📍 Where this dish comes from: Paris · The Louvre
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Discover the history of this region →
Ethereal pastry puffs filled with vanilla Chantilly cream and drizzled with warm dark chocolate sauce — the timeless French party dessert. This keto choux uses almond flour to create pastry puffs that puff slightly less dramatically but taste just as buttery and rich, carrying their cloud of sweetened cream with equal grace.
What You’ll Need
Servings: 6 servings
Calories: 420kcal
Ingredients
- 120 ml water keto choux
- 60 g butter keto choux
- 80 g almond flour keto choux
- 3 eggs keto choux
- 1 pinch salt keto choux
- 1 pinch sweetener keto choux
- 400 ml heavy cream Chantilly filling
- 3 tbsp erythritol Chantilly filling
- 1 tsp vanilla Chantilly filling
- 100 g 85% dark chocolate chocolate sauce
- 100 ml heavy cream chocolate sauce
- 1 tbsp erythritol chocolate sauce
- 1 tbsp butter chocolate sauce
Instructions
- Preheat oven to 200°C. Make choux: boil water, butter, salt. Add almond flour, beat vigorously to a dough. Cool 5 minutes. Beat in eggs one at a time.
- Pipe small walnut-sized mounds on a lined baking sheet. Bake 22–25 minutes until golden. Pierce each base. Cool on a rack.
- Whip cream with erythritol and vanilla to firm peaks. Fill a piping bag.
- Make chocolate sauce: heat cream, pour over chopped chocolate and erythritol. Stir smooth. Add butter.
- Pierce the base of each puff. Pipe Chantilly inside until puff feels heavy.
- Stack on a serving plate.
- Pour warm chocolate sauce over. Serve immediately.
Nutrition
Serving: 1serving | Calories: 420kcal | Protein: 8g | Fat: 36g | Fiber: 3g
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Health Benefits
- Dark chocolate sauce provides flavanols, an active area of research regarding vascular health.
- Almond flour in the choux provides arginine and manganese, nutrients relevant to blood vessel and bone health.
- Erythritol in the filling provides sweetness with minimal impact on blood sugar.