KETO CHOUX PASTRY COFFEE CREAM ECLAIRS

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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 customised. Veer off the recipe ingredients and directions, and it will fail.

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

The FIRST most important thing for you to do, is to read my instructions, including recipe notes, 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. Add too much egg and they’ll rise but then deflate and still be wet inside. 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
Diet: 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

Ingredients

Choux Pastry

Coffee Cream

Chocolate Ganache

Instructions

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 beaten egg(s) 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 probably won't need the entire beaten egg(s)  - check often and stop adding when the paste is a sticky and thick - it needs to be much denser than choux dough made with wheat flour.
  • 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 drips out of the piping bag without any pressure, or spreads out once piped, it means you added too much egg - this cannot be salvaged and you'll need to 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, poke holes on the sides using a skewer, 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.

Notes

Choux
As you incorporate egg into your mixture, it will initially look like scrambled eggs, but that's normal. Keep whisking vigorously and add a small amount of egg at a time. Stop adding when you obtain a smooth paste that is too dense to drop from a height. It will likely stick inside the blades of your wire whisk - just whack the whisk against the inner sides of your bowl to release, and continue to mix with a flexible spatula. Once you've transferred the pâte a choux into your piping bag and snipped the opening, if it drips out without any pressure, or it spreads out after being piped, you've gone too far with egg and you'll need to start over. Another indication that too much egg was added, is that the chouxs won't puff up as much, will probably develop tiny moisture droplets on the crust, and will deflate after baking, remaining wet inside.
Filling
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)

Nutrition

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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15 Comments

  1. Thanks so much for this! I’m an American reader. When you say “line an oven rack” am I right in understanding you mean the literal rack that is in the oven and not a solid baking sheet?

    • Yes, Aliah, the rack that is usually supplied with the oven. You don’t want a solid baking sheet because you need as much air circulating around the chouxs as possible, otherwise they won’t dry sufficiently.

  2. So, I finally did it. They looked great after baking, unfortunately after I turned my oven off and let them cool down according to your precise instructions THEY TOTALLY DEFLATED 🙁
    Any Idea why?
    The Coffee cream turns out great even if simplified. just dust your instant coffe granules in your fingers and add to the cream. A small drop of rum essence takes it to another level. Together with 1/2 – 3/4 additional freshly grounded to dust coffee beans. You can adjust sweatness again in case too bitter.

    • Hi Coraline,
      I’ve not had them deflate post-baking, except once, because I had added too much egg.
      Did you bake IN CENTIGRADES at higher temperature followed by lower temperature?
      Which ingredients did you use and what amount for each? I’ll then try and replicate what you did and see if I can solve the mystery.

      • yes I did. I have followed the recipe religiously. I have a coffee set of scales, so all mesurements were 100% according to You.
        I got 4 eclairs out of 20g lupin lour portion. I will try another batch again tomorrow

        • In that case, the only thing that would have made them deflate is too much egg. The consistency of this pâte a choux needs to be very dense and sticky – much more than when using wheat flour. When you pipe it, it shouldn’t drip out of the piping bag, or spread out onto the baking paper. The chouxs should puff up quite a bit in the first 5 minutes. If they take longer than that to rise and at the end of baking time you see moisture droplets on the crust, they’re again signs that too much moisture (egg) was added, which will cause them to remain wet inside and deflate.

  3. all it looks divine to me. I am quite good at keto baking, so I am rather optimistic that they will turn out great, however I have a problem. I HATE stevia, it gives me a funky sour-bitter aftertase. Should I omit it, as the real french choux is not sweatend at all and can be used for savoury snacks as well? If not, what would be the best substitute?5 stars

    • Hi Coraline,
      I agree that some stevia can be unpleasant, and indeed it took me a while to find a brand that didn’t make my bakes taste awful. If you can’t buy the same brand I use (click on the recipe link), I suggest you omit it altogether. The only reason I add it to my choux recipe is to balance the lupin taste.
      Just so you know, most – if not all, my recipes that include stevia also include erythritol, as the ratios I test obviate stevia bitterness.

  4. I can’t wait to try this recipe! I have to order some of the ingredients but if I can master this recipe, it will fill an eclair shaped hole in my keto heart! Thanks for doing the work of creating this recipe and sharing with us.

    • You’re very welcome, Bex. I’m sure they’ll turn out just fine. Just make sure to add egg a little at a time and stop when you achieve the right consistency, because even a tiny amount too much will make the batter too fluid and they won’t bake correctly.

  5. 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.

  6. 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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