Keto Chocolate Cream Puff
Indulge guilt-free with these delectable Keto Chocolate Cream Puffs—an irresistible fusion of rich cocoa flavor and creamy decadence that perfectly fits your low-carb lifestyle! Crafted with almond flour, unsweetened cocoa powder, and granulated erythritol, these puffs deliver a light, airy texture that’s completely gluten-free and sugar-free. The luxurious filling combines velvety sugar-free dark chocolate and whipped cream with a hint of vanilla, elevated by the addition of gelatin for a perfectly smooth consistency. Ready in under an hour, these keto-friendly treats are ideal for satisfying sweet cravings without breaking ketosis. Perfect for special occasions or a midweek indulgence, they’ll delight everyone at the table—whether or not they’re following a keto diet!
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Recipe Information
Ingredients
- 75 grams almond flour
- 15 grams unsweetened cocoa powder
- 30 grams granulated erythritol
- 1 teaspoon baking powder
- 3 large eggs
- 60 grams unsalted butter
- 120 ml heavy cream
- 1 teaspoon vanilla extract
- 50 grams sugar-free dark chocolate chips
- 240 ml whipping cream
- 15 grams powdered erythritol
- 1 teaspoon gelatin
- 15 ml water
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a medium bowl, mix almond flour, cocoa powder, granulated erythritol, and baking powder.
In a small saucepan, melt unsalted butter over medium heat. Whisk in heavy cream and then add in the dry flour mix. Stir until it forms a dough.
Remove from heat and let it cool slightly. Add eggs one at a time, mixing well after each addition until smooth.
Spoon or pipe the dough onto the baking sheet into 8 equal mounds.
Bake for 20-25 minutes, until puffs are set and slightly puffed. Cool completely.
For the filling, sprinkle gelatin over water and let it bloom for 5 minutes.
In a small saucepan, heat the sugar-free dark chocolate chips, whipping cream, and vanilla extract over low heat. Stir constantly until the chocolate melts.
Remove from heat and add in the bloomed gelatin. Stir until fully dissolved. Cool to room temperature.
In a separate bowl, beat the whipping cream with powdered erythritol until soft peaks form.
Fold the cooled chocolate mixture into the whipped cream.
Slice each cream puff horizontally and fill with chocolate cream. Replace the tops and serve.
Nutrition Facts
Calories |
2565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.7 g | 311% | |
| Saturated Fat | 120.4 g | 602% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1051 mg | 350% | |
| Sodium | 789 mg | 34% | |
| Total Carbohydrate | 102.9 g | 37% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 3.6 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 277 mg | 21% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 724 mg | 15% | |
*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.
