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Keto Choux Pastry Coffee Cream Éclairs. 5g net carbs. Absolutely sensational.

Made with pâte à choux using the classic French method. These éclairs are light, puffy, soft and mainly hollow inside. But most crucially, put them in a French patisserie amongst normal high-carb and sugary éclaires, and no-one will guess that they’re different.

I cannot tell you how incredibly proud I am of this keto marvel. Please, go look elsewhere and try other low-carb or keto ‘choux pastry’ recipes. Then try mine. Worlds apart. Because it would have been criminal for me to shove random ingredients together, create rubbish pastry, and then have the audacity to call it ‘choux’.  Nope. I spent ages testing and re-testing, patiently waiting for that eureka moment. And when the moment finally arrived I continued testing. Again and again. Just in case it had been an accidental success.

The result? Choux pastries that wouldn’t be out of place on The Great British Bake Off.

How to Master Low-Carb Pâte à Choux and Make Keto Choux Pastry Coffee Cream Éclairs 

It’s pretty obvious that choux is the queen of the show. Get it right and the rest is easy. In fact, the other elements can be customised as you wish. Hate coffee? Leave it out. Can’t find mascarpone? Use more cream. Love vanilla? Be my guest. Not keen on chocolate drizzle? A dusting of cocoa or icing ‘sugar’ will do. Fancy a different ganache topping? Whatever floats your boat is fine with me.

Keto Choux Pastry Coffee Cream Éclaires

The choux, however, cannot be improvised. Veer off the recipe ingredients and directions, and you won’t be baking choux.

But don’t be scared. It’s actually quite easy.

The FIRST most important thing for you to do, is to read my instructions more than once, set out everything you need, and then follow each step to the letter. Add egg to the dough when it’s too warm and you’ll scramble it. Dilly-dally after piping the dough onto your baking tray and it will collapse. Use a higher or lower oven temperature and you’ll either burn the pastry or find it raw in the centre.

The SECOND most important thing you must do is use metric scales to weigh ingredients. Precision is key. A single gram (0.035274 ounces) difference in egg weight or flour, or butter, or water, will change the consistency of the dough. Too runny and the mixture will spread on the baking tray and not rise. Too dense and the stretch won’t happen.

Let me re-iterate: this recipe isn’t a fluke or a happy accident. If you start swapping ingredients or use tea cups as measures, it will fail. Guaranteed.

Keto Choux Pastry Coffee Cream Éclaires

As I’ve written a very detailed recipe, I won’t insult or bore anyone with pointless repetition. Even if Lord Google insists on soliloquies (eye roll). Within the Keto Choux Pastry Coffee Cream Éclairs recipe notes, you’ll find the usual useful tips that I would normally write here. I’ve literally made it impossible for anyone to get pâte à choux wrong.

Happy baking!

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Keto Choux Pastry Coffee Cream Eclairs

These gorgeous eclairs look and taste like they belong in a French patisserie.
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Course: Desserts
Cuisine: Gluten Free, Grain Free, Keto, Low Carb, Nut Free, Sugar Free
Keywords: chocolate, choux, coffee, eclairs, French, ganache, lupin, pastry
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6


Choux Pastry

Coffee Cream

Chocolate Ganache


Make the Choux Pastries

  • sift and mix dry ingredients.
  • bring water and butter to a rolling boil, remove from heat, immediately tip in dry ingredients, and whisk (U.S. option HERE) to combine.
  • return to the heat and keep stirring with a flexible spatula (U.S. option HERE) until the mixture comes away from the sides of the pan and forms a ball (about 1 min).
  • transfer it to a Pyrex or similar mixing bowl, and allow it cool, while you pre-heat the oven to 190°C static.
  • when the mixture is barely warm, add egg a little at a time whilst beating vigorously with a manual balloon whisk until you see trails and the stiff paste very reluctantly drops from a height (you may not need the whole egg  - check often and stop adding when the paste is the right consistency).
  • line an oven rack with non-stick parchment paper (don't use a silicone mat).
  • scoop the dough into a piping bag and snip the end so as to create a large opening (2.5cm/1”); pipe 6 x 12cm/5" strips, allowing some spacing between them; N.B. if the dough spreads out it means you added too much egg - start over.
  • bake for 10 minutes, reduce the heat to 170°C static and bake for a further 20 minutes.
  • turn oven off, jam the door open with a wooden spoon and leave in situ for another 15 mins.
  • remove the baking paper and return the pastries to the oven until cool.

Make the Coffee Cream

  • prepare some very strong coffee - a shot of espresso is ideal; set aside until cold.
  • beat mascarpone and icing 'sugar' until creamy and smooth; incorporate the cold coffee.
  • add whipping cream and whip using an electric hand-held whisk until you have a thick cream that doesn't slide when you tilt the bowl - careful not to over-whip or you'll end up with butter.

Fill the Choux Pastries

  • when the pastries are cold, slice them across horizontally, and spoon the coffee cream (or pipe it) equally over the bottom half of each; place the top half over the cream, then leave your éclairs in the fridge while you complete the final step.

Make the Chocolate Ganache

  • melt chocolate chips over a bain-marie and stir in milk; leave to cool down.
  • drizzle over the éclairs and refrigerate.


As you incorporate the eggs, your mixture will look like scrambled eggs, but that's normal.
Keep whisking vigorously and add a small amount of egg at a time - do not exceed the max stated in the recipe.
The mixture will likely stick inside the blades of your wire whisk. Just whack the whisk against the sides of your bowl to release and continue to mix with a flexible spatula.
For best results, use very fresh mascarpone and cream.
Whip the filling in a cold bowl, and it will reach the right consistency faster. If whipping seems to take too long, your dairy isn't fresh, or  the ambient temperature is too high - use fresh ingredients, chill the mixture and try again.
Keep refrigerated for up to 3 days.
It's important that you measure ingredients accurately with Metric Kitchen Scales (U.S. option HERE)


Serving: 1 | Calories: 333kcal | Carbohydrates: 5g | Protein: 5.5g | Fat: 32g
Tried this recipe? Mention @queenketo or tag #queenketo. Thank You!

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  1. I mastered traditional French choux many years ago and just tried this today. This is a perfect recipe. I made a keto Creme Pâtissière yesterday and added some sugar free pistachio jello pudding and a few fresh raspberries inside the eclairs and topped with the ganache. Absolutely amazing!

    • I also made a different ganache as I didn’t have the right ingredients for this with ChocZero chips, butter and heavy cream.

    • That sounds absolutely divine, Beth! I wish I could find pistachio sugar free jello in the UK. Thank you for posting your comment.

  2. This was the first choux I have ever tried to make so I’m like 70 percent sure I didn’t do it correctly. I only know from what I’ve watched on GB Bake Off XD… but these were DELICIOUS. I would make a whole bowl of the filling and eat it straight. My pastry didn’t puff up very much (I think I may have added too much egg?) but the texture was still like no other keto food I have ever tried. I have never found another recipe creator who uses lupin flour and it’s definitely not a thing here in the states, but I am so excited to have found your blog and will be trying many more of your recipes. I’m definitely trying this one again to see if I can get the eclairs to puff up. Thanks!5 stars

    • Hi Bridgit, and thank you for your positive feedback. Choux pastry is notoriously a hit and miss affair, even without keto adjustments. And yes, you have to be very careful when adding egg, the tiniest bit extra can make all the difference with how choux puffs up. So, well done on your first attempt!

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