Low Carb Classic Choux Pastry
Delight in the magic of baking with this Low Carb Classic Choux Pastry recipe, tailored for those seeking a guilt-free indulgence without compromising on flavor or texture. Crafted using almond flour, unsalted butter, and a hint of baking powder, this recipe transforms the traditional choux pastry into a low-carb masterpiece while retaining its signature lightness and airy puff. Perfect for keto or gluten-free diets, these golden pastries boast a crisp exterior that pairs seamlessly with sweet or savory fillings. With just 15 minutes of prep and simple techniques like vigorous stirring and careful piping, you’ll create a batch of 12 mouthwatering treats. Ideal for celebrations or everyday cravings, this versatile recipe is your ticket to enjoying classic pastry perfection while sticking to your dietary goals.
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Recipe Information
Ingredients
- 120 ml Water
- 60 g Unsalted butter
- 90 g Almond flour
- 0.25 tsp Salt
- 3 large Eggs
- 0.5 tsp Baking powder
Instructions
Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
In a medium saucepan, combine the water, salt, and butter and set over medium heat until the butter is melted and the mixture comes to a boil.
Turn the heat down to low, add the almond flour and baking powder all at once, and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
Remove the saucepan from the heat and let the mixture cool slightly, about 3 minutes.
Add the eggs one at a time, stirring well after each addition. The dough should be smooth, glossy, and slightly thick.
Transfer the dough to a piping bag fitted with a round or star nozzle. Pipe small mounds of dough (about 1 inch in diameter) onto the prepared baking tray, leaving some space between each mound.
Moisten the back of a spoon and gently smooth down any peaks on the mounds for an even bake.
Bake in the preheated oven for 10 minutes. Then, reduce the heat to 180°C (350°F) and continue baking for another 15 minutes, until the pastries are golden brown and puffed.
Turn off the oven and allow the choux pastries to cool inside the oven with the door slightly ajar for about 5-10 minutes to avoid rapid deflation.
Remove from the oven and cool completely on a wire rack before filling or serving.
Nutrition Facts
Calories |
1170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.7 g | 142% | |
| Saturated Fat | 37.9 g | 190% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 691 mg | 230% | |
| Sodium | 1040 mg | 45% | |
| Total Carbohydrate | 21.4 g | 8% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 3.8 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 297 mg | 23% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 220 mg | 5% | |
*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.
