While we watch our waistline, we still get cravings for sweets. Especially as a woman, I get strong sugar cravings around my period, and eating vegetable sticks isn’t gonna fix it. For those times, these mini cream puffs come in super handy.

This recipe was adapted from this Instagram post, and I’m so excited to share it here. You’ll be amazed at how good they taste, and it’s hard to believe they have 0 carbs and 0 sugar.

Nutrition Facts for These Mini Cream Puffs

These cream puffs only have 63 calories each. Sugar is completely substituted by Erythritol, which is a low-calorie sweetener that provides 0 carbs and only about 6% of the calories found in an equal amount of sugar ^[1]. Also, this recipe is completely flourless. Having 0 carbs and 0 sugar makes this cream puff keto-friendly if anyone is on a ketogenic diet.

Did you know one regular cream puff has 335 calories with 12g of sugar and 30g of carbs?^[2]

What Tools Help Make These Mini Cream Puffs?

• Mini muffin pan
• Hand mixer/stand mixer

The Process

The process of making these cream puffs are completely different from traditional recipes, and I promise it’s easier than ever.

Puff Pastry

1. Mix eggs and heavy whipping cream until the mixture is slightly whipped.
2. Lightly grease the mini muffin pan and pour the egg mixture until it comes halfway up.
3. Bake them for 5 minutes or until the pastry is slightly golden.

Custard Filling

1. Mix heavy whipping cream, egg yolk, and erythritol in a microwave-safe bowl.
2. Microwave the mixture for 1 minute and mix well. Repeat microwaving the mixture for 30 seconds at a time and mix well until the mixture thickens*. (You can also heat the mixture in a pot on the stovetop.)

*Do not worry if the mixture looks runny. It will thicken up once it’s cooled.

3. Let the mixture thicken in a refrigerator.

Whipped Cream Filling

1. Whip heavy whipping cream and erythritol until stiff peaks form.

When all components are ready, assemble the puff pastries and creams. Optionally, you can dress them up with powdered erythritol.

Summary

These mini cream puffs are so delicious it’s hard to believe they have 0 sugar and 0 carbs. They are perfect little treats to satisfy your sugar cravings while you watch your waistline. The recipe is super easy to follow so check out the complete recipe below!

If you like these mini cream puffs, you might also like:

• Sweet Potato Bites – Low Fat & Low Sugar
• Skinny Virgin Mojito Recipe – Cool Summer Drink

Mini Cream Puffs – 0 Carbs and 0 Sugar

These mini cream puffs are delicious and so satisfying to eat. Wanna know what’s better? They have 0 carbs and 0 sugar with all creaminess and sweetness. 

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 5 minutes mins

Assembly 10 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine Other

Servings 16

Calories 63 kcal

Equipment

• Mini muffin pan
• Hand mixer/stand mixer

Ingredients

  

Puff pastry (Makes 16 mini cream puffs)

• 2 eggs large
• 2 Tablespoon heavy whipping cream
• some vegetable oil to grease the muffin pan

Custard Filling

• 3.5 ounce heavy whipping cream 100ml
• 1 egg yolk large
• 1 1/2 Tablespoon erythritol

Whipped Cream Filling

• 3.5 ounce heavy whipping cream 100ml
• 1 Tablespoon erythritol

Optional

• some powdered erythritol for decoration

Instructions

For Puff Pastry

• Preheat oven to 390F
• Mix eggs and heavy whipping cream until the mixture is slightly whipped
• Lightly grease the mini muffin pan and pour the egg mixture until it comes halfway up.
• Bake them for 5 minutes or until the pastry is slightly golden. Do not open the oven at any time while baking. Once baked, leave the oven closed and cool the pastry inside. This is to prevent the pastry from deflating.

For Custard Filling

• Mix heavy whipping cream, egg yolk, and erythritol in a microwave-safe bowl.
• Microwave the mixture for 1 minute and mix well. Repeat microwaving the mixture for 30 seconds at a time and mix well until the mixture thickens*. (You can also heat the mixture in a pot on the stovetop.)

  *Do not worry if the mixture looks runny. It will thicken up once it’s cooled.
• Let the mixture thicken in a refrigerator.

For Whipped Cream Filling

• Whip heavy whipping cream and erythritol until stiff peaks form.

For Assembly

• Cut the puff pastry in half and pour the custard filling inside with a spoon.
• Pipe or place the whipped cream with a spoon on top of the custard filling.
• (Optional) Dust the cream puff with powdered erythritol.

Keyword Cream Puff

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