Servings: 10 | Total Time: 45 mins | Difficulty: Moderate
These Keto Cream Puffs are the perfect mix of elegance and comfort — light, airy pastry shells filled with smooth, sugar-free vanilla custard.
They deliver everything you love about classic cream puffs — golden shells, creamy centers, and a delicate sweetness — without the carbs or sugar crash.
Perfect for special occasions, Sunday brunches, or simply when you want a guilt-free dessert that feels indulgent.
Look at the Recipe
Light, crisp pastry with creamy vanilla filling
Sugar-free, gluten-free, and keto-friendly
A bakery-style dessert made right at home
Ingredients Needed
For the Choux Pastry
½ cup water
¼ cup unsalted butter
½ cup almond flour
2 tbsp coconut flour
½ tsp baking powder
Pinch of salt
2 large eggs
For the Vanilla Custard Filling
1 cup unsweetened almond milk (or non-dairy milk of choice)
2 tbsp powdered erythritol (or preferred keto-friendly sweetener)
2 large egg yolks
1 tbsp almond flour
1 tsp vanilla extract
For Dusting
Powdered erythritol (for garnish)
How to Make Our Keto Cream Puffs
Make the Choux Pastry:
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a small saucepan, heat water and butter over medium until melted and bubbling.
Reduce heat to low. Add almond flour, coconut flour, baking powder, and salt. Stir quickly until a dough forms and pulls away from the sides.
Remove from heat and cool slightly.
Add eggs one at a time, stirring vigorously after each until smooth and glossy.
Using a piping bag or spoon, drop small mounds of dough onto the prepared baking sheet, spacing them out evenly.
Bake 25–30 minutes, until golden and firm. Don’t open the oven door while baking.
Cool completely on a wire rack.
Make the Vanilla Custard Filling:
In a saucepan, whisk together almond milk, erythritol, and egg yolks.
Add almond flour and cook over medium-low heat, whisking constantly until thickened (about 5–7 minutes).
Remove from heat, stir in vanilla extract, and let cool.
Chill in the refrigerator until ready to use.
Assemble the Cream Puffs:
Slice cooled puffs horizontally.
Spoon or pipe the vanilla custard into the bottom half.
Place the tops back on and dust lightly with powdered erythritol.
Storage & Serving Suggestions
Fridge: Store filled cream puffs in an airtight container up to 3 days.
Freeze: Freeze unfilled shells up to 1 month; thaw and fill before serving.
Serve with: A drizzle of melted dark chocolate or a few fresh berries for extra flair.
Tips & FAQs
Why did my puffs deflate?
They need to bake fully — underbaked pastry collapses as it cools.
Can I use coconut flour only?
No — a mix of almond and coconut flour gives the best texture and structure.
Can I make them dairy-free?
Yes, use vegan butter and unsweetened coconut milk for the custard.
Can I flavor the custard?
Absolutely! Try adding cocoa powder, coffee extract, or a dash of cinnamon.
