Low carb, keto friendly Choux (cream puffs), sugar free, gluten free and also diabetic friendly!
Keto / low carb
Choux (cream puffs) was one of my favorite (pre keto) sweet treats.
This dessert is one of the most famous and successful recipes of the French pastry.
Everybody love Choux!
This is probably the reason why Choux, along with the èclairs, are the most common Greek treats.
Choux pastry was really a challenge.
I definitely wanted to find out a low carb version .
At last I did it and it's amazing!
You can also watch this recipe on this Video:
Keto Choux
Pieces 30
• Ingredients for the Choux pastry:
100 g / Butter
50 - 70 g / Erythritol stevia blend 1:1
50 ml / Water
50 ml / Heavy Cream
100 ml / Almond milk
40 g / Reduced fat golden flaxseed flour
20 g / Bamboo fiber flour
50 g / Reduced fat almond flour
1/8 tsp / Salt
4 / Large eggs
13 g / Guar gum
• Choux pastry instructions:
1 Preheat the oven at 180°C (conventional).
2 In a small sauce pan pur the water, almond milk, and sweetener and boil on medium heat for 1 minute.
3 Add the butter, stir until melted and set aside.
4 Mix the dry ingredients and add to the butter mixture, stirring very well.
5 Place the dough in a bowl.
6 Add the eggs one by one, beating with a mixer at the same time.
The dough must be elastic and sticky.
7 Fill the dough in a pastry cone or form small balls with a wet spoon and place on a parchment paper.
8 Bake for about 25 minutes until lightly golden brown.
9 After baking, let the puffs cool for about 30 minutes.
• Ingredients for the Choux cream:
30 ml / Water
9 g / Powdered gelatin
200 ml / Heavy cream
2-4 Tbsp / Erythritol stevia blend 1:1
1 tsp / Homemade vanilla extract
150 g / Cream cheese
30 g / Powdered sweetener for
sprinkling before serving
• Instructions for the Choux cream:
1 Put the powdered gelatin in the water to bloom for 5 minutes.
2 Beat the heavy cream, cream cheese, sweetener and vanilla extract with a mixer until stiff picks.
3 Heat the gelatin mixture in the microwave for only 5 seconds until completely melted.
4 Take 1-2 Tbsp of the whipped cream and dilute in the gelatin mixture.
5 Add this mixture in the whipped cream beating constantly with the mixer.
6 Let the filling cream set in the fridge for a while.
7 When thickens, stir lightly and pur in a pastry bag.
8 Carve the choux on the side and fill with the cream.
9 Sprinkle with powdered sweetener.
• Serve and Enjoy!
Store in the refrigerator for about 1 week or in the freezer for 1 month.
Macros for 1 Choux:
Protein: 3 g
Carbohydrates (net): 0.7 g
Fat: 8 g
Energy: 84 Kcal
Any nutritional analysis (macros) is based on an estimate calculated by the "Cronometer" application for the ingredients of each recipe. Differences can arise for a variety of reasons, such as product availability and food preparation. There is no guarantee that this information will be accurate.
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
Always keep in mind that ingredient replacements can change the outcome of the recipe in terms of taste, texture, appearance and of course macronutrients.
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