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.comKeto Éclair - It's all French to me - Greek goes Keto versiongreekgoesketo.comRecommended to you based on what's popular • Feedback
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