Keto Chocolate-Covered Cream Puffs
Indulge guilt-free with these Keto Chocolate-Covered Cream Puffs, a decadent dessert that’s perfect for anyone following a low-carb lifestyle. This recipe features a delightful almond and coconut flour choux pastry, baked to golden perfection, and filled with luscious vanilla whipped cream sweetened with powdered erythritol. The finishing touch? A silky coating of sugar-free dark chocolate and a hint of coconut oil for a glossy shine that will make every bite irresistible. With only 4 grams of net carbs per serving, these keto cream puffs are an elegant treat for special occasions or everyday cravings. Easy-to-follow steps and wholesome ingredients ensure a fuss-free baking experience that doesn’t compromise on flavor. Perfectly portioned for 12 servings, these cream puffs are best served chilled and make an impressive addition to any dessert table!
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Recipe Information
Ingredients
- 120 ml Water
- 60 g Unsalted butter
- 80 g Almond flour
- 15 g Coconut flour
- 1 tbsp Granulated erythritol
- 4 Eggs
- 240 ml Heavy cream
- 1 tsp Vanilla extract
- 2 tbsp Powdered erythritol
- 100 g Sugar-free dark chocolate
- 1 tbsp Coconut oil
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a medium saucepan, combine water and butter. Heat over medium until butter is melted.
Add almond flour, coconut flour, and granulated erythritol to the saucepan. Stir continuously until the mixture forms a dough and pulls away from the sides of the pan.
Transfer the dough to a mixing bowl and let it cool slightly for about 5 minutes.
Add eggs one at a time, beating well with a hand mixer or spatula after each addition, until the dough is smooth and glossy.
Spoon the dough onto the prepared baking sheet in about 12 equal mounds, spaced evenly apart.
Bake in the preheated oven for 25-30 minutes or until the puffs are golden and firm to the touch.
Remove from the oven and cool completely on a wire rack.
To make the filling, whip together heavy cream, vanilla extract, and powdered erythritol until stiff peaks form.
Use a piping bag with a small nozzle to fill the cooled puffs with whipped cream, inserting from the bottom or making a small incision on the side.
Melt the sugar-free dark chocolate with coconut oil in a small saucepan over low heat or in a microwave at short intervals, stirring frequently.
Dip the tops of the filled cream puffs into the melted chocolate, letting the excess drip off, and place them back on the parchment paper to set.
Refrigerate the cream puffs for at least 15 minutes to set the chocolate before serving.
Nutrition Facts
Calories |
2680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.7 g | 307% | |
| Saturated Fat | 120.6 g | 603% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1117 mg | 372% | |
| Sodium | 408 mg | 18% | |
| Total Carbohydrate | 114.8 g | 42% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 5.3 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 374 mg | 29% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1054 mg | 22% | |
*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.
