Keto Lemon Cream Puff Dessert – Light, Bright, and Low-Carb
This keto lemon cream puff dessert is the kind of treat that makes you pause mid-bite. It’s airy, creamy, and full of sunny lemon flavor without all the sugar. If you’ve missed classic cream puffs or lemon pie on a low-carb diet, this recipe hits that sweet spot.
The choux-style shells are made keto-friendly, then filled with a silky lemon cream that feels decadent but stays within your goals. It’s special enough for guests and simple enough for a weekend baking project.
Ingredients
Method
- Preheat and prep: Heat oven to 375°F (190°C). Line a baking sheet with parchment paper. Set out your eggs to make sure they’re at room temperature.
- Start the “choux” base: In a small saucepan, combine 1/2 cup water, 4 tablespoons butter, 1 tablespoon granulated keto sweetener, 1 teaspoon vanilla, and a pinch of salt. Warm over medium heat until butter melts and the mixture begins to steam.
- Add dry ingredients: Reduce heat to low. Stir in 1 cup super-fine almond flour and 1 tablespoon coconut flour. Mix vigorously with a wooden spoon until a thick dough forms and pulls away from the sides, about 1–2 minutes.
- Strengthen the dough: Optional but helpful: sprinkle in 1/4 teaspoon xanthan gum and mix well. This improves elasticity and helps the puffs hold shape.
- Cool slightly: Remove from heat and let the dough rest 5 minutes. It should be warm, not hot, before adding eggs.
- Beat in eggs: Add 2 eggs, one at a time, mixing thoroughly after each. The dough will look separated at first—keep mixing until smooth and glossy. You want a thick pipeable batter.
- Pipe or scoop: Transfer dough to a piping bag fitted with a large round tip, or use a tablespoon. Pipe 12 small mounds, about 1.5 inches wide, spacing them well. Smooth any peaks with a wet fingertip.
- Bake: Bake 18–22 minutes until puffed and golden. Turn off the oven, crack the door slightly, and let them sit 5 more minutes to help prevent collapse.
- Cool completely: Transfer the shells to a rack. Let them cool before filling so the cream doesn’t melt.
- Make the lemon cream: In a bowl, beat 6 ounces softened cream cheese with 1/3–1/2 cup powdered keto sweetener, the zest of 1 lemon, and 2–3 tablespoons fresh lemon juice. Add a drop or two of lemon extract if you want stronger lemon flavor. Beat until smooth.
- Whip the cream: In a separate bowl, whip 3/4 cup heavy cream with a pinch of salt to medium-stiff peaks.
- Fold and adjust: Gently fold the whipped cream into the lemon cream cheese mixture until fluffy. Taste and adjust sweetness or lemon juice. Chill 20–30 minutes to set.
- Fill the shells: Slice each puff horizontally. Pipe or spoon the lemon cream into the bottom halves, then cap with the tops.
- Finish and serve: Dust lightly with powdered keto sweetener and add a bit of lemon zest on top. Serve immediately for the best texture.
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What Makes This Recipe So Good
- Bright, real lemon flavor: Fresh lemon juice and zest make the filling taste crisp and refreshing.
- Authentic texture, low carbs: The keto “choux” shells puff and bake up light, so you get that classic cream puff experience.
- Make-ahead friendly: You can prep the filling and shells in advance, then assemble just before serving.
- No refined sugar: A keto sweetener keeps things sweet without a glucose spike.
- Satisfying without heaviness: The combination of whipped cream and cream cheese brings body and richness while staying light.
Shopping List
- For the shells:
- Almond flour (super-fine)
- Coconut flour
- Unsalted butter
- Water
- Eggs (room temperature)
- Granulated keto sweetener (allulose or erythritol blend)
- Xanthan gum (optional, helps structure)
- Vanilla extract
- Pinch of salt
- For the lemon cream filling:
- Heavy whipping cream
- Cream cheese (softened)
- Powdered keto sweetener
- Fresh lemons (for juice and zest)
- Lemon extract (optional, for extra punch)
- Pinch of salt
- For finishing:
- Powdered keto sweetener (for dusting)
- Extra lemon zest or thin lemon ribbons (optional garnish)
How to Make It
- Preheat and prep: Heat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Set out your eggs to make sure they’re at room temperature.
- Start the “choux” base: In a small saucepan, combine 1/2 cup water, 4 tablespoons butter, 1 tablespoon granulated keto sweetener, 1 teaspoon vanilla, and a pinch of salt. Warm over medium heat until butter melts and the mixture begins to steam.
- Add dry ingredients: Reduce heat to low. Stir in 1 cup super-fine almond flour and 1 tablespoon coconut flour.
Mix vigorously with a wooden spoon until a thick dough forms and pulls away from the sides, about 1–2 minutes.
- Strengthen the dough: Optional but helpful: sprinkle in 1/4 teaspoon xanthan gum and mix well. This improves elasticity and helps the puffs hold shape.
- Cool slightly: Remove from heat and let the dough rest 5 minutes. It should be warm, not hot, before adding eggs.
- Beat in eggs: Add 2 eggs, one at a time, mixing thoroughly after each.
The dough will look separated at first—keep mixing until smooth and glossy. You want a thick pipeable batter.
- Pipe or scoop: Transfer dough to a piping bag fitted with a large round tip, or use a tablespoon. Pipe 12 small mounds, about 1.5 inches wide, spacing them well.
Smooth any peaks with a wet fingertip.
- Bake: Bake 18–22 minutes until puffed and golden. Turn off the oven, crack the door slightly, and let them sit 5 more minutes to help prevent collapse.
- Cool completely: Transfer the shells to a rack. Let them cool before filling so the cream doesn’t melt.
- Make the lemon cream: In a bowl, beat 6 ounces softened cream cheese with 1/3–1/2 cup powdered keto sweetener, the zest of 1 lemon, and 2–3 tablespoons fresh lemon juice.
Add a drop or two of lemon extract if you want stronger lemon flavor. Beat until smooth.
- Whip the cream: In a separate bowl, whip 3/4 cup heavy cream with a pinch of salt to medium-stiff peaks.
- Fold and adjust: Gently fold the whipped cream into the lemon cream cheese mixture until fluffy. Taste and adjust sweetness or lemon juice.
Chill 20–30 minutes to set.
- Fill the shells: Slice each puff horizontally. Pipe or spoon the lemon cream into the bottom halves, then cap with the tops.
- Finish and serve: Dust lightly with powdered keto sweetener and add a bit of lemon zest on top. Serve immediately for the best texture.
Storage Instructions
- Unfilled shells: Store in an airtight container at room temperature for 24 hours or freeze up to 1 month.
Recrisp in a 300°F (150°C) oven for 5–7 minutes if needed.
- Filling: Keep the lemon cream in the fridge up to 3 days. Stir or briefly beat before using.
- Filled puffs: Best enjoyed the day you assemble. If you must store, refrigerate in a covered container up to 24 hours.
The shells soften over time.
Benefits of This Recipe
- Keto and low-carb: No refined flour or sugar, so it fits your macros while still feeling like a treat.
- Protein and fat for satiety: Cream cheese, eggs, and whipped cream help you feel satisfied with fewer carbs.
- Gluten-free by design: Almond and coconut flours keep it friendly for those avoiding gluten.
- Customizable sweetness: You control the level and type of sweetener.
- Bright flavor, small portions: The lemon makes each bite lively, so a couple of puffs go a long way.
What Not to Do
- Don’t skip cooling the dough before adding eggs or you’ll scramble them.
- Don’t overbake or underbake: Too little time and they collapse; too long and they dry out. Aim for golden and set.
- Don’t add all the sweetener at once: Taste the filling and adjust. Different sweeteners vary in strength.
- Don’t fill hot shells: The cream will melt and lose its structure.
- Don’t store filled puffs for days: They soften and lose that light, airy bite.
Variations You Can Try
- Lemon-berry cream: Fold a handful of chopped raspberries or blueberries into the lemon cream for a pop of color and flavor.
- Meyer lemon twist: Use Meyer lemons for a sweeter, floral note.
Reduce sweetener slightly if needed.
- Lemon curd layer: Add a spoonful of keto lemon curd inside each puff before the cream for more intensity.
- Coconut-lemon puff: Fold unsweetened toasted coconut into the cream and swap vanilla for coconut extract in the dough.
- Mini eclairs: Pipe the dough into short logs. Fill with lemon cream and drizzle with a thin keto white chocolate glaze.
FAQ
Can I use only almond flour and skip coconut flour?
Yes, but the texture will be softer and a bit more dense. The small amount of coconut flour helps absorb moisture and gives the puffs better structure.
If skipping it, add an extra tablespoon of almond flour and a tiny pinch more xanthan gum.
Which keto sweetener works best?
Allulose gives the smoothest texture and least cooling effect. Erythritol blends also work, though they may crystallize slightly as they cool. Powdered forms dissolve best in the filling.
How do I keep the puffs from collapsing?
Bake until they’re deeply golden and set, then let them rest in the turned-off oven with the door cracked for a few minutes.
This gradual temperature change helps them hold shape. Also, avoid opening the oven door during the first 15 minutes.
Can I make the filling dairy-free?
You can try whipped coconut cream and dairy-free cream cheese. Chill the coconut cream overnight and whip the solids.
The texture will be slightly looser, so chill longer before filling.
Do I need the xanthan gum?
It’s optional, but it helps mimic the elasticity of gluten and makes the puffs sturdier. If you skip it, be especially careful not to underbake.
How many carbs are in each puff?
Exact counts vary by ingredients and size, but each filled puff typically lands around 3–5 net carbs. For accuracy, calculate using your specific brands and portion sizes.
Can I add a glaze?
Absolutely.
Mix powdered keto sweetener with a little lemon juice and a splash of heavy cream to make a thin glaze. Drizzle just before serving.
In Conclusion
This keto lemon cream puff dessert brings the joy of a classic bakery treat to your low-carb kitchen. The shells are light, the filling is bright and creamy, and the whole thing feels special without the sugar crash.
Keep a batch of shells in the freezer, whip up the lemon cream when the craving hits, and enjoy a dessert that tastes indulgent but fits your goals. It’s simple, sunny, and reliably delicious.
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