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prep time
15 min
cook time
18 min
ready time
33 min
Keto Peanut Butter Cloud Puffs
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
#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 ounce
Peanut Butter
2 tablespoon
Vanilla Extract
¼ teaspoon
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 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 3
Next, mix in the egg yolk that was separated, the vanilla, and the stevia.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 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 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.
Comments
GhostAngel 8 months ago
These look interesting. Like vanilla wafers. Can't wait to try them. Will wait to add stars after I try them.
Nata 4 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 4 years ago
What kind of peanut butter can I use
faith4775 2 months ago
Probably "no-sugar" peanut butter for fewer carbs.
recipewriter 4 years ago
Any standard creamy peanut butter brand is acceptable here.
Sorrowslady 5 years ago
We didnt pipe them. They turned out ok I'd add a bit more sweetness if your still new to keto
welshmarie23 5 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 5 years ago
Add more sweetness and a tad more peanut butter
dz5 5 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 5 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 5 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 5 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 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 8 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 5 years ago
One serving is 2 puffs, meaning 8 servings of 2 puffs per serving (16 total).
Cindy 5 years ago
I made these a long time ago. Loved them. Only added chocolate chips. Baked on brown paper bag. Lol
Egggoddess 5 years ago
My whole family loved these! They were gone as soon as they cooled from the oven!
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 5 years ago
My whole family LOVED these. Thanks for sharing.
Anonymous 5 years ago
Do you need. Cream of tartar or can I leave it out?
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 5 years ago
Can you make the with natural peanut butter?
recipewriter 5 years ago
Yes! A direct substitute!
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 5 years ago
What kind of peanutbutter? Regular or keto friendly?
recipewriter 5 years ago
This recipe was made with regular, creamy store bought peanut butter!
TB 5 years ago
Love these!
Ree 6 years ago
Damn I thought it was 300 degrees Celsius.. ruined them lol
Ginny 6 years ago
Great