Sugar-Free Cream Puffs (Keto-Friendly)

Sugar-free cream puffs are filled with light, no-sugar-added whipped cream. They make a delicious low-carb dessert while maintaining great taste. Small, simple changes in a classic recipe reward you with an amazing French dessert.

Sugar-free cream puff recipe

If you have ever wanted to master choux pastry, this is your chance! I will reveal the secrets and a technique for a cream puff recipe that guarantees the perfect cream choux puffs (choux à la crème in French).

Jump to:

• Sugar-free cream puff recipe
• Ingredients
• How to make sugar-free cream puffs
• Expert tips
• Storage instructions
• FAQ
• Recipe card
• Comments

These no-sugar-added cream puffs are filled with sugar-free cream filling and are as light as possible. They make a festive low-carb, low-sugar treat, perfect for Valentine's Day or any other special occasion.

You will love this recipe. You can customize it by adding more or less whipped cream, depending on your preference.

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 of it and half the water.

• Salt: A pinch of salt enhances the flavor of the pastry.

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

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

• Eggs: Use whole, large eggs at room temperature. Beat the eggs and use a kitchen scale to determine how much of the mixture you need.

• Flaked almonds are optional, but they bring beauty, 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 an incredible flavor without any added sugar. If desired, replace it with ½ teaspoon vanilla extract.

How to make sugar-free cream puffs

To make choux pastry, preheat the oven to 355 degrees F/180 degrees C.

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.

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

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.

Bring the preparation back to medium to low heat and cook the pastry until it pulls away from the sides of the pan, about 1 to 2 minutes (photo 1).

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.

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).

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

Pipe 12 choux puffs with a diameter of about 1.5 inches (4.5 cm) on the prepared baking sheets (covered with the parchment template).

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

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).

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).

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

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

Expert tips

1. Don't boil water for a long time before adding flour: if water evaporates, it will affect the balance of the ingredients.
2. If you do not have a pastry bag, use two teaspoons to form dough rounds onto 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.

Storage instructions

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 degrees F/175 degrees C for about 10 to 15 minutes. Let the puffs cool before assembling.

FAQ

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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.