Keto Choux Pastry Cream - 6 Options
Servings: 120 g average
So many delicious keto choices! Try them all and find your favourite.
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Ingredients
Vanilla Mascarpone Cream
- 50 g double cream
- 50 g Mascarpone cheese
- 20 g icing 'sugar' or see Notes below to Make your Own
- few drops vanilla extract
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
- 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
- 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 information relates to the total weight of individual recipes.
Example nutrition values reported in the main section are for 110g Hazelnut Cream.
Each of the pastry creams will fill 6 Italian Bignè or 10-12 choux puffs. Divide nutritional values accordingly.
If not using immediately, keep covered and refrigerated for up to 3 days. Some of the options may release liquid over time and will need briefly re-whipping.
I use these piping nozzles.
Unless otherwise indicated, use Metric Kitchen Scales to measure ingredients accurately.
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.
CHANTILLY CREAM
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.
CRÈME DIPLOMATE
Italian choux pastry is traditionally filled with Crème Diplomate. Head over to Keto Diplomat Cream Puffs for the recipe.
Nutrition
Serving: 120g hazelnut cream | Calories: 432kcal | Carbohydrates: 2.9g | Protein: 5.3g | Fat: 43.8g
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