Low Carb Windbeutel

Indulge in the delicate decadence of Low Carb Windbeutel, a guilt-free twist on the classic German cream puff that’s perfect for keto and low-carb lifestyles. These golden, airy pastries are made with a blend of almond and coconut flours for a gluten-free base and filled with velvety whipped cream lightly sweetened with keto-friendly erythritol or monk fruit. Perfectly crispy on the outside and cloud-like on the inside, these Windbeutel are not only easy to make but also stunningly elegant, making them ideal for special occasions or dessert cravings. Ready in under an hour and customizable with a sprinkle of powdered sweetener or a dash of vanilla, they are proof that low-carb treats can feel utterly indulgent. Whether you're hosting a tea party or simply treating yourself, these cream-filled delights are a surefire way to impress!

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 60 g Almond flour
• 10 g Coconut flour
• 50 g Unsalted butter
• 120 ml Water
• 3 pieces Eggs (large)
• 1 pinch Salt
• 1 tbsp Sweetener (erythritol or monk fruit)
• 200 ml Heavy whipping cream
• 1 tsp Vanilla extract
• 1 tbsp Powdered sweetener (optional, for garnish)

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, butter, and a pinch of salt. Heat over medium-high heat until the butter has melted and the mixture comes to a gentle boil.

Step 3

Reduce the heat to low and quickly stir in the almond flour and coconut flour. Continue stirring until the dough comes together and forms a ball that pulls away from the sides of the pan. Remove from heat and let it cool for about 5 minutes.

Step 4

Once the dough has cooled slightly, add in the eggs one at a time. Mix thoroughly after each addition until the dough is smooth and shiny.

Step 5

Transfer the dough to a piping bag fitted with a large round or star tip. Pipe 6 evenly-sized mounds onto the prepared baking tray, leaving space between each for expansion.

Step 6

Bake in the preheated oven for 25-30 minutes, until the Windbeutel are puffed and golden brown. Do not open the oven during baking to ensure they puff properly.

Step 7

Remove from the oven and allow the pastries to cool completely on a wire rack.

Step 8

While the pastries are cooling, prepare the filling. In a mixing bowl, whip the heavy cream, sweetener, and vanilla extract until stiff peaks form.

Step 9

Once the Windbeutel are fully cooled, slice them in half horizontally. Pipe or spoon the whipped cream filling into the bottom halves and place the tops back on.

Step 10

Dust with powdered sweetener for garnish, if desired. Serve immediately or store in the refrigerator in an airtight container for up to 2 days.

Nutrition Facts

Serving size	(612.3g)

Amount per serving	% Daily Value*
Calories	1651.8

Total Fat 155.9g	0%
Saturated Fat 72.9g	0%
Polyunsaturated Fat 0g
Cholesterol 865.7mg	0%
Sodium 436.8mg	0%
Total Carbohydrate 36.9g	0%
Dietary Fiber 10.2g	0%
Total Sugars 9.0g
Protein 33.0g	0%

Vitamin D 120IU	0%
Calcium 224.2mg	0%
Iron 5.3mg	0%
Potassium 289.7mg	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: 83.4%

Protein: 7.8%

Carbs: 8.8%