🧁 Ingredients

For the Choux Pastry (Puff Shells)

• 1 cup shredded mozzarella (low-moisture)

• 2 oz cream cheese

• 2 large eggs

• ½ cup almond flour

• 1 tbsp coconut flour

• ½ tsp baking powder

• ½ tsp vanilla extract

• 1 tbsp sweetener (erythritol/monk fruit)

For the Keto Pastry Cream Filling

• 1 cup heavy cream

• 2 oz cream cheese, softened

• 3 tbsp powdered sweetener

• 1 tsp vanilla extract

• Optional: ½ tsp xanthan gum (for thicker cream)

👩‍🍳 Instructions

1️⃣ Make the Keto “Choux” Pastry

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment.

2. In a microwave-safe bowl, heat the mozzarella and cream cheese for 1 minute, stir, then heat another 30–45 seconds until fully melted.

3. Quickly mix in the almond flour, coconut flour, baking powder, sweetener, and vanilla.

4. Add the eggs one at a time, mixing until dough becomes sticky and uniform.

5. Scoop dough into 8–10 mounds on the baking tray (use a cookie scoop for round puffs).

6. Bake 20–25 minutes until golden and puffed.

2️⃣ Make the Sugar-Free Pastry Cream

1. Beat cream cheese with sweetener until smooth.

2. Slowly add heavy cream while beating until thick and fluffy.

3. Mix in vanilla (and xanthan gum if using).

4. Chill in the fridge for 15 minutes.

3️⃣ Fill the Cream Puffs

1. Let the puffs cool completely.

2. Cut a small slit or slice in half.

3. Pipe or spoon the pastry cream inside.

4. Dust with powdered sweetener if desired.

⭐ Carbs

Approx. 2–3 net carbs per cream puff, depending on size.

💡 Tips

✔ Use low-moisture mozzarella for the best puff texture.
✔ Let them cool fully—this helps them set and not collapse.
✔ Add cocoa powder to the cream to make keto chocolate cream puffs!

If you want, I can give you:
🍫 Keto Chocolate-Filled Version
🍓 Berry Cream Version
🎂 Keto Éclair Version (same dough, different shape)