🥐 Keto Cream Puffs

✅ Low-carb | Sugar-free | Gluten-free | Makes ~8 cream puffs

🛒 Ingredients:

✨ For the Choux Pastry:

  • 1 cup shredded mozzarella cheese
  • 2 tbsp cream cheese
  • 2 large eggs
  • 1/3 cup almond flour
  • 1 tbsp coconut flour (optional, for better texture)
  • 1/2 tsp baking powder
  • 1/4 tsp xanthan gum (optional, helps puffing)

🍦 For the Filling (Keto Whipped Cream):

  • 1 cup heavy whipping cream
  • 2 tbsp powdered erythritol or allulose (adjust to taste)
  • 1/2 tsp vanilla extract

🔪 Instructions:

1. Make the Dough (Fathead Style Choux):

  • Preheat oven to 375°F (190°C).
  • In a microwave-safe bowl, melt mozzarella and cream cheese together (about 1 min), stir until smooth.
  • Add almond flour, coconut flour, baking powder, and xanthan gum (if using). Mix well.
  • Let cool slightly, then add the eggs, one at a time, beating well to form a sticky dough.

2. Form the Puffs:

  • Line a baking sheet with parchment paper.
  • Scoop dough into 8 mounds (use a cookie scoop or piping bag) spaced apart.
  • Wet fingers slightly and smooth tops if needed.

3. Bake:

  • Bake for 20–25 minutes, until puffed and golden.
  • Turn off oven, crack door open, and let them cool slowly for 10 minutes to prevent collapsing.

4. Cool Completely:

  • Let cream puffs cool on a wire rack before filling.

🧁 Make the Filling:

  • In a chilled bowl, whip heavy cream, sweetener, and vanilla until stiff peaks form.
  • Chill until ready to use.

🎂 Assemble:

  • Slice puffs in half or cut a slit in the side.
  • Pipe or spoon whipped cream inside.
  • Dust with a little powdered erythritol if desired.

🧊 Storage:

  • Best enjoyed fresh the same day (crispy exterior).
  • Store filled cream puffs in the fridge for up to 2 days.
  • Store empty puffs in an airtight container at room temp for 1 day, or refrigerate up to 3 days.