Low Carb Windbeutel
Indulge in the delightful decadence of Low Carb Windbeutel, a guilt-free spin on the classic German cream-filled pastry. These airy, golden profiteroles are made with a gluten-free blend of almond and coconut flours, ensuring a low-carb, keto-friendly treat that doesn’t skimp on flavor. The dough is crafted to perfection using buttery richness and a gentle cooking technique that results in irresistibly light and puffed pastries. Filled with a dreamy vanilla-scented whipped cream, subtly sweetened with your choice of erythritol or monk fruit, these Windbeutel make for an elegant dessert or snack that feels indulgent yet fits your health-conscious lifestyle. Whether dusted with powdered sweetener for garnish or enjoyed as is, they’re perfect for special occasions or everyday cravings. Ready in under an hour, this recipe proves you can have your pastry and stay on track, too!
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Recipe Information
Ingredients
- 60 g Almond flour
- 10 g Coconut flour
- 50 g Unsalted butter
- 120 ml Water
- 3 pieces Eggs (large)
- 1 pinch Salt
- 1 tbsp Sweetener (erythritol or monk fruit)
- 200 ml Heavy whipping cream
- 1 tsp Vanilla extract
- 1 tbsp Powdered sweetener (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
In a medium saucepan, combine the water, butter, and a pinch of salt. Heat over medium-high heat until the butter has melted and the mixture comes to a gentle boil.
Reduce the heat to low and quickly stir in the almond flour and coconut flour. Continue stirring until the dough comes together and forms a ball that pulls away from the sides of the pan. Remove from heat and let it cool for about 5 minutes.
Once the dough has cooled slightly, add in the eggs one at a time. Mix thoroughly after each addition until the dough is smooth and shiny.
Transfer the dough to a piping bag fitted with a large round or star tip. Pipe 6 evenly-sized mounds onto the prepared baking tray, leaving space between each for expansion.
Bake in the preheated oven for 25-30 minutes, until the Windbeutel are puffed and golden brown. Do not open the oven during baking to ensure they puff properly.
Remove from the oven and allow the pastries to cool completely on a wire rack.
While the pastries are cooling, prepare the filling. In a mixing bowl, whip the heavy cream, sweetener, and vanilla extract until stiff peaks form.
Once the Windbeutel are fully cooled, slice them in half horizontally. Pipe or spoon the whipped cream filling into the bottom halves and place the tops back on.
Dust with powdered sweetener for garnish, if desired. Serve immediately or store in the refrigerator in an airtight container for up to 2 days.
Nutrition Facts
Calories |
1652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.9 g | 200% | |
| Saturated Fat | 72.9 g | 365% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 866 mg | 289% | |
| Sodium | 437 mg | 19% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 9.0 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 224 mg | 17% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 290 mg | 6% | |
*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.
