Easy Low Carb Cream Puffs

Easy Low Carb Cream Puffs

These light and luscious low carb cream puffs are gluten free and calorie conscious. Its great to know you can have an easy / low calorie cream puff on a low carb diet. Simple and straightforward, this recipe is delicious, and you can freeze them to defrost in a jiffy for special occasions. What could be better?

The secret is in the Carb Counters™ Mousse Mix… it works almost like magic to make fast and simple “puffs”. Usually a very time consuming job, these cream puffs are ready in 25 minutes and are extremely versatile. Just check the variations for plenty of ideas on adding your favorite filling or toppings. But, with that said, the basic filled puffs shown here are top drawer as far as I’m concerned. Light and elegant, its hard to replace that beautiful little “puff”. And at less than 1 net carb and a skinny 54 calories, what’s not to get excited about.

-Brenda

Ingredients

  • 3 egg whites (carton type pasteurized whites work fine)
  • 1 Pack Carb Counters’ Mousse mix, your preferred flavor of vanilla, chocolate or raspberry
  • 1/4 cup whipping cream

Directions

Preheat oven to 325°.

In medium size bowl, place 2 egg whites and whip on high for a couple minutes until soft shiny peaks form. Sprinkle 1 tablespoon Mousse Mix over top of
egg whites and blend in on low speed for a few seconds, just until mixed.
Place a piece of parchment paper on baking sheet (for easy cleanup) or use ungreased baking pan, and drop by spoonful 2’ apart, forming 6 “puffy mounds”. Bake for 20 minutes until puffs are light golden brown (as shown) . Remove, cool for 5 minutes and slice in half to fill. While baking, simply reuse the egg white bowl to make the filling:

To make filling, add remaining egg white to the bowl and whip for a minute or so, in bowl until soft peaks form. Sprinkle ½ tablespoon Mousse Mix on egg white and on low, blend in just till mixed. Set aside.
In another medium sized bowl, place whip cream and beat on high for a minute or two, until cream is whipped to soft peaks . Sprinkle in the remainder of the Mousse Mix and beat on low just until blended in.

Add egg white to whipped cream. Gently stir together and chill.
Fill each of the 6 puff halves with a heaping tablespoon of filling, replace tops and chill. To freeze, wrap each puff individually in plastic wrap and place upright in freezer container. Less than 1 net carb per cream puff, just 54 calories.

Variations:

Drizzle low carb chocolate over top.

For “custard” type fillings, use Carb Counters™ Whip It Up™ custard.

Add sliced strawberries to vanilla filled puffs.

Add red raspberries (fresh or frozen) to vanilla/chocolate or raspberry Mousse filled puffs.

Add unsweetened coconut flakes and/or coconut flavoring to vanilla or chocolate puffs.

Add sliced almonds to any flavor version puffs.

For almond puffs, add sliced almonds and almond flavoring to vanilla puffs.

For lemon cream puffs, add lemon flavoring/lemon juice to vanilla puffs.
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