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prep time
25 min
cook time
25 min
ready time
50 min
Keto Cream Puffs
The classic cream puff is created in a few simple steps that anyone can accomplish. Filled with freshly whipped vanilla cream, these puffs are spongy, sweet, and the perfect bite-sized dessert! One word of advice: don’t fill the cream puffs until you’re ready to enjoy them, so the filling stays fresh.
Jessica L.
Net Carbs
0.9 g
Fiber
0 g
Total Carbs
0.9 g
Protein
1.2 g
Fats
6.3 g
64 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Raw Egg
1 large
Cream Of Tartar
⅛ teaspoon
Cream Cheese
1-½ ounce
Stevia Leaf Noncaloric Sweetener (green Packet)
1 package
Heavy Cream
½ cup
Vanilla Extract
¼ teaspoon
Stevia Leaf Noncaloric Sweetener (green Packet)
1 package
Recipe Steps
steps 7
50 min
Step 1
Preheat an oven to 375 degrees and line a sheet tray with parchment paper. Begin by separating the egg. Whip the egg white and cream of tartar together in a stand mixer until you have stiff peaks. Transfer the whipped egg white into a new bowl.Step 2
Wipe your mixing bowl clean and combine the egg yolk with the cream cheese and first amount of stevia. Whip the ingredients together until you have a smooth, pale yellow batter.Step 3
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 ziploc bag with the corner cut off. Pipe approximately 10 puffs on the sheet tray, each about 2 inches wide.Step 4
Bake the puffs for 10 minutes. Then, without opening the oven, 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.Step 5
While the puffs are baking, make the cream! In a stand mixer, whip the heavy cream, vanilla, and stevia together until you have a stiff whipped cream. Don’t overmix, or your cream will turn into butter!Step 6
Allow the cooked puffs to cool fully before continuing. Once cooled, slice each puff in half. Use a piping bag or plastic ziploc bag to pipe the whipped cream into each puff.Step 7
Sandwich the puffs together and enjoy!
Comments
Craazybirdlady 2 years ago
Yummy
Tasia3ô 3 years ago
Hi, I haven’t made these yet, but I would wrap each extra one (in put together form) in saran and then put them in a gallon freezer bag and freeze them. They should be fine and might even be tasty frozen too! Hope it works for you!
SplendidAvocado237651 3 years ago
How can I store these as I am single. Can the puffs be frozen separately from the filling?
IneffableMacadamia669382 a year ago
I’m the same. More recipes for one would be great.
AwesomeAvocado126751 4 years ago
Great taste and relatively easy to make! I would make them smaller but fatter, otherwise it very difficult to cut in half
Pam8670 4 years ago
Can you substitute the stevia for another sugar substitute? Maybe swerve or monkfruit
recipewriter 4 years ago
Swerve is a great substitute here!
SnowballMochi 6 years ago
Hi! I tried to make this last night and while it all came out tasting good, the puffs deflated while in the oven. I made sure to not open the oven when I changed the temperature. I think I mixed the batter wrong. Any advice?
recipewriter 6 years ago
Hi there, the notorious culprit of deflated puffs is being too rough when folding the egg whites into the batter. The air bubbles in the egg whites are crucial to puffy desserts. Use a flat spatula to fold the egg whites into the batter in 2-3 additions, by hand (don't use a mixer for this). This means you also have to be gentle when piping the cream puffs on a tray. Also, make sure your oven is fully preheated, so you can place the piped puffs into the oven right away. Hopefully this helps you!