Keto Pumpkin Spice Cream Puffs

These are choux-style cream puffs made with almond flour and coconut flour, sweetened with erythritol, and filled with whipped heavy cream flavored with pumpkin puree, pumpkin spice and vanilla. Each puff has about 3 grams of carbohydrates. The recipe makes 12 and takes 50 minutes: 20 minutes of prep and 30 of baking.

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The dough starts on the stove with butter and water, the flours are stirred in off the heat, and eggs are beaten in one at a time. The filling goes in once the puffs are fully cool.

What Goes Into the Puffs and the Filling

The amounts are in the recipe card at the bottom. These are the parts to know.

• Almond flour (1 cup) and coconut flour (1/4 cup): the almond flour is the base and gives a nutty flavor and a light texture. The coconut flour absorbs moisture so the puffs hold their shape.
• Erythritol (1/4 cup): sweetens the dough without carbs. Monk fruit or stevia can replace it, but adjust the amount for their sweetness.
• Baking powder (1/2 teaspoon) and salt (1/4 teaspoon): the puffs rise with the baking powder, and the salt balances the sweetness.
• Unsalted butter (1/2 cup) and water (1 cup): melted together at the start of the dough.
• Eggs (4 large) and vanilla (1 teaspoon): the eggs give the puffs structure.
• Heavy cream (1 cup): whipped for the filling.
• Powdered erythritol (1/4 cup), pumpkin spice (1 teaspoon), unsweetened pumpkin puree (1/2 cup) and vanilla (1 teaspoon): folded in to flavor and sweeten the cream.

Making the Puffs

Preheat the oven to 400°F and line a baking sheet with parchment paper. Whisk the almond flour, coconut flour, erythritol, baking powder and salt in a bowl. In a saucepan over medium heat, bring the butter and water to a boil, then take it off the heat. Stir in the flour mixture until well combined and let it cool for about 5 minutes. Do not skip the cooling, or the eggs will cook when you add them.

Beat in the eggs one at a time, mixing well after each, until the dough is smooth and glossy, then stir in the vanilla. Pipe or spoon tablespoon-sized mounds onto the baking sheet, about 2 inches apart. Bake for 25 to 30 minutes, until golden brown and puffed. Ovens vary, so start checking a few minutes early. Let them cool completely on a cooling rack.

Filling Them

Whip the heavy cream until soft peaks form. Gradually add the powdered erythritol, pumpkin spice, pumpkin puree and vanilla and mix until well combined. Cut a small slit in the side of each cooled puff and fill it with a piping bag or a spoon. Serve right away or refrigerate until you are ready. Dust the tops with powdered erythritol or a little pumpkin spice if you like.

Tips

• Measure accurately. A kitchen scale gives the best results with the flours and sweeteners.
• Use room temperature eggs and butter. They give a smoother dough and a better texture.
• Fill late. Store the puffs in an airtight container in the refrigerator and fill them right before serving for the best texture.
• No piping bag? A spoon works, or a zip-top bag with a corner snipped off.

Variations

• Chocolate pumpkin: add 2 tablespoons of unsweetened cocoa powder to the cream filling.
• Maple pecan: use sugar-free maple syrup in place of the pumpkin puree and add chopped pecans to the filling.
• Spiced apple: use unsweetened applesauce instead of pumpkin, with a pinch of cinnamon and nutmeg.
• Vanilla bean: leave out the pumpkin spice and use vanilla bean paste in the filling.
• Berries: mix mashed raspberries or strawberries into the cream.
• Pudding: sugar-free chocolate or vanilla pudding can replace the pumpkin puree.
• Nut-free: sunflower seed flour can stand in for the almond flour, though the color may change slightly.

What to Serve With Them

A cup of spiced chai tea goes with the pumpkin spice. Unsweetened almond milk is a lighter drink, and sparkling water with lime cleanses the palate between bites.

Nutrition per Puff

Each puff has approximately 150 calories, 14 grams of fat (8 grams saturated), 3 grams of carbohydrates, 1 gram of fiber, 1 gram of sugar, 4 grams of protein and 100 milligrams of sodium.

FAQ

Can I make them ahead of time?

Yes. Bake the puffs and store them in an airtight container in the refrigerator. Fill them right before serving.

How long do leftovers last?

Keep them in an airtight container in the refrigerator for a couple of days. They are best fresh.

Can I use a different sweetener?

Yes. Monk fruit or stevia work, but adjust the quantity to the sweetness of the one you pick.

Are they gluten-free?

They use almond and coconut flour in place of wheat flour, so as written they are gluten-free.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us