Sugar-Free Chocolate-Covered Cream Puffs
Indulge guilt-free with these irresistible Sugar-Free Chocolate-Covered Cream Puffs, a light and airy dessert perfect for any occasion. This recipe transforms the classic cream puff into a diabetic-friendly treat, featuring a delicate choux pastry filled with velvety whipped cream sweetened with a sugar-free sweetener. The finishing touch? A glossy coating of rich sugar-free dark chocolate melted with coconut oil for a silky-smooth texture. With just 30 minutes of prep time, these golden-brown puffs are as simple to make as they are impressive. Perfect for low-sugar or keto lifestyles, these elegant desserts will satisfy your sweet tooth without the sugar spike. Whether served at a dinner party or enjoyed as an everyday treat, these sugar-free cream puffs are sure to delight!
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Recipe Information
Ingredients
- 120 ml water
- 60 g unsalted butter
- 0.25 tsp salt
- 75 g all-purpose flour
- 2 pcs large eggs
- 240 ml heavy cream
- 1 tsp vanilla extract
- 3 tbsp sugar-free sweetener granulated
- 150 g sugar-free dark chocolate
- 1 tbsp coconut oil
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a medium saucepan, combine water, unsalted butter, and salt. Heat over medium until the butter has melted, and the mixture begins to boil.
Remove the saucepan from heat and immediately add the all-purpose flour. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the saucepan.
Let the dough cool for about 5 minutes. Then, add one egg, mixing until fully incorporated before adding the second egg. The mixture should be smooth and thick.
Transfer the dough into a pastry bag fitted with a large round tip. Pipe small mounds (about 1.5 inches wide) onto the prepared baking sheet, leaving some space between each.
Bake in the preheated oven for 20-25 minutes or until the puffs are golden brown and puffed. Avoid opening the oven during baking to prevent collapse.
Remove the puffs from the oven and cool them on a wire rack.
For the filling, whip heavy cream with vanilla extract and sugar-free sweetener in a bowl until stiff peaks form.
Carefully poke a small hole in the side of each puff with a skewer. Fill a pastry bag fitted with a small tip with the whipped cream and pipe into each puff until filled.
Melt sugar-free dark chocolate and coconut oil together in a microwave-safe bowl, stirring every 30 seconds until smooth.
Dip the top of each cream puff into the melted chocolate, allowing excess to drip off, then place them back on the wire rack.
Refrigerate the cream puffs for about 15 minutes to set the chocolate before serving.
Nutrition Facts
Calories |
2537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.0 g | 264% | |
| Saturated Fat | 122.7 g | 614% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 848 mg | 37% | |
| Total Carbohydrate | 134.9 g | 49% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 0.7 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 187 mg | 14% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1240 mg | 26% | |
*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.
