Low-Carb Strawberry Cream Puffs Recipe - Simply So Healthy (2024)

Desserts, Recipes, Uncategorized | 15 comments

These Low-Carb Strawberry Cream Puffs make a dreamy dessert. This dessert is perfect for Valentine’s day and can be part of a ketogenic, low-carb, Atkins, LC/HF, gluten-free, or Banting diet.

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Valentine’s day is quickly approaching! Have you made plans with your special someone? May I suggest this spectacular dessert! These Low-Carb Strawberry Cream Puffs will make your Valentine swoon. Velvety, strawberry-scented cream is sandwiched between delicate vanilla flavored puffs. The golden color of the pastry looks beautiful with the light pink filling. Add a strawberry to garnish and you have a dessert even cupid would be proud of.

The puffs in this recipe are similar to cloud bread. I don’t know where this bread started or who made it first, but what I do know is that it’s delicious! Cloud bread is made from cream cheese and eggs. The eggs are separated and the whites are beat into meringue. The yolks and cream cheese are blended together, then the meringue is folded in. When it’s baked, this concoction turns into a light, delicious and cloud-like bread–hence the name. We have found that sweetened-up cloud bread makes a heavenly base for desserts.

There are a few tips to making cloud bread. First of all, be sure all ingredients are at room temperature. By room temperature, I mean they need to sit out at least half an hour or more to give them time to actually become room temperature. Don’t try to shave off time and make the bread after they’ve been out of the fridge for only ten minutes. You will end up with yolks with globs of white stuff floating in them. Yep, I’m guilty! If this does happen to you, don’t worry, just let the mixture warm up a little more and beat it again.

Another advantage of having the egg whites at room temperature is that warmer egg whites form meringue faster and easier. This brings me to my second bit of advice for this recipe. Make sure any bowls or beaters you use with the egg whites are impeccably clean. I suggest using a metal bowl because it’s easier to get clean. Grease loves to stick to plastic and any bit of grease will keep the meringue from forming.

Speaking of grease, egg yolks contain lots of fat, so you need to separate the eggs cleanly. Even a tiny bit of yolk will ruin the meringue. I suggest separating each egg into a separate container before adding the white to the other whites. This way, if yolk contaminates one white, it only ruins the one white, not the whole batch. If you do get a bit of in one of the whites, no worries, just put it in an air-tight container use if for another purpose.

While these little pastries make a perfect Valentine’s treat, they can add a sweet ending to any meal. Don’t have a Valentine? Lucky you! That means you don’t need to share.

If you love strawberries and are looking for some other low-carb strawberry treats, you might want to try these Strawberry Shortcake Cups from Divalicious Recipes, my Low-Carb Strawberry Cheesecake Chia Puddingor my Low-Carb Strawberry Cream PopsiclesEnjoy!

-Annissa