These Homemade Keto Cream Puffs are light, airy, and indulgently creamy—everything you love about classic French cream puffs, made completely low-carb and sugar-free. Crafted with keto choux pastry, these golden shells bake up crisp on the outside and hollow inside, ready to be filled with rich, silky vanilla cream. Finished with a powdered erythritol dusting for a bakery-style look, these keto cream puffs are perfect for elegant desserts, celebrations, or guilt-free sweet cravings.
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Ingredients
Keto Choux Pastry (Cream Puff Shells)
- ¾ cup water
- ¼ cup unsalted butter
- ¾ cup almond flour (very fine)
- 2 tbsp coconut flour
- 3 large eggs (room temperature)
- 1 tbsp powdered erythritol
- ¼ tsp salt
Keto Vanilla Cream Filling
- 1 cup heavy whipping cream
- 4 oz cream cheese (softened)
- ⅓ cup powdered erythritol
- 1 tsp vanilla extract
Optional Topping
- Powdered erythritol (for dusting)
Instructions
Prepare the Dough
Preheat oven to 190°C / 375°F. Line a baking sheet with parchment paper.
In a saucepan, heat water and butter until butter melts. Stir in almond flour, coconut flour, sweetener, and salt. Cook while stirring until a dough forms and pulls away from the pan.
Add Eggs
Remove from heat and let cool 3–4 minutes. Add eggs one at a time, mixing well until smooth and pipeable.
Pipe & Bake
Pipe small mounds onto baking sheet, leaving space between each.
Bake for 28–32 minutes until puffed, firm, and golden.
Turn off oven, crack door slightly, and let shells cool inside to prevent collapse.
Make Cream Filling
Beat cream cheese until smooth. Add sweetener and vanilla. Slowly add heavy cream and whip until thick and silky.
Fill the Puffs
Slice puffs horizontally and pipe or spoon cream filling generously inside.
Dust lightly with powdered erythritol for a classic look.
| Nutrient | (Per Cream Puff) |
|---|---|
| Calories | 165 kcal |
| Total Fat | 15 g |
| Total Carbs | 3.4 g |
| Protein | 4 g |
| Sugar | 0 g |
