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–+ servings

Paris Brest Keto Praline

Created in 1910 to celebrate the Paris-Brest-Paris bicycle race, this wheel-shaped choux ring filled with praline cream is one of France's great pastry masterpieces.
Print Recipe
Prep Time: 45 minutes
Cook Time: 40 minutes
Total Time: 1 hour 25 minutes
Course: Dessert
Cuisine: French
Servings: 8 servings
Calories: 480kcal

Ingredients

  • 180 ml water keto choux ring
  • 80 g butter keto choux ring
  • 120 g almond flour keto choux ring
  • 4 eggs keto choux ring
  • 100 g hazelnuts (toasted, skinned) praline mousseline
  • 60 g almonds praline mousseline
  • 3 tbsp allulose praline mousseline
  • 400 ml heavy cream praline mousseline
  • 200 g cream cheese praline mousseline
  • 3 tbsp erythritol praline mousseline
  • 1 tsp vanilla praline mousseline
  • flaked almonds, powdered erythritol topping

Instructions

  • Make choux: boil water and butter. Beat in almond flour. Cool, beat in eggs one at a time. Pipe a ring (20cm diameter) onto a parchment-lined sheet. Scatter flaked almonds.
  • Bake at 200°C for 35–40 minutes until very deep golden. Pierce all over. Cool completely.
  • Make praline: toast hazelnuts and almonds with allulose in a pan until amber caramel coats the nuts. Pour onto parchment, cool, blend to a rough paste.
  • Make cream: beat cream cheese with erythritol. Fold in whipped cream and praline paste.
  • Slice ring horizontally. Pipe praline cream generously into the base.
  • Replace top. Dust with powdered erythritol. Refrigerate until serving.

Nutrition

Serving: 1serving | Calories: 480kcal | Protein: 8g | Fat: 42g | Fiber: 4g
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