Sugar-Free Classic French Profiteroles
Indulge in the timeless elegance of Sugar-Free Classic French Profiteroles, a guilt-free twist on the iconic French dessert. These delicate choux pastries are perfectly airy, baked to golden perfection, and filled with a luscious whipped cream sweetened with powdered erythritol. Topped with a rich, velvety sugar-free dark chocolate sauce, this refined treat is as decadent as it is diabetes- and keto-friendly. With simple ingredients like almond milk and unsweetened chocolate, this recipe delivers the traditional charm of profiteroles without the added sugar. Ideal for special occasions or satisfying your sweet tooth in a healthy way, these sugar-free delights promise to impress both the eye and the palate. Serve them chilled or at room temperature for an unforgettable dessert experience!
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Ingredients
- 240 ml Water
- 100 g Unsalted butter
- 1 pinch Salt
- 125 g All-purpose flour
- 4 Large eggs
- 250 ml Heavy cream
- 1 tsp Vanilla extract
- 2 tbsp Powdered erythritol
- 100 g Sugar-free dark chocolate
- 60 ml Unsweetened almond milk
Directions
Step 1
Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
Step 2
In a medium saucepan over medium heat, combine the water, unsalted butter, and a pinch of salt. Stir until the butter is completely melted and the mixture begins to boil.
Step 3
Reduce heat to low and add the all-purpose flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
Step 4
Transfer the dough to a mixing bowl and let it cool for about 5 minutes.
Step 5
Add eggs, one at a time, mixing well between each addition, until the dough is smooth and shiny.
Step 6
Spoon the dough into a piping bag fitted with a plain round tip and pipe small mounds (about 4 cm in diameter) onto the prepared baking sheet, spacing them evenly apart.
Step 7
Bake in the preheated oven for 20-25 minutes or until the profiteroles have puffed up and are golden brown. Do not open the oven door during baking.
Step 8
Remove from the oven and let cool completely on a wire rack.
Step 9
While the profiteroles are cooling, prepare the filling by whipping the heavy cream until soft peaks form. Add the vanilla extract and powdered erythritol, continuing to whip until stiff peaks form.
Step 10
For the chocolate sauce, melt the sugar-free dark chocolate with almond milk over a double boiler, stirring until smooth.
Step 11
Once the profiteroles are cool, use a small knife to make a small hole in the bottom of each pastry. Fill a piping bag with the whipped cream mixture and gently fill each profiterole.
Step 12
Drizzle the melted chocolate over the filled profiteroles. Serve immediately or refrigerate until ready to serve.
Nutrition Facts
| Serving size | (1108.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2818.9 |
| Total Fat 224.4g | 0% |
| Saturated Fat 126.3g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 1215.4mg | 0% |
| Sodium 579.9mg | 0% |
| Total Carbohydrate 174.2g | 0% |
| Dietary Fiber 20.1g | 0% |
| Total Sugars 0.8g | |
| Protein 44.7g | 0% |
| Vitamin D 182.3IU | 0% |
| Calcium 339.4mg | 0% |
| Iron 16.7mg | 0% |
| Potassium 1128.8mg | 0% |
Source of Calories