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

These Keto Chaffle "Cream Puffs" are heavenly!
And I'm still sharing my recipes...
- Recipe in comments

[KetoDietChannel]

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Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes


-- 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
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.

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.

- Assembly
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.)


-- 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

[Mello]

I made this recipe and it’s so good! Instead of making two big chaffles I made a bunch of little ones...they looked like snowflakes ❄️. I then put a couple of spoonful of the cream on them and folded them. They were amazing! I will make these for Xmas. 2 minis was all I could eat after my lunch.

[heavenlythoughtspodcast]

Your channel is absolutely incredible thank you so much for these recipes!!👏🏾👏🏾👏🏾👏🏾

[pseudorca]

Wow, so beautiful! Thanks Miyuki, it looks so delicious. I will be definitely making this. :-)

[heavenlythoughtspodcast]

Could you use almond milk instead of heavy cream???

[EmilyGloeggler]

I love the idea but Xantham gum is toxic for me. I need a healthier substitute