Low Carb Classic Choux Pastry
Indulge in the decadence of classic French baking—without the carbs—with this Low Carb Classic Choux Pastry recipe. Perfectly puffed and irresistibly golden, these light-as-air pastries use almond flour instead of traditional wheat flour, making them a keto-friendly delight. With just a handful of simple ingredients, including butter, eggs, and a touch of baking powder, these low-carb wonders come together in under 40 minutes. Whether you’re filling them with sugar-free cream for éclairs or serving them as savory puffs, these gluten-free choux pastries are a versatile and guilt-free treat. Crafted with love for low-carb creators, they’re perfect for keto enthusiasts, gluten-sensitive eaters, or anyone looking to enjoy a healthier alternative to a classic favorite!
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Ingredients
- 120 ml Water
- 60 g Unsalted butter
- 90 g Almond flour
- 0.25 tsp Salt
- 3 large Eggs
- 0.5 tsp Baking powder
Directions
Step 1
Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
Step 2
In a medium saucepan, combine the water, salt, and butter and set over medium heat until the butter is melted and the mixture comes to a boil.
Step 3
Turn the heat down to low, add the almond flour and baking powder all at once, and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
Step 4
Remove the saucepan from the heat and let the mixture cool slightly, about 3 minutes.
Step 5
Add the eggs one at a time, stirring well after each addition. The dough should be smooth, glossy, and slightly thick.
Step 6
Transfer the dough to a piping bag fitted with a round or star nozzle. Pipe small mounds of dough (about 1 inch in diameter) onto the prepared baking tray, leaving some space between each mound.
Step 7
Moisten the back of a spoon and gently smooth down any peaks on the mounds for an even bake.
Step 8
Bake in the preheated oven for 10 minutes. Then, reduce the heat to 180°C (350°F) and continue baking for another 15 minutes, until the pastries are golden brown and puffed.
Step 9
Turn off the oven and allow the choux pastries to cool inside the oven with the door slightly ajar for about 5-10 minutes to avoid rapid deflation.
Step 10
Remove from the oven and cool completely on a wire rack before filling or serving.
Nutrition Facts
| Serving size | (425.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1169.7 |
| Total Fat 110.7g | 0% |
| Saturated Fat 37.9g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 690.9mg | 0% |
| Sodium 1039.7mg | 0% |
| Total Carbohydrate 21.4g | 0% |
| Dietary Fiber 9.6g | 0% |
| Total Sugars 3.8g | |
| Protein 38.6g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 297.0mg | 0% |
| Iron 5.9mg | 0% |
| Potassium 219.9mg | 0% |
Source of Calories