Fluffy, golden choux puffs filled with smooth vanilla custard — and they’re high in protein, low in carbs, and gluten-free!
✨ Ingredients
For the Choux Pastry:
- 1/2 cup water
- 1/4 cup unsalted butter
- 1/2 cup almond flour
- 2 tablespoons coconut flour
- 1/2 teaspoon baking powder
- Pinch of salt
- 2 large eggs
For the Vanilla Custard Filling:
- 1 cup unsweetened almond milk (or any non-dairy milk)
- 2 tablespoons powdered erythritol (or preferred keto sweetener)
- 2 large egg yolks
- 1 tablespoon almond flour
- 1 teaspoon vanilla extract
For Garnish:
- Powdered erythritol (for dusting)
👩🍳 Instructions
1. Make the Choux Pastry:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
- In a saucepan over medium heat, combine water and butter. Bring to a gentle boil.
- Reduce to low heat and stir in almond flour, coconut flour, baking powder, and salt. Mix until dough forms and pulls away from sides.
- Remove from heat and let cool slightly (2–3 minutes).
- Beat in the eggs one at a time until dough becomes smooth and glossy.
- Drop mounds of dough onto the baking sheet using a spoon or piping bag.
- Bake 25–30 minutes or until golden brown and hollow-sounding. Do not open the oven while baking.
2. Make the Vanilla Custard:
- Heat almond milk in a saucepan until hot but not boiling.
- In a bowl, whisk together erythritol, egg yolks, almond flour, and vanilla.
- Slowly pour the hot milk into the yolk mixture, whisking constantly to temper the eggs.
- Return to the saucepan and cook over low heat, stirring until thickened.
- Remove from heat and cool.
3. Assemble:
- Once puffs are cool, make a slit in each and fill with custard using a piping bag or spoon.
- Dust with powdered erythritol.
🧊 Storage Instructions
- Fridge: Store filled cream puffs in an airtight container for up to 3 days.
- Unfilled puffs: Can be stored at room temperature for 1–2 days, or refrigerated up to 4 days.
- Freezing: Freeze unfilled choux shells in a zip-top bag for up to 1 month. Thaw and re-crisp in oven before filling.
- Custard: Can be made ahead and stored in the fridge for 3–4 days.
❓FAQs
Q: Can I use regular milk instead of almond milk?
A: Yes, but it will no longer be dairy-free or keto-friendly.
Q: Can I skip coconut flour?
A: It’s best not to. Coconut flour helps with the texture and structure of the dough. If omitted, add more almond flour cautiously.
Q: What’s the best way to fill the puffs?
A: Use a piping bag with a round tip or cut the puffs in half and spoon the custard in.
Q: Are these freezer-friendly once filled?
A: Not recommended — the custard may separate when thawed.
🧾 Nutrition Facts (Per Cream Puff – Makes 12)
- Calories: 112
- Total Fat: 10g
- Saturated Fat: 4g
- Cholesterol: 79mg
- Sodium: 44mg
- Carbohydrates: 3g
- Fiber: 1g
- Sugar: 1g
- Protein: 3g
💬 Final Thoughts
These high-protein cream puffs are perfect when you want something indulgent without the sugar crash. They’re light, creamy, and versatile — try flavoring the custard with cocoa, espresso, or lemon zest! Ideal for keto dieters, gluten-free eaters, or anyone looking to sneak in a healthier dessert.
