Keto Cream Puff Recipe

- 1tbsp+1tsp psyllium husk*(see notes)

- 1tbsp+1tsp xanthum gum*(see notes)

- 1 1/4 tsp baking soda

- 320ml water

- 77g grass-fed butter

- 1tbsp+1tsp erythritol

- 4 eggs

- 3 yolks

- 1 1/2 cup milk

- 50g heavy whipping cream

- 25g flaxseed powder or 3tbsp+1tsp xanthum gum*(see notes)

Evenly combine the almond flour, coconut flour, psyllium husk, xanthum gum, and baking soda.
In a pot, add the water, butter, and erythritol. Heat until they are melted.
Turn to medium-low heat. Add the dry ingredients from step one while stirring continuously until a dough is formed and pulls away from the pot, about 2 minutes.
Take out the dough and let cool for 5–10 minutes. Make sure that it's warm but not hot enough to scramble the eggs.
Beat in the eggs one at a time.
Let the dough rest for 15–20minutes*(see notes).
Preheat the oven to 220°C/428°F.
Draw circles on the back of a piece of parchment paper. Pipe the dough onto the parchment paper following the circle. Smooth the edges using your fingers.
Bake for 15 minutes.
Turn the oven to180°C/356°F and bake for another 15 minutes or until they golden.
Poke a hole on the edge of the buns with a chopstick then fill them with keto custard.

Mix together the yolks and erythritol.
In a pot, combine the milk, whipping cream, and flaxseed powder. Cook on medium-high heat until it bubbles*(see notes).
Add the heated liquid into the yolks while continuously stirring*(see notes).
Put the liquid back into the pot and cook on medium-low heat until it thickens. About 10 minutes.
Once it cools down a bit, transfer it into a piping bag with a piping tip.

Remember to use a food-grade xanthum gum, you can click on the link for the same on I got. Note that a lot of xanthum gum sold out there are cosmetic-grade and is not safe to ingest. This is the cheapest food-grade one that I can find on shopee that is not preorder.
The flaxseed powder would add a nutty taste to the cream puffs, if you don't like that, use xanthum gum instead. The amount is as listed above.
Make sure that you let the dough cool down, or else it would collapse a lot after being baked.
No matter you are using flaxseed powder, xanthum gum, agar agar or any other thickening agent, make sure that you combine well before turning on the heat, or else it would get clumpy.
Make sure to continue stirring the yolk as you add in the heated milk mixture so that the yolk doesn't get cooked and clump up, which would affect the texture.

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CHERIE ARIA