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.
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
![Mix eggs and cream]()
- Lightly grease the mini muffin pan and pour the egg mixture until it comes halfway up.
![Poured in a mini muffin pan]()
- 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.
![Baked in a mini muffin pan]()
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.