Sugar-Free Chocolate-Covered Cream Puffs
Indulge in the decadent yet guilt-free delight of Sugar-Free Chocolate-Covered Cream Puffs, a luscious dessert that’s as elegant as it is wholesome. These airy, golden choux pastries are filled with rich, velvety whipped cream lightly sweetened with a sugar-free sweetener and finished with a glossy coating of melted sugar-free dark chocolate. Perfect for those seeking a low-sugar treat, these cream puffs are crafted with simple, accessible ingredients like unsalted butter, heavy cream, and coconut oil, yet deliver a bakery-worthy presentation. With just 30 minutes of prep time and straightforward steps, this recipe is perfect for impressing guests at your next gathering or treating yourself to a refined indulgence. Each bite offers a heavenly balance of creamy, chocolatey, and subtly sweet flavors without compromising on dietary goals.
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Ingredients
- 120 ml water
- 60 g unsalted butter
- 0.25 tsp salt
- 75 g all-purpose flour
- 2 pcs large eggs
- 240 ml heavy cream
- 1 tsp vanilla extract
- 3 tbsp sugar-free sweetener granulated
- 150 g sugar-free dark chocolate
- 1 tbsp coconut oil
Directions
Step 1
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Step 2
In a medium saucepan, combine water, unsalted butter, and salt. Heat over medium until the butter has melted, and the mixture begins to boil.
Step 3
Remove the saucepan from heat and immediately add the all-purpose flour. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the saucepan.
Step 4
Let the dough cool for about 5 minutes. Then, add one egg, mixing until fully incorporated before adding the second egg. The mixture should be smooth and thick.
Step 5
Transfer the dough into a pastry bag fitted with a large round tip. Pipe small mounds (about 1.5 inches wide) onto the prepared baking sheet, leaving some space between each.
Step 6
Bake in the preheated oven for 20-25 minutes or until the puffs are golden brown and puffed. Avoid opening the oven during baking to prevent collapse.
Step 7
Remove the puffs from the oven and cool them on a wire rack.
Step 8
For the filling, whip heavy cream with vanilla extract and sugar-free sweetener in a bowl until stiff peaks form.
Step 9
Carefully poke a small hole in the side of each puff with a skewer. Fill a pastry bag fitted with a small tip with the whipped cream and pipe into each puff until filled.
Step 10
Melt sugar-free dark chocolate and coconut oil together in a microwave-safe bowl, stirring every 30 seconds until smooth.
Step 11
Dip the top of each cream puff into the melted chocolate, allowing excess to drip off, then place them back on the wire rack.
Step 12
Refrigerate the cream puffs for about 15 minutes to set the chocolate before serving.
Nutrition Facts
| Serving size | (770.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2537.4 |
| Total Fat 206.0g | 0% |
| Saturated Fat 122.7g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 744.9mg | 0% |
| Sodium 848.0mg | 0% |
| Total Carbohydrate 134.9g | 0% |
| Dietary Fiber 27.0g | 0% |
| Total Sugars 0.7g | |
| Protein 30.2g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 187.1mg | 0% |
| Iron 15.5mg | 0% |
| Potassium 1240.3mg | 0% |
Source of Calories