Keto Mini Cream Puffs

Ingredients

• Water1/2 cup
• Unsalted Butter1/4 cup
• Salt1/4 teaspoon
• Almond Flour1/2 cup
• Large Eggs2 pieces
• Heavy Cream1 cup
• Stevia or Equal Gold (or any preferred sweetener)1 tablespoon
• Vanilla Extract1/2 teaspoon

Instructions

1. 1Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. 2In a saucepan, combine water, butter, and salt. Heat over medium heat until the butter is melted and the mixture comes to a simmer.
3. 3Remove the saucepan from heat and add almond flour. Stir vigorously until a dough forms and pulls away from the sides of the pan.
4. 4Allow the dough to cool for a few minutes. Then, add the eggs one at a time, stirring well after each addition until fully incorporated. The dough should be smooth and shiny.
5. 5Transfer the dough to a piping bag fitted with a small round tip.
6. 6Pipe small mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. 7Bake in the preheated oven for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for another 10-15 minutes, or until the cream puffs are golden brown and puffed.
8. 8Remove the cream puffs from the oven and let them cool on a wire rack for about 10 minutes.
9. 9While the cream puffs are cooling, prepare the filling. In a mixing bowl, whip the heavy cream, your preferred sweetener, and vanilla extract until stiff peaks form.
10. 10Once the cream puffs have cooled, use a sharp knife or a pastry bag to fill them with the whipped cream filling. You can also slice the cream puffs in half and spoon the filling inside.
11. 11Serve and enjoy your Keto Mini Cream Puffs as a delightful Filipino snack!