Keto German Chocolate Cream Puffs

Allergens

Eggs, Nuts

Ingredients

• 60ml Unsweetened Almond Milk (1/4 cup)
• 100g Almond Flour (1 cup)
• 3 Large Eggs
• 1tsp Baking Powder
• Pinch of Salt
• 45g Unsalted Butter, softened (3tbsp)
• 150ml Heavy Whipping Cream (2/3 cup)
• 80g Sugar
• Free Chocolate, chopped (3oz)
• 1tsp Vanilla Extract
• 30g Walnuts, chopped (1/4 cup)
• 60g Pecan Nuts, chopped (1/2 cup)
• 5ml Liquid Stevia or other keto
• friendly sweetener (1 tsp)

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
2. In a mixing bowl, whisk together almond flour, baking powder, and a pinch of salt.
3. Gradually add softened butter into the dry mixture, mix until it forms a crumbly texture.
4. Heat almond milk to a simmer in a small saucepan over medium heat. Add this hot milk to the crumbly dough and beat until smooth.
5. Incorporate eggs one by one, beating well after each addition until the batter becomes smooth and thick.
6. Spoon equal portions of batter onto the parchment lined sheet, about 2 inches apart. Bake for 20 25 minutes or until golden brown and puffy. Remove from the oven and let cool on a wire rack.
7. For the filling, combine heavy cream, sugar free chocolate, and vanilla extract in a saucepan over low heat. Stir constantly until the chocolate is melted and the mixture thickens. Remove from heat and fold in chopped nuts.
8. Once the puffs are completely cooled, cut them open and fill with the chocolate mixture.
9. Dust with powdered erythritol or confectioners' stevia for an optional finishing touch.

Chef’s Insight

To ensure the lightness of the cream puffs, avoid overbeating the egg mixture and allow them to cool completely before cutting and filling.

Notes

This recipe is perfect for those following a ketogenic or low-carb diet.