Keto Choux Pastry Recipe

Whether you are making donuts, or ecclairs or just little choux puffs─ this basic recipe covers it all. Here are the basic steps for the pastry, with some added instructions for pastry cream and craquelin. Each puff sits at 1.5 carb (with the pastry cream) and are insanely delish.

Optional Pastry Cream Instructions:


  • 235 ml heavy cream
  • 80 ml almond milk
  • 36 g erythritol
  • 1 tablespoon cornstarch or arrowroot powder
  • 1/4 teaspoon xanthan gum
  • 2 large whole eggs
  • 3 large egg yolks
  • 2 teaspoons vanilla
  • 1/2 teaspoon stevia or more erythritol
  • 3/4 teaspoon granulated gelatin sprinkled over 1 Tbsp water (Knox or really any brand is fine.)
  • 2 tablespoons butter
  • 1 pinch salt


  • Have a strainer ready by the stove.
  • Place the cream and almond milk in a medium sauce pan or pot, and turn the heat to medium – low.
  • Add the erythritol, cornstarch, xanthan gum, and salt to a medium heat-proof mixing bowl and mix together with a whisk. Next, pour the two whole eggs and 3 large yolks to the dry ingredients into the bowl and whisk together.
  • When the cream comes to a simmer, turn-off the heat and whisk the egg mixture continuously, then slowly pour all of the cream into the mixing bowl.
  • Place the pot back onto the stove and then move the egg and cream mixture into the pot. Set the bowl next to the stove with a strainer over the top.
  • Turn the heat down to medium low and begin whisking the pastry cream mixture. It will take a while to thicken, about 2 1/2 minutes, and then it will start to slightly. Whisk a little faster. At about the 3 – 3 1/2 minute mark, it will begin to thicken. Whisk briskly and cook for 1 minute more. Don’t let the mixture boil or the eggs will scramble.
  • Turn off the heat and remove the pot from the stove, still whisking briskly for another minute. Whisk in the vanilla, stevia, butter and proofed gelatin. Then, pour the pastry cream through the strainer.
  • To cool, push a piece of plastic wrap right on top of the surface of the pastry cream and place in the refrigerator. If you’d like it to chill faster, you can make an ice water bath by putting ice and water in a large bowl, setting the smaller bowl with the pastry cream into the water bath, and stirring until cool. If you choose to refrigerate it, it will take anywhere from 8 to 12 hours to activate the gelatin.

Once your choux pastry have completely cooled─ fill a pastry bag with the filler tip (the circular one that’s about a 1/4″ in diameter) and gently push them into the pastry and fill them. Remember not to overfill them, they will be delicate! Alternatively, you can cut them in half and pipe on the pastry cream. ❤


  • 64 g almond flour
  • 28 g coconut flour
  • 1 tbsp psyllium husk
  • 1 tsp xanthan gum
  • 240 ml water
  • 57 g grass fed unsalted butter or coconut oil works as well
  • 3 tbsp golden monk fruit sweetener (or erythritol)
  • 3 eggs lightly beaten
  • 1 tsp baking powder
  • 1 tsp vanilla extract

Craquelin Instructions:

85g unsalted grass-fed butter, cubed, at room temperature
100g packed light brown sugar (I use swerve or sukrin gold)
100g tapioca or arrowroot flour
1. In a bowl, cream together the butter and sugar with a sturdy spatula or wooden spoon, then add the flour and continue to mix the dough until it’s smooth. (You can also use a stand mixer with the paddle attachment.)
2. Put the dough between two sheets of parchment paper and roll the dough until it’s about 13-inches (33cm) round. Slide the dough on a baking sheet and freeze the dough.
3. Make your cream puffs, and after they are piped onto a baking sheet, remove the dough from the freezer and let it stand a minute or so, until it’s defrosted just enough to cut. Using a round cookie cutter about the same diameter of the puffs, cut out circles of the dough and set them on top of the puffs. Bake the cream puffs as indicated by the recipe, until the tops are nicely browned.

Choux Pastry Instructions:

  1. Preheat oven to 425°
  2. Line a cookie sheet with parchment paper (or use a silicone sheet. I use these.)
  3. In a medium bowl, whisk together almond flour, coconut flour, psyllium husk, and xanthan gum. Set aside.
  4. Next heat up the water, butter, sweetener, and salt. Heat until it just starts to simmer and then turn the burner to low.
  5. Pour in your flour mixture and stir until it stops sticking to the sides and forms a large ball (about 1-3 minutes)

6. Move the mixture into a bowl and allow to cool for 5 minutes. Your dough should be warm, but not hot enough to scramble the eggs. If you have a thermometer, make sure it isn’t above 125°

7. I use a stand mixer, but you can also use a hand mixer. Add in one egg at a time and then the pumpkin puree and spices. Finally, mix in the vanilla extract and baking powder. The dough should be super elastic!

8. Set the dough aside and let it come to room temperature. This should take around 15 to 20 mins. It is very important not to skip this step, or your dough will not keep it’s shape after you bake them.

9. Scoop the dough into a plastic ziplock bag or piping bag and make sure it is cut at 3/4 inch to allow enough mixture out. (or draw on your parchment paper/silicone sheet)

10. Fill to the outer circles with your choux puff pastry. You can use a fancy tip on your pastry bag if you want them special for the holidays, or you can just make little dots like these:

10. Bake at 425° for 15 minutes, then turn the oven down to 350° and bake for an additional 17-20 minutes until it is a deep, golden brown color. If it is browning too much, or too soon you can place an aluminum tent over the top to protect it.

DO NOT OPEN THE OVEN FOR THE FIRST 20 MINUTES. Your dough will deflate.

Let them cool completely.

And voila~ Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s