Looking for a fancy dessert that won’t kick you out of ketosis? These low carb mini cream puffs are exactly what you need.
They look impressive enough for special occasions but are actually quite simple to make in your own kitchen.
I know how hard it can be to find good keto dessert recipes that actually taste like the real thing. Most of them either taste weird or use ingredients that are hard to find.
But these cream puffs are different – they use basic keto friendly ingredients that you probably already have in your kitchen.
The best part about these cream puffs is how light and airy they are. Unlike many keto desserts that can be heavy or dense, these puffs are fluffy and delicate, with a creamy coconut filling that makes them extra special.
Each bite gives you that perfect combination of soft, puffy pastry and smooth, sweet filling. They’re great for when you want something special but don’t want to spend hours in the kitchen or break your diet.
👍 Why You’ll Love This Recipe
Light and Airy: Unlike many keto desserts that can be dense and heavy, these cream puffs are incredibly light and fluffy.
The special technique of whipping egg whites creates that perfect airy texture that’s hard to find in keto baking. When you bite into one, you’ll be amazed at how similar they are to regular cream puffs!
Simple Ingredients: You won’t need to hunt down any weird or expensive keto ingredients for this recipe. Everything you need – eggs, cream cheese, stevia, and coconut milk – can be found in regular grocery stores.
Perfect Texture Combination: These puffs give you two amazing textures in one bite – the light, airy shell and the creamy, rich filling. This combination makes them feel like a real treat, not just another keto substitute.
✨ Recipe Ingredients
For The Puffs
- 2 Eggs (large, egg whites and yolks seperated)
- 3 tablespoons Cream Cheese (softened)
- 15 drops Liquid Stevia (I recommend this one – amazon)
- 1/4 tsp Cream of Tartar
- 1 teaspoon Pure Vanilla Extract
For The Filling
- 1/4 cup Coconut Flakes (unsweetened)
- 1 can (about 13.5oz) Coconut Milk (cold)
- 25 drops Liquid Stevia
You will also need this mold (amazon link).
Note: You can also just use cream cheese and the filling for these puffs.
👨🍳 How To Make
Follow this easy recipe:
Step 1
Start by preheating the oven to 300F.
Step 2
We will first start by making the puffs. Add the cream cheese and egg yolks to a large mixing bowl. Add liquid stevia and vanilla and beat using a hand mixer until well combined.
Step 3
Add the egg whites to another bowl. Add the cream of tartar and beat together until stiff peaks form.
Step 4
Fold the whites into the cream cheese mixture carefully using a spatula (don’t deflate the mixture!).
Step 5
Divide the puff mixture into a silicone mold (I used a mini muffin one with 24 cups). Bake for 22-25 minutes until cooked. Then remove from the oven and let them cool for 25 minutes.
Step 6
Meanwhile, we will make the filling. Open the coconut milk can and remove the hardened parts – transfer them to a large bowl and beat until smooth.
Then, add the stevia drops and coconut flakes (you can also fine grated flakes) and mix to combine. Note: You can also just use cream cheese as a filling.
Step 7
Fill a ziplock bag with this filling, cut the tip and pipe onto half of the cooled puffs. Top with the remaining ones and enjoy!
💡Tips
1. Let The Eggs Come To Room Temp
Take your eggs out of the fridge about 30 minutes before you start baking. Room temperature eggs whip up much better and create more volume in your puffs.
When eggs are cold, they don’t whip up as well, and your puffs might end up dense instead of light and airy.
If you’re in a hurry, you can place the eggs in a bowl of warm (not hot) water for about 5-10 minutes.
2. Don’t Rush The Egg Whites
When beating the egg whites with cream of tartar, take your time and watch carefully for stiff peaks. Start on medium speed, not high – this creates smaller, more stable air bubbles.
You’ll know they’re ready when you lift the beater and the peaks stand straight up without flopping over. If the peaks are soft or droopy, keep beating.
This step is super important because the egg whites are what make these puffs light and fluffy.
3. Fold With Care
When combining the egg white mixture with the cream cheese mixture, use a gentle folding motion. Cut down through the middle with your spatula, scrape along the bottom, and fold over.
Turn the bowl a quarter turn and repeat. Don’t stir or mix roughly – this will deflate the egg whites you worked so hard to whip up. It’s okay if you see a few small white streaks in the final mixture.
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FAQ
1. My egg whites won’t form stiff peaks.
Several things can prevent egg whites from whipping properly. First, make sure there’s absolutely no egg yolk mixed in – even a tiny bit can prevent the whites from forming peaks.
Your bowl and beaters must be completely clean and free from any grease or oil. The cream of tartar is also really important – it helps stabilize the egg whites.
If you’re still having trouble, try using room temperature eggs and adding the cream of tartar right at the start of whipping.
2. My puffs deflated after baking. Why?
The most common reason is opening the oven door too early during baking. These puffs need consistent heat to set their structure.
Another reason might be underbeating the egg whites or being too rough when folding them in.
Keto Mini Cream Puffs
Print Recipe- This mold (amazon link)
Ingredients
For The Puffs
- 2 Eggs large, egg whites and yolks seperated
- 3 tablespoons Cream Cheese softened
- 15 drops Liquid Stevia (I recommend this one – amazon)
- 1/4 tsp Cream of Tartar
- 1 teaspoon Pure Vanilla Extract
For The Filling
- 1/4 cup Coconut Flakes unsweetened
- 1 can Coconut Milk (cold) can (about 13.5oz )
- 25 drops Liquid Stevia
Instructions
- Start by preheating the oven to 300F.
- We will first start by making the puffs. Add the cream cheese and egg yolks to a large mixing bowl. Add liquid stevia and vanilla and beat using a hand mixer until well combined.
- Add the egg whites to another bowl. Add the cream of tartar and beat together until stiff peaks form.
- Fold the whites into the cream cheese mixture carefully using a spatula (don’t deflate the mixture!).
- Divide the puff mixture into a silicone mold (I used a mini muffin one with 24 cups). Bake for 22-25 minutes until cooked. Then remove from the oven and let them cool for 25 minutes.
- Meanwhile, we will make the filling. Open the coconut milk can and remove the hardened parts – transfer them to a large bowl and beat until smooth.Then, add the stevia drops and coconut flakes (you can also fine grated flakes) and mix to combine. Note: You can also just use cream cheese as a filling.
- Fill a ziplock bag with this filling, cut the tip and pipe onto half of the cooled puffs. Top with the remaining ones and enjoy!