Keto Choux Pastry Cream – 6 Options for you to play with. And all absolutely, deliciously, quick and simple.
If you’ve mastered my Keto Italian Bignè (Choux Puffs), you probably filled them with whipped cream or Chantilly cream.
Nothing wrong with that, but you may be keen to try different pastry creams. So here I am, offering not one but six incredible options to choose from.
And if you’re baking lots of Bignè for a special event, you can fill them with different flavours and offer your guests multiple choices.
How to Make Keto Choux Pastry Cream – 6 Options
Each one requires very few ingredients, and the method is pretty similar.
Beat. Whip. Combine. That’s all!!!
The ingredients I use are: double cream, mascarpone or cream cheese, nut butters, icing ‘sugar’, vanilla extract, cocoa powder, and coffee. Not all of them together, obviously. It all depends on which option you go for.
Double Cream is similar to American Heavy Cream.
Soft Cheese is synonymous with Cream Cheese. I use Aria Lactose-Free soft cheese (U.K.). I don’t recommend Philadelphia because it’s quite dry and has more carbs. If you can’t get Arla where you are, look for a creamy option and check the carb content (under 3g/100g is ideal).
Mascarpone Cheese is like an ultra-thick cream with a firm but malleable texture. There is no replacement for this one. Again, find one that has no dodgy fillers and under 3g carbs/100g.
Italian Choux Pastries are usually finished with icing, icing sugar, or plain dark cocoa. I’m a fan of the dark cocoa option, because its bitterness really complements the sweetness of pastry cream. I use Callebaut 100% cocoa powder, as it’s chocolatiers’ favourite around the world and has insignificant carb content.
If you’re not keen on buying expensive Icing ‘Sugar’, you can easily make your own if you have a coffee grinder to hand. You will need erythritol and pure stevia powder. The ONLY pure stevia powder that doesn’t leave a bitter taste and has no cheap fillers, is Better Stevia (Now Foods). After trying myriad cheaper options, I have found that there is no other like it, so it’s been my N.1 choice for years now.
To make the perfect Icing ‘Sugar’, put 3 TABLESPOONS erythritol and 1/2 teaspoon Better Stevia powder in your coffee grinder and blitz to a fine powder. Blitz for 6-7 seconds, bang the grinder on the worktop to loosen, then repeat 3-4 times, before leaving it to settle for a few minutes.
TIP: Don’t open the lid too quickly, and don’t try to tip its content, or you’ll have a cloud of powder all over your kitchen. Use a teaspoon to transfer it bit by bit into a sealable jar.
Whipped Cream, Chantilly Cream, Crème Patissiere and Crème Diplomate
If you’d rather stick with plain whipped cream, that’s fine too. For Chantilly, whip 100g double cream with 1/2-1 tablespoon icing ‘sugar’ (depending on how sweet you want it) and a few drops of vanilla extract.
To make it easier, I have created a single recipe card that contains all 6 options. You’ll also find instructions for Icing ‘Sugar’ and Chantilly Cream in the Notes. This way, you can save it or print it and you’ll have everything in one place.
Prefer traditional Italian filling? Then you’ll need Crème Diplomate, which is a combination of Patisserie Cream and Chantilly Cream. Head over to my Keto Diplomat Cream Puffs and follow the recipe.
Enjoy!
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Keto Choux Pastry Cream - 6 Options
Ingredients
Vanilla Mascarpone Cream
- 50 g double cream
- 50 g Mascarpone cheese
- 20 g icing 'sugar' (U.S. option HERE) or see Notes below to Make your Own
- few drops vanilla extract (U.S. option HERE)
Cheesecake Fluff
- 50 g double cream
- 40 g soft cheese - Arla Lactose Free (UK) or similar
- 15 g sour cream
- 20 g icing 'sugar'
Coffee Cream
- 40 g double cream
- 40 g Mascarpone cheese
- 15 g strong coffee
- 20 g icing 'sugar'
Chocolate Cheesecake Fluff
- 40 g double cream
- 50 g soft cheese
- 10 g Callebaut 100% cocoa powder (U.S. option HERE)
- few drops vanilla extract
- 20 g icing 'sugar'
Peanut Butter Fluff
- 50 g double cream
- 30 g soft cheese - Arla Lactose Free (UK) or similar
- 20 g peanut butter
- few drops vanilla extract
- 20 g icing 'sugar'
Hazelnut Cream
- 40 g double cream
- 30 g Mascarpone cheese
- 20 g hazelnut butter - solid part only (U.S. option HERE)
- few drops vanilla extract
- 20 g icing 'sugar'
Instructions
Vanilla Mascarpone Cream
- beat Mascarpone, vanilla, and icing 'sugar'.50 g double cream, 50 g Mascarpone cheese, 20 g icing 'sugar', few drops vanilla extract
- separately whip double cream to stiff peaks, combine and whip again until trails become visible.50 g double cream
- Nutrition (120g): Kcal 413, F 43g, NC 2.3g, P 3.6g
Cheesecake Fluff
- beat soft cheese, sour cream, and icing 'sugar'.40 g soft cheese, 15 g sour cream, 20 g icing 'sugar'
- separately whip double cream to stiff peaks, combine and whip again until trails become visible.50 g double cream
- Nutrition (125g): Kcal 340, F 34.4g, NC 2.7g, P 4.2g
Coffee Cream
- brew a strong espresso coffee (ristretto), let cool and freeze for 15 minutes.15 g strong coffee
- beat Mascarpone and icing 'sugar', then incorporate the very cold coffee.40 g Mascarpone cheese, 20 g icing 'sugar'
- whip double cream to stiff peaks, combine and whip again until trails become visible.40 g double cream
- Nutrition (120g): Kcal 330, F 34.4g, NC 1.8g, P 2.9g
Chocolate Cheesecake Fluff
- beat cream cheese, icing 'sugar', vanilla, and cocoa powder.50 g soft cheese, few drops vanilla extract, 20 g icing 'sugar', 10 g Callebaut 100% cocoa powder
- separately whip double cream to stiff peaks, combine and whip again until trails become visible.40 g double cream
- Nutrition (120g): Kcal 353, F 35g, NC 3g, P 4.8g
Peanut Butter Fluff
- beat cream cheese, peanut butter, vanilla, and icing 'sugar'.30 g soft cheese, 20 g peanut butter, 20 g icing 'sugar', few drops vanilla extract
- separately whip double cream to stiff peaks, combine and whip again until trails become visible.50 g double cream
- Nutrition (110g): Kcal 423, F 41g, NC 3.4g, P 9.2g
Hazelnut Cream
- beat Mascarpone, vanilla, hazelnut butter, and icing 'sugar'.30 g Mascarpone cheese, 20 g hazelnut butter, 20 g icing 'sugar', few drops vanilla extract
- separately whip double cream to stiff peaks, combine and whip again until trails become visible.40 g double cream
- Nutrition (110g): Kcal 432, F 43.8g, NC 2.9g, P 5.3g
Notes
Nutrition
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