Low carb, keto friendly Profiteroles, sugar free, wheat flour free, gluten free and also diabetic friendly!
Keto/ low carb
A dream dessert in a low carb version!
Crispy pastry balls filled with vanilla cream in a velvety cocoa cream, garnished with chocolate syrup and white rosettes!
Sounds complicated?
It may seem difficult and fancy but it only needs a preparation and then it's easy to make.
Yorkshire puddings or Choux pastry can be made 1 or 2 days in advance. The creams as well.
Of course it can be even easier if you serve only with a ganash syrup but I wanted the "rich" profiterole version..
Now.. one may wonder.. why should someone on a ketogenic diet want to make profiteroles?
The answer to the question is simple: "Because we have the potential!
It is possible!
Because we want it!"
This diet is a way of life and we do not need to be deprived of anything!
If you try to make this recipe you will realise that keto Profiteroles are much tastier than the conventionals, without the harmful sugar and flour!
Keto Profiteroles
Servings 12
• Ingredients:
1 bunch / of the recipe "Yorkshire Puddings"
Or
1 bunch / of the recipe for Keto Choux
2 bunches / of the "Bavarian cream" recipe
In addition:
30 g / Cocoa powder
70 ml / Sugar-free almond milk
20 g / Erythritol stevia blend 1:1
•Instractions:
1 Prepare the Keto Yorkshire puddings (or Keto Choux ) according to the recipe and wait until cool (you can prepare those 1-2 days earlier).
2 Prepare the Bavarian cream as following:
Until the step of adding the gelatin follow exactly the steps of the recipe.
3 Pour 300 g of the mixture into a second container to make the cocoa cream.
4 In a small bowl, mix the cocoa powder, almond milk and sweetener until smooth and add it to the 300g of cream.
5 Mix to combine, pour the mixture into a bowl with a lid and put in the fridge for at least 4 hours.
6 You need to do the same with the vanilla cream.
7 When the creams are set, beat the heavy cream until stiff peaks.
8 The whipped cream will be distributed in the vanilla cream and the cocoa cream but you must first fluff them, beating for a while with a mixer (each one separately).
9 Divide the whipped cream into the bowls and beat for 1 min until incorporated.
• Fitting:
1 Open the puddings on one side with a knife, and fill with the vanilla cream (if they are not hollow you can empty them with a teaspoon).
2 You can serve the dessert as a family portion in a large bowl or a platter or make 12 smaller profiteroles (portions).
3 For the smaller profiteroles, prepare the serving bowls adding 1 Tbsp of vanilla cream as a base.
4 Then, put a stuffed Yorkshire pudding over the vanilla cream, (or 2 Choux).
5 Continue adding some of the cocoa cream.
You can also garnish again with rosettes of vanilla cream.
In addition (optional) you can decorate with chocolate ganash.
6 Place profiteroles in the fridge for 1 hour.
• Serve and enjoy!
Macros for 1 profiterole:
Protein: 12 g
Carbohydrates (net): 3.5 g
Fat: 31 g
Energy: 339 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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