Easy High-Protein Cream Puffs (Keto & Low-Carb Choux Pastry)

Description:

Equipment

• Heavy-Bottomed Saucepan — Distributes heat evenly to cook the almond choux dough without scorching the bottom.
• Parchment-Lined Baking Sheet — Prevents delicate pastry shells from sticking and ensures uniform browning across the base.
• Electric Hand Mixer — Emulsifies the eggs into the dough smoothly and whips the protein cream into stiff, airy peaks.
• Piping Bag with Star Tip — Delivers precise, uniform choux mounds for even baking and clean filling distribution.

Ingredients

• $120\text{ ml}$ ( $1/2\text{ cup}$ ) water
• $30\text{ g}$ ( $2\text{ tbsp}$ ) unsalted butter
• $60\text{ g}$ ( $1/2\text{ cup}$ ) superfine blanched almond flour (do not use coarse almond meal)
• $25\text{ g}$ ( $1\text{ scoop}$ ) unflavored whey protein isolate
• $1/2\text{ tsp}$ xanthan gum (essential for dough elasticity)
• $1/4\text{ tsp}$ salt
• 2 large eggs, room temperature (whisked)

• $120\text{ g}$ ( $1/2\text{ cup}$ ) plain whole-milk Greek yogurt, chilled
• $60\text{ g}$ ( $1/4\text{ cup}$ ) mascarpone or cream cheese, softened
• $30\text{ g}$ ( $1\text{ scoop}$ ) vanilla whey protein isolate
• 2 tbsp powdered erythritol or allulose (adjust to taste)
• 1 tsp pure vanilla extract

Instructions

1. Preheat and Prep: Preheat your oven to $200^\circ\text{C}$ ( $400^\circ\text{F}$ ). Line a heavy baking sheet with parchment paper.
2. Boil the Base: In a heavy-bottomed saucepan over medium heat, combine water, butter, and salt; bring to a rolling boil until the butter is fully melted.
3. Form the Panada Dough: Reduce heat to low. Add the almond flour, unflavored whey protein, and xanthan gum all at once. Stir vigorously with a wooden spoon for 60 to 90 seconds until a cohesive dough pulls away cleanly from the sides of the pan. Remove from heat and allow to cool for 8–10 minutes until barely warm to the touch.
4. Incorporate Eggs: Using an electric mixer on medium-low speed, add the beaten eggs in three separate batches. Beat well after each addition until the dough is smooth, glossy, and holds a soft “V” shape when lifted on a spatula.
5. Pipe and Shape: Transfer the choux paste into a piping bag fitted with a wide round or open-star tip. Pipe 8 even mounds (roughly $4\text{ cm}$ or $1.5\text{ inches}$ wide) onto the baking sheet, smoothing any pointed tips with a wet fingertip.
6. Bake for Structure: Bake at $200^\circ\text{C}$ ( $400^\circ\text{F}$ ) for 15 minutes without opening the oven door. Reduce heat to $175^\circ\text{C}$ ( $350^\circ\text{F}$ ) and bake for an additional 15 minutes until shells are deep golden brown and firm.
7. Dry the Shells: Turn off the oven, crack the door open with a wooden spoon, and poke a tiny steam-release slit in the side of each puff with a toothpick. Let them rest inside the warm oven for 10 minutes to dry out the centers. Cool completely on a wire rack.
8. Whip the Protein Filling: In a medium bowl, whip chilled Greek yogurt, mascarpone, vanilla whey isolate, powdered sweetener, and vanilla extract with an electric mixer on medium-high speed for 2 minutes until thick, stiff, and smooth.
9. Fill and Serve: Slice each cooled pastry shell horizontally in half (or make a small hole in the base), pipe with the chilled vanilla protein cream, and dust lightly with powdered erythritol before serving.

Nutrition

Calories: 165 kcal · Protein: 10.5 g · Fat: s: 11.5 g Cholesterol: 72 mg · Carbohydrates: 3.4 g · Fiber: 1.4 g · Sugar: 1.0 g · Sodium: 115 mg