Diabetic Mini Cream Puffs
Indulge guilt-free with these delightful Diabetic Mini Cream Puffs—perfect bite-sized treats crafted with a light and airy choux pastry shell and a luscious, sugar-free vanilla cream filling. Designed for those managing their sugar intake, this recipe uses a sugar-free pudding mix and whipped topping to create a creamy, satisfying center without sacrificing flavor. With just 25 minutes of prep time, these golden puffs are surprisingly easy to make and ideal for gatherings, special occasions, or a decadent weekday dessert. Serve them plain or with a dusting of powdered erythritol for an elegant touch, and enjoy a dessert that’s both delicious and diabetes-friendly.
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Recipe Information
Ingredients
- 1 cup water
- 0.25 cup unsalted butter
- 0.125 teaspoon salt
- 1 cup all-purpose flour
- 4 pieces large eggs
- 1 box (1 ounce) sugar-free instant vanilla pudding mix
- 2 cups low-fat milk
- 1 cup sugar-free whipped topping
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium-sized saucepan, combine the water, unsalted butter, and salt. Heat over medium heat until the butter melts and the mixture comes to a boil.
Reduce heat to low, add the flour all at once, and stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan. This should take 1-2 minutes.
Remove the pan from heat and allow the dough to cool for 5 minutes.
Add the eggs, one at a time, stirring well after each addition until fully incorporated. The dough should be smooth and sticky.
Transfer the dough to a piping bag fitted with a large round tip (or use a spoon) and pipe small mounds onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 20-25 minutes, or until the puffs are golden brown and firm to the touch. Avoid opening the oven during baking to prevent deflation.
Remove the puffs from the oven and use a sharp knife to pierce a small hole in the side of each to release steam. Let cool completely on a wire rack.
While the puffs cool, prepare the filling by whisking together the sugar-free instant vanilla pudding mix and milk in a medium bowl. Refrigerate for 5 minutes, or until set.
Fold in the sugar-free whipped topping until the filling is smooth and creamy.
Once the puffs are cool, slice them in half horizontally or use a piping bag to fill them with the prepared cream filling.
Optional: Dust the tops with a light sprinkle of powdered erythritol or serve as is.
Refrigerate any leftovers in an airtight container for up to 2 days. Enjoy!
Nutrition Facts
Calories |
1200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.2 g | 71% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 844 mg | 281% | |
| Sodium | 1191 mg | 52% | |
| Total Carbohydrate | 126.6 g | 46% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 22.3 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 9.0 mcg | 45% | |
| Calcium | 749 mg | 58% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 411 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
