Low Carb Chocolate Cream Puff
Experience pure indulgence without the guilt with this Low Carb Chocolate Cream Puff recipe, a decadent treat designed for those embracing a keto or low-carb lifestyle. These airy pastry puffs are made with almond flour and rich cocoa powder, then filled with a luscious dark chocolate cream crafted from melted 70% cacao chocolate and whipped heavy cream. By using erythritol as the sweetener, these cream puffs remain delightfully sugar-free while maintaining their irresistible flavor. Perfect for special occasions or as an elegant dessert, this recipe combines a light and airy texture with deep chocolate notes in every bite. Quick to prep and requiring just 20 minutes of active kitchen time, this low-carb dessert is as effortless as it is impressive. Serve them fresh or chilled for a truly memorable treat!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Unsweetened cocoa powder
- 2 tablespoons Erythritol sweetener
- 0.5 cup Butter
- 1 cup Water
- 4 large Eggs
- 1 cup Heavy cream
- 1 teaspoon Vanilla extract
- 3.5 ounces Dark chocolate (at least 70% cacao), chopped
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a medium saucepan, combine the butter, water, and salt over medium heat. Bring the mixture to a full boil.
Reduce the heat to low and add the almond flour and cocoa powder, stirring vigorously until the mixture forms a smooth dough that pulls away from the sides of the pan.
Remove the saucepan from the heat and let it cool for 5 minutes.
Add the eggs, one at a time, beating well after each addition until the dough is smooth and glossy.
Using a spoon or piping bag, drop or pipe the dough into 12 mounds onto the prepared baking sheet.
Bake for 20-25 minutes or until the puffs are set and have risen significantly. Avoid opening the oven door during baking to ensure the puffs rise properly.
Immediately transfer the puffs to a wire rack to cool completely.
While the puffs are cooling, make the chocolate cream filling. In a heatproof bowl set over a saucepan of simmering water, melt the dark chocolate until smooth, then remove from heat and let it cool slightly.
In a large mixing bowl, whip the heavy cream and vanilla extract together until soft peaks form. Gently fold in the melted chocolate until well combined.
When the puffs are completely cool, slice each one horizontally and fill the bottom half with the chocolate cream. Replace the tops.
Serve immediately or refrigerate until served.
Nutrition Facts
Calories |
3102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 282.9 g | 363% | |
| Saturated Fat | 133.9 g | 670% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1247 mg | 416% | |
| Sodium | 1568 mg | 68% | |
| Total Carbohydrate | 100.0 g | 36% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 29.4 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 442 mg | 34% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 1184 mg | 25% | |
*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.
