Recipe Card
Hook – Quick Description:
Airy, golden pastry shells filled with rich, sugar-free cream — these keto cream puffs bring all the indulgence of a French pastry without the carbs!
Servings & Timing:
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: ~40 minutes
Yield: 10–12 cream puffs
Dietary Badges:
🥛 Sugar-Free
🌾 Gluten-Free
🥚 Low-Carb / Keto
Ingredients (Checklist Style):
For the Pastry Shells:
1 cup shredded mozzarella cheese
2 oz cream cheese
2 large eggs
½ cup almond flour
1 tbsp coconut flour
1 tsp baking powder
½ tsp xanthan gum (optional, for structure)
Pinch of salt
For the Cream Filling:
1 cup heavy whipping cream
3 tbsp powdered erythritol (or keto sweetener of choice)
1 tsp vanilla extract
Optional Topping:
Sugar-free powdered sweetener for dusting
Sugar-free chocolate drizzle
Instructions (Concise & Numbered):
Preheat & Prep: Preheat oven to 375°F (190°C). Line baking sheet with parchment paper.
Make Dough: In a microwave-safe bowl, melt mozzarella and cream cheese together (~1 min). Stir until smooth.
Add Dry Ingredients: Mix in almond flour, coconut flour, baking powder, xanthan gum, and salt. Stir well.
Incorporate Eggs: Beat in eggs one at a time until dough is sticky and elastic.
Form Puffs: Scoop dough into 10–12 small mounds on baking sheet.
Bake: Bake 20–25 minutes, until golden and puffed. Cool completely before filling.
Whip Cream Filling: Beat heavy cream, erythritol, and vanilla until stiff peaks form.
Assemble: Slice cooled puffs in half and pipe or spoon cream inside.
Serve: Dust with keto sweetener or drizzle with sugar-free chocolate if desired.
Additional Notes:
Best enjoyed fresh on the same day.
Shells can be baked ahead and stored in fridge, then filled before serving.
Brief Introduction
These Keto Cream Puffs are a low-carb twist on the beloved French classic. Using a fathead dough base, the shells bake up golden and airy, ready to be filled with luscious sugar-free whipped cream. Perfect for holidays, dinner parties, or anytime you want a pastry treat without the carbs!
Step-by-Step Cooking Guide
Making the Pastry Shells
Melt mozzarella + cream cheese for elasticity.
Add almond/coconut flours and baking powder for structure.
Beat in eggs until smooth, sticky dough forms.
Baking
Shape into even scoops (use a cookie scoop).
Bake until golden and slightly hollow inside.
Let cool — this keeps cream from melting.
Filling
Whip cream, sweetener, and vanilla until fluffy.
Pipe into cooled shells for that classic cream puff look.
Ingredient Details & Substitutions
Cheese: Mozzarella gives elasticity; do not substitute.
Almond & Coconut Flour: Combination keeps shells light but structured.
Sweetener: Powdered erythritol is best — no grittiness. Allulose also works.
Filling: Can swap whipped cream for sugar-free custard or pastry cream.
Variations & Serving Suggestions
Chocolate Cream Puffs: Add 1 tbsp cocoa powder + extra sweetener to whipped cream.
Berry Cream Puffs: Fold in fresh raspberries or strawberries.
Eclairs: Pipe dough into logs instead of rounds and fill the same way.
Serving Ideas:
Dust with powdered erythritol.
Drizzle with sugar-free chocolate.
Serve on a platter with fresh berries.
Storage & Make-Ahead
Storage: Store filled cream puffs in fridge up to 2 days.
Unfilled Shells: Keep refrigerated up to 5 days or freeze up to 1 month.
Make-Ahead Tip: Bake shells ahead, fill right before serving for best texture.
Nutrition Facts (Estimated, per cream puff, 12 servings)
Calories: ~150 kcal
Protein: 6g
Carbs: 3g net
Fat: 13g
FAQs
Q: Do these taste like regular cream puffs?
A: Yes! They’re a little denser since they’re cheese-based, but once filled with cream they’re very close to the real thing.
Q: Can I skip coconut flour?
A: Yes, but the shells may be a bit softer — add 2 extra tbsp almond flour instead.
Q: Can I make the filling dairy-free?
A: Yes — use canned coconut cream whipped with sweetener and vanilla.
Q: Can these be frozen?
A: The shells can! Just thaw and fill before serving.
- Creamy Chicken and Broccoli Pasta - January 8, 2026
- Hearty Rustic Chicken & Vegetable Soup - January 8, 2026
- Tomato Basil Garlic Bread - January 8, 2026