Keto Chaffle Cream Puffs with Custard Filling - Low Carb, Gluten Free, Sugar Free, Dessert Chaffle
5 from 1 vote
Print

Keto Chaffle "Cream Puffs" with Custard Filling / Low Carb / Gluten Free / Sugar Free

Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Servings 4
Calories 390 kcal
Author Miyuki

Ingredients

Chaffles

  • 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

Custard Filling

  • 4 Egg Yolks
  • 1 tbsp Stevia Powder
  • 1/4 tsp Xanthan Gum
  • 1 cup (240 cc) Heavy Cream
  • 1 tbsp Vanilla Extract

To Dust

  • 1/2 tsp Sweetener (Confectioner's)

Instructions

Custard Filling

  1. (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.

  2. 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.

  3. 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.

  4. Turn off the heat and stir 20 - 30 more seconds. Add the vanilla and mix well.

  5. 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.

  6. Refrigerate for one hour or until cold.

Chaffles (Makes 4 chaffles)

  1. While chilling the custard, preheat your mini waffle maker.

  2. In a blender, combine all the ingredients well. (I use this SweetLeaf Stevia Powder)

  3. When the waffle maker is ready, pour 1/4 of the batter.
  4. 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.
  5. Repeat with the remaining batter.
  6. Let them cool completely.

Assembly

  1. 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.

  2. 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.)

    Keto Chaffle Cream Puffs with Custard Filling - Low Carb, Gluten Free, Sugar Free
  3. Pipe the custard into each pocket.

  4. Dust with sweetener.
  5. Serve immediately or chill for a couple hours. (Refrigeration makes them tastier in my opinion.)

Recipe Notes

Keep refrigerated. Eat within 2 - 3 days.

Per Serving:
Calories 390 kcal, Protein 9.1 g , Fat 37.7 g, Carbohydrate 3.2 g, Fiber 0.6 g, Sugar 2.4 g