Go Back

Keto Lemon Cream Puff Dessert - Light, Bright, and Low-Carb

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 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)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Cool slightly: Remove from heat and let the dough rest 5 minutes. It should be warm, not hot, before adding eggs.
  6. 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.
  7. 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.
  8. 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.
  9. Cool completely: Transfer the shells to a rack. Let them cool before filling so the cream doesn’t melt.
  10. 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.
  11. Whip the cream: In a separate bowl, whip 3/4 cup heavy cream with a pinch of salt to medium-stiff peaks.
  12. 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.
  13. Fill the shells: Slice each puff horizontally. Pipe or spoon the lemon cream into the bottom halves, then cap with the tops.
  14. Finish and serve: Dust lightly with powdered keto sweetener and add a bit of lemon zest on top. Serve immediately for the best texture.