Keto Cream Puffs
- 6 Tbsp butter-melted
- 1/4 cup boiling water
- 1/4 cup carbonated water
- 1/4 cup nut or sunflower seed flour
- 2 Tbsp coconut flour
- 2 Tbsp whey protein powder
- 1 tsp xanthan or guar gum
- 1/8 tsp cream of tartar
- 1/2 tsp baking powder
- 1 Tbsp keto friendly sweetener
- 2 Tbsp cream cheese Creme Fraiche, or Keto Coconut Cream Cheese
- 1/3 cup heaving cream-whipped
- 1/2 tsp vanilla
- 1 Tbsp keto friendly confectioners sweetener you can make this yourself by powdering your sweetener in a coffee or spice grinder.
- 1/2 tsp xanthan gum
Preheat oven to 400° F. Prepare baking sheet with silicone mat or parchment paper. If using deep fryer preheat your oil (I use tallow or ghee) to 350° F.
In a microwave safe dish add water and butter, then heat on high for 60-90 seconds or until water is boiling and butter is completely melted.
In mixer bowl with whisk attachment add dry ingredients, then add the carbonated water, followed by your hot butter and water mixture. Beat on high speed until a nice airy batter forms.
Pipe (using piping bag or a ziplock with a corner cut) dough onto prepared baking sheet, or into the hot oil of the deep fryer. If baking, bake for 10-12 mins, or until golden brown (watch that you don't burn the bottoms). If deep frying, pipe in 4 blobs (be careful you don't splash the hot oil!) and fry 2-3 mins each side, or until golden and floating (depending on the size of the blobs you piped into deep fryer, the time may be shorter or longer).
Once your pastries are done, set them aside to cool for about 10 mins before filling.
Whip cream until stiff peaks form. Add the other ingredients and whip until well blended.
Pipe filling into your pastries (again using piping bag or ziplock), or simply cut pastries in half and pipe filling between the two halves.
This recipe also works for making a nice chocolate eclair by adding a bit of ganache over the tops.
Total fat (grams) 23.5
Net carbs (grams) 3.5
protein (grams) 6