Keto Classic French Profiteroles
Indulge in the sophisticated flavors of "Keto Classic French Profiteroles," a low-carb twist on the beloved French pastry that’s perfect for keto enthusiasts and dessert lovers alike. These delicate, golden puffs are made with a unique blend of almond flour, coconut flour, and xanthan gum, creating a gluten-free dough that bakes into perfectly airy profiteroles. Filled with creamy, lightly sweetened whipped cream and topped with a decadent dark chocolate drizzle, this recipe is a guilt-free way to enjoy a classic treat without sacrificing flavor. Ideal for special occasions or as an elegant after-dinner dessert, these keto profiteroles are surprisingly easy to make and boast only 20 minutes of prep time. Each bite is a symphony of textures and tastes that will delight your taste buds and impress your guests—all while staying true to your low-carb lifestyle.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Xanthan gum
- 2 tablespoons Erythritol sweetener
- 0.5 cup Butter
- 1 cup Water
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered erythritol
- 3 ounces Dark chocolate (85% cacao or higher)
- 1 tablespoon Coconut oil
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a saucepan over medium heat, combine butter and water. Bring to a boil and remove from heat.
Add almond flour, coconut flour, baking powder, xanthan gum, and erythritol sweetener to the saucepan. Stir briskly until a dough forms and pulls away from the sides of the pan.
Allow the dough to cool for 5 minutes, then transfer it to a mixing bowl.
Using a hand mixer, beat the eggs into the dough one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
Scoop the dough into a pastry bag fitted with a large round tip or simply use a spoon. Pipe or drop small mounds onto the prepared baking sheet, spaced about 2 inches apart.
Bake in the preheated oven for 25 to 30 minutes, or until the profiteroles are golden brown and puffed. Pierce each puff with a skewer to release steam and prevent sogginess.
Allow the profiteroles to cool completely on a wire rack before filling.
To make the filling, whip the heavy cream with powdered erythritol until stiff peaks form.
Once the profiteroles are cool, cut them in half horizontally and fill each with the whipped cream.
For the chocolate drizzle, melt the dark chocolate and coconut oil together in a microwave or a double boiler until smooth.
Drizzle the melted chocolate over the filled profiteroles and let it set before serving.
Nutrition Facts
Calories |
3162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 289.2 g | 371% | |
| Saturated Fat | 142.2 g | 711% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 1247 mg | 416% | |
| Sodium | 1452 mg | 63% | |
| Total Carbohydrate | 121.5 g | 44% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 20.8 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 416 mg | 32% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 974 mg | 21% | |
*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.
