Ingredients
For the choux shells (keto eclairs):
• ½ cup water
• 4 tbsp (½ stick) unsalted butter
• ¼ tsp salt
• ½ cup almond flour (fine)
• 1 tsp psyllium husk powder (helps structure; optional but recommended)
• 3 large eggs
For the keto cream filling:
• 8 oz cream cheese, softened (or dairy-free alternative)
• 2–3 tbsp powdered erythritol or monk fruit sweetener
• 1 tsp vanilla extract
• 2 tbsp heavy cream or full-fat coconut milk (to soften)
Optional toppings:
• Sugar-free chocolate drizzle (melted sugar-free chocolate + coconut oil)
• Powdered erythritol (for dusting)
Instructions
- Make the shells: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a saucepan, combine water, butter, and salt. Bring to a boil.
- Reduce heat to low. Add almond flour and psyllium husk (if using). Stir vigorously 1–2 minutes until a smooth dough forms and pulls away from the pan.
- Transfer to a bowl. Cool 5 minutes. Beat in eggs one at a time, mixing well after each (dough will be thick and glossy).
- Spoon or pipe into 1.5-inch mounds on the baking sheet (they won’t spread much).
- Bake 20–25 minutes, until golden and firm. Do not open the oven during baking.
- Pierce each shell with a toothpick to release steam. Let cool completely.
Make the filling:
8. Beat cream cheese, sweetener, vanilla, and cream until smooth and fluffy.
9. Fill cooled shells using a piping bag or by slicing open and spooning in.
10. Drizzle with melted sugar-free chocolate if desired.
✨ Serve chilled—the ultimate keto dessert showstopper!
💡 Storage: Best eaten fresh. Store unfilled shells at room temp for 1 day; filled puffs keep in the fridge up to 2 days.
PREP TIME & NUTRITION :
Prep Time : 20 mins , Cook Time : 25 mins , Total Time : 1 hr (includes cooling) , Servings : 12 puffs , Calories : 110 per puff , Net Carbs: 2g , Fats: 10g , Protein: 3g