Keto Choux Pastries (Cream Puffs) Recipe

AuthorC.A. GreysonCategoryDifficultyIntermediate

Yields2 Servings
Prep Time25 minsCook Time25 minsTotal Time50 mins

 1 Large Egg Or An Egg Substitute Like Just Egg, or Chia Seeds
  tsp Cream of Tartar
 1 ½ oz Softened Cream Cheese or Softened Vegan Cream Cheese. Miyoki Seems to Work Really Well For Me
 2 tsp Of Your Favorite Granulated Sugar Substitute
 24 tsp Set Aside an Additional Granulated Sugar Substitute for the Whip Cream. Alternatively, You Can Use Powdered Sugar Instead of Granulated if You Want your Whipped Cream to Have a Firmer Texture.
 ½ cup Heavy Cream or Aquafaba For a Vegan Option
 ¼ tsp Vanilla Extract. Or if You Fancy, Vanilla Bean Paste

Cook Time: 25 Minutes
Prep Time: 25 Minutes
1

Preheat oven to 375 degrees and line a sheet tray with parchment paper. Or, if you have one of those neat silicone mats with the one and two inch circles on them. Like the one pictured. I have one, they are awesome for macarons and choux pastry.

2

Separate the egg white from the yolk. The key here is to make sure you don’t get any of the yolk into the egg whites. It can cause consistency issues. Whip both the egg white and cream of tartar together in a stand mixer until you have stiff peaks. Basically, if you can turn the bowl upside down and if it doesn’t move, you’re good to go.

Now, transfer the whipped egg white into a new bowl.

3

Wipe your mixing bowl clean and combine the egg yolk with the softened cream cheese and your choice of substitute granulated sugar. Whip the ingredients together until you have a smooth, pale yellow batter. Make sure you have it softened enough to where you don't have a lot of lumps. A few are ok, just not a lot.

4

Fold the egg whites into the egg yolk batter, being careful not to deflate the air bubbles in the egg whites. Then, transfer the batter to a piping bag or a plastic sandwich bag with the corner cut off. If you are using a pastry bag, use the larger, plain circle tip. Pipe approximately 10 puffs on the sheet tray, each about 2 inches wide. Try not to remove the tip from the batter as you pipe.

Do a swirly curly cue and say, “boop” at the end to make the curl. This also makes the batter feel loved and it will bake happy. 😀

5

Bake the lil guys for 10 minutes. I know it’s going to be super hard not to open the oven. Don’t do it girl. Don’t do it.

Turn the heat down to 300 degrees and bake the puffs for 15 more minutes. When they’re done, the puffs will be golden brown and should easily shake loose on the parchment paper.

Go on, give them a shimmy. :3 (keep an eye on them, if they look like they are getting too dark, pull them out.)

6

While the puffs are baking, get your cream a mixin’. In a stand mixer, whip the heavy cream, vanilla, and choice of sweetener together until you have a stiff whipped cream. Make sure it’s stiff, but not over-worked it will be a poop almost butter-like texture. You’re aiming for light and fluffy like a cloud~

This next step is hard, but I believe in you.

7

Allow the puffs to completely cool before continuing. Then slice those bad boys in half.

Use a piping bag or plastic bag to pipe the whipped cream into each puff. Get fancy, make fun shapes or a flowered tip─ maybe different patterns. The world is your oyster!

Gently place their cute hats on top and take a moment to pat yourself on the back.

You did good.

8

You can refrigerate these, or eat them all at once. No one has to know and no one deserves it more than you after all your hard work.

Enjoy lovlies <3

Ingredients

 1 Large Egg Or An Egg Substitute Like Just Egg, or Chia Seeds
  tsp Cream of Tartar
 1 ½ oz Softened Cream Cheese or Softened Vegan Cream Cheese. Miyoki Seems to Work Really Well For Me
 2 tsp Of Your Favorite Granulated Sugar Substitute
 24 tsp Set Aside an Additional Granulated Sugar Substitute for the Whip Cream. Alternatively, You Can Use Powdered Sugar Instead of Granulated if You Want your Whipped Cream to Have a Firmer Texture.
 ½ cup Heavy Cream or Aquafaba For a Vegan Option
 ¼ tsp Vanilla Extract. Or if You Fancy, Vanilla Bean Paste

Directions

Cook Time: 25 Minutes
Prep Time: 25 Minutes
1

Preheat oven to 375 degrees and line a sheet tray with parchment paper. Or, if you have one of those neat silicone mats with the one and two inch circles on them. Like the one pictured. I have one, they are awesome for macarons and choux pastry.

2

Separate the egg white from the yolk. The key here is to make sure you don’t get any of the yolk into the egg whites. It can cause consistency issues. Whip both the egg white and cream of tartar together in a stand mixer until you have stiff peaks. Basically, if you can turn the bowl upside down and if it doesn’t move, you’re good to go.

Now, transfer the whipped egg white into a new bowl.

3

Wipe your mixing bowl clean and combine the egg yolk with the softened cream cheese and your choice of substitute granulated sugar. Whip the ingredients together until you have a smooth, pale yellow batter. Make sure you have it softened enough to where you don't have a lot of lumps. A few are ok, just not a lot.

4

Fold the egg whites into the egg yolk batter, being careful not to deflate the air bubbles in the egg whites. Then, transfer the batter to a piping bag or a plastic sandwich bag with the corner cut off. If you are using a pastry bag, use the larger, plain circle tip. Pipe approximately 10 puffs on the sheet tray, each about 2 inches wide. Try not to remove the tip from the batter as you pipe.

Do a swirly curly cue and say, “boop” at the end to make the curl. This also makes the batter feel loved and it will bake happy. 😀

5

Bake the lil guys for 10 minutes. I know it’s going to be super hard not to open the oven. Don’t do it girl. Don’t do it.

Turn the heat down to 300 degrees and bake the puffs for 15 more minutes. When they’re done, the puffs will be golden brown and should easily shake loose on the parchment paper.

Go on, give them a shimmy. :3 (keep an eye on them, if they look like they are getting too dark, pull them out.)

6

While the puffs are baking, get your cream a mixin’. In a stand mixer, whip the heavy cream, vanilla, and choice of sweetener together until you have a stiff whipped cream. Make sure it’s stiff, but not over-worked it will be a poop almost butter-like texture. You’re aiming for light and fluffy like a cloud~

This next step is hard, but I believe in you.

7

Allow the puffs to completely cool before continuing. Then slice those bad boys in half.

Use a piping bag or plastic bag to pipe the whipped cream into each puff. Get fancy, make fun shapes or a flowered tip─ maybe different patterns. The world is your oyster!

Gently place their cute hats on top and take a moment to pat yourself on the back.

You did good.

8

You can refrigerate these, or eat them all at once. No one has to know and no one deserves it more than you after all your hard work.

Enjoy lovlies <3

Keto Basic Choux Pastry aka Cream Puffs

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