Keto Classic French Profiteroles

Indulge in decadence with these Keto Classic French Profiteroles—an elegant, low-carb twist on a beloved patisserie favorite. Crafted with a blend of almond and coconut flour, these airy puffs are perfectly keto-friendly while maintaining their signature light texture. Filled with luscious, sugar-free whipped cream and topped with a rich dark chocolate drizzle, this recipe satisfies your sweet tooth without compromising your health goals. Quick to prepare with just 20 minutes of prep time and a bake that ensures a golden, puffed exterior, these profiteroles are perfect for impressing guests or treating yourself to a guilt-free dessert. Whether you're following a ketogenic lifestyle or simply seeking a refined low-carb treat, these profiteroles are a show-stopping delight.

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 12

Ingredients

• 1 cup Almond flour
• 2 tablespoons Coconut flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Xanthan gum
• 2 tablespoons Erythritol sweetener
• 0.5 cup Butter
• 1 cup Water
• 4 large Eggs
• 1 teaspoon Vanilla extract
• 1 cup Heavy whipping cream
• 2 tablespoons Powdered erythritol
• 3 ounces Dark chocolate (85% cacao or higher)
• 1 tablespoon Coconut oil

Directions

Step 1

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

In a saucepan over medium heat, combine butter and water. Bring to a boil and remove from heat.

Step 3

Add almond flour, coconut flour, baking powder, xanthan gum, and erythritol sweetener to the saucepan. Stir briskly until a dough forms and pulls away from the sides of the pan.

Step 4

Allow the dough to cool for 5 minutes, then transfer it to a mixing bowl.

Step 5

Using a hand mixer, beat the eggs into the dough one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.

Step 6

Scoop the dough into a pastry bag fitted with a large round tip or simply use a spoon. Pipe or drop small mounds onto the prepared baking sheet, spaced about 2 inches apart.

Step 7

Bake in the preheated oven for 25 to 30 minutes, or until the profiteroles are golden brown and puffed. Pierce each puff with a skewer to release steam and prevent sogginess.

Step 8

Allow the profiteroles to cool completely on a wire rack before filling.

Step 9

To make the filling, whip the heavy cream with powdered erythritol until stiff peaks form.

Step 10

Once the profiteroles are cool, cut them in half horizontally and fill each with the whipped cream.

Step 11

For the chocolate drizzle, melt the dark chocolate and coconut oil together in a microwave or a double boiler until smooth.

Step 12

Drizzle the melted chocolate over the filled profiteroles and let it set before serving.

Nutrition Facts

Serving size	(1062.3g)

Amount per serving	% Daily Value*
Calories	3162.3

Total Fat 289.2g	0%
Saturated Fat 142.2g	0%
Polyunsaturated Fat 3.1g
Cholesterol 1247.2mg	0%
Sodium 1451.8mg	0%
Total Carbohydrate 121.5g	0%
Dietary Fiber 25.8g	0%
Total Sugars 20.8g
Protein 55.3g	0%

Vitamin D 181.9IU	0%
Calcium 416.3mg	0%
Iron 16.3mg	0%
Potassium 973.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 78.6%

Protein: 6.7%

Carbs: 14.7%