DirectionsStep1Before you start, make sure your butter is softened and eggs are at room temperature.Step2Place the egg whites in a deep bowl. Add sea salt and citric acid and sweetener. Start beating them with an electric mixer and don't stop until they create a firm meringue. This depends on your mixer, maybe it will take f…Step3When meringue is firm, add powdered lemon zest and coconut flour. Now mix gently with a whisk. The meringue will fall a little, but don't worry.Step4Line a large baking sheet with a parchment paper and put the egg white mixture into a pastry bag and squeeze it to create round shapes. Make them approximately 4 cm in diameter and leave some space in betwee…Step5bake them in the oven at 130oC (260oF) for 30 minutes. In the meantime prepare the cream.Step6Beat the softened butter with the sweetener and all the flavourings of your choice. This part is really important to be patient. Beat the butter for at least 10 minutes or as long as you need to get it fluffy and creamy.Step7Using a small whisk, beat the egg yolks and slowly add 100 ml of hot boiling water. Ass you are adding the water, whisk the eggs energetically.Step8Add the egg yolk mixture to the butter spoon by spoon. Keep mixing at a high speed. As time passes the cream will become thick.Step9When the pastries are baked, let them cool down before you try to unstick them from the parchment paper. If they are breaking, then use a sharp knife to gently de-attach them from paper.Step10Place the filling cream into a pastry pipe with a star attachment. Fill the pastries with cream and be generous. I created 3 layers, you can make only 2.Step11This butter based cream hardens (takes the icing texture) totally in the refrigerator, so make sure you have them at room temperature at least 15 minutes before serving. At room temperature, it becomes …IngredientsIngredients7 Large Egg Whites (fresh, room temperature)⅚ teaspoonSea Salt¼ teaspoonCitric Acid (You can use 2 tbsp lemon juice)1 teaspoonPowdered Dried Lemon Zest (See the recipe notes)1 tablespoonMonk Fruit Blend (or powdered stevia, See the recipe notes)2 tablespoonsCoconut Flour250 gramsSoftened Butter7 Large Egg Yolks100 millilitersBoiling Water4 tablespoonsMonk Fruit Blend (or powdered stevia)1 tablespoonPowdered Orange Zest1 tablespoonDark Rum Flavouring (you can use real rum)1 teaspoonVanilla Extract⅓ teaspoonNutmegSee moreFrom greekgoesketo.comRecipeDirectionsIngredientsExplore furtherKeto Diet - Sugar Fee and Gluten Free Profiteroles and Eclairsyoutube.comThe Best Low-Carb Creme Patissiere KetoDiet Blogketodietapp.comLow Carb Profiteroles Recipe Keto Dessert - YouTubeyoutube.comKeto Cream Puffs Carb Managercarbmanager.comChocolate Eclairs / Profiteroles – Keto Fitness Clubketofitnessclub.comRecommended to you based on what's popular • Feedback
Profiteroles
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WEBJul 13, 2021 · 2 large eggs, beaten. · Place the water, butter, and double cream in a saucepan over a low heat until melted. · Remove from the heat and sprinkle a little of …
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WEBJun 16, 2021 · Keto Bavarian cream (bavaroise) 3 Pour 300 g of the mixture into a second container to make the cocoa cream. 4 In a small bowl, mix the cocoa powder, almond …
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WEBDec 8, 2016 · Heat oven to 400F/200C and line 1 baking sheets with baking parchment. Sieve the flour, cocoa and sugar into a bowl. …
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WEBAug 8, 2011 · Low-Carb Profiteroles, Éclairs and Churros. Back in 2003, I came up with a recipe for Choux dough, to make Profiteroles and Éclairs and the recipe stood the test …
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WEBSep 27, 2022 · Instructions. Preheat oven to 425°F (220°C). Line 2 baking sheets with parchment paper or a nonstick baking sheet. It’s very important to not grease the pan - it will cause the pastries to flatten! Combine …
WEBPreheat the oven to 220°C. In a bowl add the ground almonds, coconut flour, psyllium husk, xanthan gum and mix. In a small saucepan, add the water, 30g butter, sweetener and salt. Bring to the boil, stirring …
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WEBMay 21, 2018 · Preheat the oven to 425 degrees and adjust a rack to the middle position. Line a large baking sheet with parchment paper. Fit a pastry bag with a 1/2-inch round tip and fill the bag with the pastry. Pipe …
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WEBJul 14, 2023 · Add the corn starch, flour and sugar into a large mixing bowl and use a whisk to combine. Add the egg yolks and whisk until well combined and smooth. Place a sieve over the bowl and add a quarter of …
WEBBefore starting, preheat the oven to 375ºF.Line a baking sheet with parchment paper.Gather all required baking tools. Combine 1/2 cup milk, 3 tbsp butter, 1 tsp brown sugar and 1/8 tsp salt in a medium pot over …
WEBAug 10, 2018 · In a saucepan over low heat, add the whipping cream and the honey. As soon as the first bubbles appear, turn off the heat and add the chopped chocolate. Mix well with a wooden spoon until the …
WEBDec 28, 2018 · Preheat the oven to 480°F (250°C) et line a large baking sheet with parchment paper. Place a large mixing bowl in the refrigerator. In a medium saucepan, heat water, milk, salt and sugar on low heat. …
WEBPastry. Preheat oven to 355F. Separate Eggs into two bowls. Add the Cream Cheese to the Yolks – mix until smooth and lump free. Add the salt and Cream of Tartar to the white and beat until stiff. Gently fold the Yolk …
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WEBNov 7, 2018 · Use 2 cups/500ml whipping cream, 1/4 cup white sugar and 1 tsp vanilla extract. Place in bowl and whip with electric beater or stand mixer until firm peaks form. Transfer to piping bag and pipe into …
WEBJan 5, 2020 · Preheat the oven to 200°C ( 390°F) (without fan). Line a baking tray with greaseproof paper. Place the water, butter and salt in a large saucepan over medium-high heat until the butter has melted and …
WEBInstructions. Preheat your oven to 180 degrees. Divide your pastry into 8 and roll each section into a ball. Spray a baking try with a bit of Fry Light, and place your pastry balls …
WEBJun 17, 2020 · Light pastry filled with cream and topped with chocolate, low carb profiteroles. 3 from 1 vote. Print Pin. Course: Desserts. Cuisine: French. (unless you are used to high cocoa content chocolate). …