Keto Cream Puffs

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

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  • prep time

    prep time

    25 min

  • cook time

    cook time

    25 min

  • ready time

    ready time

    50 min

Keto Cream Puffs

9 ratings

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

Keto Cream Puffs

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Raw Egg

    Raw Egg

    1 large

  • Cream Of Tartar

    Cream Of Tartar

    ⅛ teaspoon

  • Cream Cheese

    Cream Cheese

    1-½ ounce

  • Stevia Leaf Noncaloric Sweetener (green Packet)

    Stevia Leaf Noncaloric Sweetener (green Packet)

    1 package

  • Heavy Cream

    Heavy Cream

    ½ cup

  • Vanilla Extract

    Vanilla Extract

    ¼ teaspoon

  • Stevia Leaf Noncaloric Sweetener (green Packet)

    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 1
  • 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 2
  • 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 3
  • 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 4
  • 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 5
  • 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 6
  • Step 7

    Sandwich the puffs together and enjoy!
    Step 7

Comments 9

  • Craazybirdlady

    Craazybirdlady 2 years ago

    Yummy

    • Tasia3ô

      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

        SplendidAvocado237651 3 years ago

        How can I store these as I am single. Can the puffs be frozen separately from the filling?

        • IneffableMacadamia669382

          IneffableMacadamia669382 5 months ago

          I’m the same. More recipes for one would be great.

      • AwesomeAvocado126751

        AwesomeAvocado126751 3 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

          Pam8670 4 years ago

          Can you substitute the stevia for another sugar substitute? Maybe swerve or monkfruit

          • recipewriter

            recipewriter 4 years ago

            Swerve is a great substitute here!

        • SnowballMochi

          SnowballMochi 5 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

            recipewriter 5 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!