Sugar-Free Cream Puffs (Low-Sugar Recipe)

Quick Summary: Sugar-free cream puffs are classic French choux pastry shells filled with light, no-sugar-added whipped cream. You bake the puffs at 355°F (180°C) until crisp and hollow, then fill them with sweetener-free vanilla whipped cream. The result is a lower-sugar dessert with about 200 calories per puff, ready in about 1 hour 30 minutes.

What are sugar-free cream puffs?

Sugar-free cream puffs are a lighter take on the classic cream puffs (pâte à choux). They are made of crisp, airy choux pastry shells baked until golden, then filled with a no-sugar-added vanilla whipped cream. Instead of granulated sugar, the filling relies on a sugar substitute, so you get the same soft, creamy result with far less sugar.

These puffs are naturally low in sugar and make a festive low-carb, low-sugar treat, perfect for Valentine's Day or any other special occasion. Keep in mind that the shells are made with all-purpose flour, so the recipe is sugar-free rather than fully keto, but it is easy to serve as a lighter dessert everyone can enjoy.

Why you'll love this recipe

• No added sugar: The whipped cream filling is sweetened with vanilla instead of sugar, so you get a lighter, lower-sugar treat.
• Classic technique: You use the same proven choux pastry method as traditional cream puffs, so the shells turn out crisp and hollow.
• Naturally light: Filled with airy whipped cream rather than heavy custard, these puffs feel light and not too rich.
• Easy to adapt: Swap the flour or filling to suit low-carb or other dietary needs.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Water: Use tap or bottled water. If desired, replace it with milk, or use half milk and half water.

• Salt: A pinch of salt brings out the pastry's flavor.

• Butter: Use unsalted butter, cold or softened, and cut it into cubes.

• Flour: Use all-purpose flour. Some choux puff recipes use whole wheat flour, but I haven't tried it.

• Eggs: Use whole, large eggs at room temperature. Beat the eggs, then use a kitchen scale to measure the amount of mixture you need.

• Flaked almonds are optional, but they bring a nice look, texture, and crunchiness to the dessert.

• Whipping cream: Use your favorite brand of whipping cream with at least 30% fat content or heavy whipping cream with 35% fat content and higher.

• Vanilla bean provides a rich flavor without any added sugar. If desired, replace it with ½ teaspoon vanilla extract.

Equipment

To make sugar-free cream puffs at home, gather these basic baking tools before you start:

• medium saucepan
• wooden spoon
• mixing bowls
• hand whisk
• kitchen scale
• piping bag with a round tip
• baking sheet
• parchment paper
• wire rack

How to make sugar-free cream puffs

Step 1. To make choux pastry, preheat the oven to 355°F (180°C).

Step 2. Take parchment paper and draw 12 circles about 1.5 inches (4.5 cm) in diameter with a pencil. Then, turn the paper over and place it on a baking sheet.

Step 3. Combine water, butter cut into small cubes, and salt in a medium saucepan. Bring to medium-high heat and wait till the mixture boils.

Step 4. Once the butter melts, remove the pan from the heat. Add all-purpose flour all at once, mixing with a wooden spoon until the mixture becomes smooth.

Step 5. Return the pan to medium-low heat and cook the pastry until it pulls away from the sides of the pan, about 1 to 2 minutes (photo 1).

Step 6. Transfer the pâte à choux to a mixing bowl or the bowl of a stand mixer fitted with a paddle attachment. Let it cool for 3 to 5 minutes.

Step 7. Beat the eggs for an omelet in a small bowl. Using a hand whisk or a stand mixer, add beaten eggs gradually into the dough, whisking well after each addition (photo 2).

Step 8. Transfer the mixture (ready choux dough) to a piping bag fitted with a round tip (Ateco plain pastry tip 809).

Step 9. Pipe 12 choux puffs about 1.5 inches (4.5 cm) in diameter onto the prepared baking sheets (covered with the parchment template).

Step 10. Using a pastry brush, brush each bun with the beaten egg. Sprinkle with flaked almonds (photo 3) and bake until golden brown, 30-35 minutes, without opening the oven.

Step 11. Then, poke each choux puff's side with the tip of a small sharp knife and bake for 4 to 5 minutes longer. Remove from the oven and let cool on a wire rack (photo 4).

Step 12. To make the whipped cream, use an electric or a stand mixer to whisk whipping cream with the scraped vanilla seeds until firm (photo 5).

Step 13. To assemble cream choux puffs, cut each puff shell in half horizontally with a serrated knife and place the tops onto parchment paper.

Step 14. Transfer the whipped cream to a pastry bag fitted with an open star pastry tip. Pipe a rosette onto the base of each puff. Cover it with cream puff tops (photo 6).

Expert tips

1. Don't boil water for too long before adding flour; if the water evaporates, it will affect the ingredient balance.
2. If you don't have a pastry bag, use two teaspoons to form dough rounds on the prepared baking sheet.
3. Never open the oven door while baking choux puffs.
4. While assembling the puffs, place 1 to 3 fresh raspberries in the center if desired.

Recipe variations

• Low-carb or keto version: Replace the all-purpose flour with a keto choux blend of almond flour and psyllium husk, and use a sugar substitute such as erythritol or allulose in the filling. Note that the classic recipe below uses regular flour, so it is sugar-free but not strictly keto.
• Chocolate: Add a tablespoon of unsweetened cocoa powder to the choux dough, or dip the cooled puffs in sugar-free dark chocolate.
• Fruit and cream: Fold fresh berries or a little sugar-free jam into the whipped cream before filling.
• Diplomat cream: Fill the puffs with sugar-free pastry cream lightened with whipped cream for a richer bite.
• Nutty topping: Sprinkle the tops with toasted flaked almonds or chopped hazelnuts for extra crunch.

Storing & freezing

Choux pastry made with whipped cream is best eaten the day it is made. Even when refrigerated, it should not be stored for more than 24 hours.

You can freeze only the cooled, unfilled choux puffs. Wrap them with plastic or place them in a freezer bag and freeze them for up to 3 months.

Thaw at room temperature and crisp in the oven at 350°F (175°C) for about 10 to 15 minutes. Let the puffs cool before assembling.

FAQ

Are these cream puffs keto or low-carb?
This recipe is sugar-free, but it uses all-purpose flour, so it is not strictly keto or low-carb. For a keto cream puff, swap the flour for an almond flour and psyllium husk blend and sweeten the filling with erythritol or allulose.

What are the ingredients for a keto cream puff recipe?
A keto cream puff typically uses almond flour, psyllium husk, eggs, butter, and a sugar substitute such as erythritol or allulose in place of regular flour and sugar. This version keeps the classic technique but with a sugar-free filling.

Can people with diabetes eat sugar-free whipped cream?
Whipped cream sweetened with vanilla or a sugar substitute has no added sugar, which many people managing blood sugar prefer. As always, check with your doctor to make sure it fits your plan.

How do you make cream puffs without heavy cream?
You can fill the puffs with sugar-free pastry cream, whipped coconut cream, or a light mascarpone filling instead of whipped heavy cream.

Is choux pastry supposed to taste eggy?
Choux pastry is made with just a few ingredients, including eggs, so it naturally has a mild egg flavor and a buttery undertone. Eggs make the puffs rise and turn hollow inside as they bake.

How many calories are in a sugar-free cream puff?
One filled sugar-free cream puff has about 200 calories.

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was originally published on June 12, 2021. It has been revised to include improved content and photos.