Keto Peanut Butter Cloud Puffs

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    18 min

  • ready time

    ready time

    33 min

Keto Peanut Butter Cloud Puffs

12 ratings

These cloud bread-inspired desserts are just dreamy! Each delicate puff is full of peanut butter flavor with just the right amount of sweetness. Enjoy them as is or sandwich two puffs together with melted chocolate, keto mousse, or whipped cream!

Jessica L.

  • Net Carbs

    1.2 g

  • Fiber

    0.2 g

  • Total Carbs

    1.5 g

  • Protein

    1.9 g

  • Fats

    4 g

47 cals

Keto Peanut Butter Cloud 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 ounce

  • Peanut Butter

    Peanut Butter

    2 tablespoon

  • Vanilla Extract

    Vanilla Extract

    ¼ teaspoon

  • Stevia Leaf Noncaloric Sweetener (green Packet)

    Stevia Leaf Noncaloric Sweetener (green Packet)

    2 package

Recipe Steps

steps 6

33 min

  • Step 1

    Preheat an oven to 300 degrees and line a sheet tray with parchment paper. Separate the egg and whip the egg white with the cream of tartar until you have stiff peaks in a stand mixer.
    Step 1
  • Step 2

    Set the whipped egg white aside. In the same mixer, use a paddle attachment to combine the cream cheese and peanut butter. Whip continually until the mixture is pastey but with a light texture.
    Step 2
  • Step 3

    Next, mix in the egg yolk that was separated, the vanilla, and the stevia.
    Step 3
  • Step 4

    Use a spatula to gently fold the egg whites into the cream cheese batter in 3 separate additions. Fold gently so you maintain the air bubbles in the egg whites.
    Step 4
  • Step 5

    Scoop the batter into a piping bag or a ziploc bag with the corner cut out. Pipe approximately 14-16 puffs that are about 1 ½ inches wide.
    Step 5
  • Step 6

    Bake the puffs for 18 minutes. To test for doneness, simply shake the pan to see if the puffs come loose from the parchment paper. Cool before eating.
    Step 6

Comments 28

  • GhostAngel

    GhostAngel 3 months ago

    These look interesting. Like vanilla wafers. Can't wait to try them. Will wait to add stars after I try them.

    • Nata

      Nata 3 years ago

      Nice little buiscuits. I used a few c drops of lemon instead of tartar powder and 5 drops of stevia liquid instead of stevia leaf powder. I didn't bother with piping bug, just scooped the butter with a spoon straight into tray. The butter was pancake mix consistency. Puffs raised a bit and expanded in size. I made 17 puffs out of one mix. Nice accompaniment with the tea.

      • alizia1966

        alizia1966 4 years ago

        What kind of peanut butter can I use

        • recipewriter

          recipewriter 4 years ago

          Any standard creamy peanut butter brand is acceptable here.

      • Sorrowslady

        Sorrowslady 4 years ago

        We didnt pipe them. They turned out ok I'd add a bit more sweetness if your still new to keto

        • welshmarie23

          welshmarie23 4 years ago

          I've just made these and they lack taste, wont be making these again, have no taste. What a waste of moneu

          • Sorrowslady

            Sorrowslady 4 years ago

            Add more sweetness and a tad more peanut butter

        • dz5

          dz5 4 years ago

          I made these today. I did a double batch. Easy to make! My double batch made 16 cookies. I used 5 bags of stevia. The flavor of peanut butter didn’t come through and they could have been sweeter. I would definitely make them again. Next time I’ll try Swerve sweetner.

          • Marsha871

            Marsha871 4 years ago

            I doubled the recipe, which I reccomend. Since the egg white dissolves, you have to work really quickly so they don't become super watery. I used creamy organic pb and they were really tasty with whipped cream.

            • Anonymous

              Anonymous 4 years ago

              I doubled the recipe, but my all natural pb didn’t mix in well and it was all rather soupy. I got maybe 24 cookies that were an inch in diameter.

              • recipewriter

                recipewriter 4 years ago

                The original recipe here was made with store-bought peanut butter. Unfortunately, the thinness of natural peanut butter will result in the texture you got.

            • afif19@hotmail.com

              afif19@hotmail.com 5 years ago

              Hi, the recepe says it yield 8 puffs for example, but next to it , it mentions 2 puffs. Does that mean each 1 yield is equal to 2 puffs? Thanks

              • Fatcow

                Fatcow 3 months ago

                It says 8 servings of 2 puffs which would mean 16 puffs per batch or if you want them bigger make 8 and only eat one per serving. If you do that be sure to cook longer. Eating 2 small cookies is a mental perception. It looks like you are getting more. 🙀

              • recipewriter

                recipewriter 5 years ago

                One serving is 2 puffs, meaning 8 servings of 2 puffs per serving (16 total).

            • Cindy

              Cindy 5 years ago

              I made these a long time ago. Loved them. Only added chocolate chips. Baked on brown paper bag. Lol

              • Egggoddess

                Egggoddess 5 years ago

                My whole family loved these! They were gone as soon as they cooled from the oven!

                • Jswentor

                  Jswentor 5 years ago

                  Ok, for ine, there are not enough ingredients to make even 4 of these things. One egg white was way too much, overtook the very small amount of peanut butter and cream cheese. The batter came out with too much egg white on it so batter was way too watered down. Will not try again.

                  • Egggoddess

                    Egggoddess 5 years ago

                    My whole family LOVED these. Thanks for sharing.

                    • Anonymous

                      Anonymous 5 years ago

                      Do you need. Cream of tartar or can I leave it out?

                      • recipewriter

                        recipewriter 5 years ago

                        This recipe can still be made without the cream of tartar (this ingredient helps add volume to your eggs as well as resist separating). Try to bring your egg white to room temperature before whipping, so it whips up quickly.

                    • Jodyk

                      Jodyk 5 years ago

                      Can you make the with natural peanut butter?

                      • recipewriter

                        recipewriter 5 years ago

                        Yes! A direct substitute!

                    • Laura

                      Laura 5 years ago

                      I attempted to make it with PB&Me and yea I think doing it that way added too much liquid, plus I made it with whipped cream cheese. Either way my batter turned out like soup so I added some almond flour, but right now they’re really flat. I’m not starring it yet until I make it again and do it as directed. It did smell good though.

                      • Midnight28

                        Midnight28 5 years ago

                        What kind of peanutbutter? Regular or keto friendly?

                        • recipewriter

                          recipewriter 5 years ago

                          This recipe was made with regular, creamy store bought peanut butter!

                      • TB

                        TB 5 years ago

                        Love these!

                        • Ree

                          Ree 5 years ago

                          Damn I thought it was 300 degrees Celsius.. ruined them lol

                          • Ginny

                            Ginny 5 years ago

                            Great