto lifestyle, she missed these beloved treats. Determined to enjoy her favorite dessert while staying true to her low-carb commitment, she set out to recreate her mom’s famous cream puffs in a keto-friendly version. After many trials, she perfected the recipe, capturing the light, airy texture and rich, creamy filling without the carbs. These keto cream puffs became a new family tradition, cherished by everyone for their taste and the love they represent.
Key Considerations
- Low-Carb Ingredients: Use almond flour and coconut flour to replace traditional wheat flour.
- Sweeteners: Opt for keto-friendly sweeteners like erythritol or monk fruit.
- Consistency: Achieving the right texture for both the pastry and the cream filling is crucial.
- Baking Techniques: Properly cooking the choux pastry to ensure it puffs up and forms a hollow center.
Tips and Tricks
- Piping the Dough: Use a piping bag to form consistent shapes for even baking.
- Eggs at Room Temperature: Ensure eggs are at room temperature for better incorporation.
- Cooling: Let the puffs cool completely before filling to maintain their structure.
- Storage: Fill the cream puffs just before serving to keep them fresh and avoid sogginess.
Ingredients
- For the Choux Pastry:
- 1 cup water
- 1/4 cup unsalted butter
- 1/4 tsp salt
- 1/4 tsp xanthan gum
- 1 cup almond flour
- 2 tbsp coconut flour
- 4 large eggs
- For the Cream Filling:
- 1 cup heavy whipping cream
- 3 tbsp erythritol or preferred keto-friendly sweetener
- 1 tsp vanilla extract
