KETO CHAFFLE “CREAM PUFFS” WITH CUSTARD FILLING – Low Carb, Gluten Free, Sugar Free
These Chaffle “Cream Puffs” with Custard Filling are HEAVENLY! I’m not kidding! I’m so happy that I came up with this Dessert Chaffle idea! I could eat this all day every day, but I won’t… I didn’t know how to name this recipe either. I know they look a bit different than the regular cream puffs, but who cares! 😅 They look like the Japanese Dorayaki though (Doraemon‘s favourite food). Dorayaki consists of two small pancakes with red bean paste sandwiched between, but I cut a pocket into a chaffle.
Yes, the recipe ideas keep coming to me… I seriously don’t know what to do anymore 😅 Many people give their compliments to me… I’m flattered. However, I think I’m still planning to shut down the blog at this moment. However, as I said in the previous post, if this Keto Chaffle craze continues for a while, I may have to shut it down a little bit later than originally scheduled? which was supposed to be September. I’ll see how it goes and then decide…
Since custard cream calls for egg yolks, I actually tried making chaffles with egg whites without yolks. I must tell you that that doesn’t work for this chaffle recipe. The batter stuck to the iron terribly. I thought for a moment I’d ruined my mini waffle maker! It’s fine now, but it took me so much time to clean…
Dash Mini Waffle Makers are still on back order on Amazon.com as of this recipe release. (Mine is a Japanese mini waffle maker that I got from Amazon Japan in case you are wondering…)
The diameter of this ↓ mini waffle maker is 1 inch / 2.5 cm bigger than Dash’s… but if you are desperate to get one…
If you like my creative recipe, my cookbook ‘CREATIVE KETO KITCHEN‘ with all my other amazing goodies is available on Amazon.
(You can see several pages of the cookbook with the “Look Inside” feature from your computer (not from your phone), or click here for the recipe index with thumbnails. Or you can watch my YouTube channel for reference (exact quantities are not shown in the videos).)
I’m showing you just one page of the recipe index of my cookbook here as well as my teaser video. The Keto Chaffle “Cream Puffs” with Custard Filling recipe and video follow.
My other amazing Sweet Chaffle and Savory Chaffle recipes! Click the images below 👇👇👇👇
My new self-published cookbook
CREATIVE KETO MINI WAFFLES:
20+ Keto, Low Carb and Gluten Free Mini Waffle Recipes
is on sale on Amazon now!
🥞 Recipe Index 🥞
Keto Chaffle "Cream Puffs" with Custard Filling / Low Carb / Gluten Free / Sugar Free
- 2 Eggs Room Temp
- 2 oz (56 g) Cream Cheese Softened
- 1 tbsp Coconut Flour
- 1 tbsp Heavy Cream
- 1 tsp Vanilla Extract
- 1/2 tsp Aluminum Free Baking Powder
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Stevia Powder
- 4 Egg Yolks
- 1 tbsp Stevia Powder
- 1/4 tsp Xanthan Gum
- 1 cup (240 cc) Heavy Cream
- 1 tbsp Vanilla Extract
- 1/2 tsp Sweetener (Confectioner's)
(Watch the video up in the post if necessary.) Whisk the egg yolks and stevia in a bowl until a pale yellow. Add the xanthan gum and whisk well.
Bring the heavy cream to almost a simmer in a saucepan. Add to the egg yolk mixture. QUICKLY whisk to combine, and then transfer the mixture to the saucepan.
Keep stirring the mixture with a spatula or whisk over low - medium heat. Don't stop! When it starts to thicken, stir 20 - 30 more seconds.
Turn off the heat and stir 20 - 30 more seconds. Add the vanilla and mix well.
Strain the custard cream through a fine mesh sieve to make it smooth. Place a piece of cling wrap over the custard. Stick the wrap to the custard by pressing lightly to prevent a film from forming on top of the custard.
Refrigerate for one hour or until cold.
Chaffles (Makes 4 chaffles)
While chilling the custard, preheat your mini waffle maker.
In a blender, combine all the ingredients well. (I use this SweetLeaf Stevia Powder)
When the waffle maker is ready, pour 1/4 of the batter.
Close the lid and cook 5 - 6 minutes. (Push down the lid of your waffle iron for several seconds while cooking.) Then remove with tongs.
Repeat with the remaining batter.
Let them cool completely.
Remove the custard from the fridge. Remove the wrap carefully and transfer to a bowl. Cream the custard with a whisk. If too thick, add a little bit of heavy cream. Place in a piping bag.
Cut a pocket into each chaffle by inserting a small sharp kitchen knife 1/4 of the circle rim slowly and carefully. Watch carefully as you go not to make big holes. (Tiny holes are probably inevitable. I had a few on each chaffle of mine as you can see in the photos and video.)
Pipe the custard into each pocket.
Dust with sweetener.
Serve immediately or chill for a couple hours. (Refrigeration makes them tastier in my opinion.)
Keep refrigerated. Eat within 2 - 3 days.
Calories 390 kcal, Protein 9.1 g , Fat 37.7 g, Carbohydrate 3.2 g, Fiber 0.6 g, Sugar 2.4 g
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