Ingredients
For the Choux Pastry:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup unsalted butter
- 1/2 cup water
- 1/2 teaspoon salt
- 4 large eggs
- 1 tablespoon erythritol or a keto-friendly sweetener
For the Keto Praline Cream:
- 1/2 cup almond butter or hazelnut butter
- 1/4 cup heavy cream
- 2 tablespoons powdered erythritol or a keto-friendly sweetener (adjust to taste)
- 1 teaspoon vanilla extract
For the Topping:
- Crushed or chopped keto-friendly nuts (e.g., almonds or hazelnuts)
Instructions:
1. Prepare the Choux Pastry:
a. Preheat your oven to 375°F (190°C).
b. In a saucepan, combine the water, butter, salt, and sweetener. Bring to a simmer over medium heat.
c. Once the mixture is simmering and the butter has melted, remove it from the heat.
d. Add both almond and coconut flour to the saucepan and stir vigorously until a smooth dough forms.
e. Let the dough cool for a few minutes to avoid cooking the eggs when added.
f. Gradually add the eggs, one at a time, stirring vigorously after each addition until fully incorporated.
g. Line a baking sheet with parchment paper or a silicone baking mat. Shape the dough into a ring or desired shape using a pastry bag or a spoon.
h. Bake in the preheated oven for about 25-30 minutes, or until the choux pastry is golden brown and puffed up. Avoid opening the oven door during baking, as it can cause the pastry to deflate.
2. Prepare the Keto Praline Cream:
a. In a mixing bowl, combine the almond or hazelnut butter, heavy cream, powdered erythritol, and vanilla extract. Mix until smooth and creamy. Adjust the sweetness to your liking.
3. Assemble the Keto Paris-Brest:
a. Once the choux pastry has cooled, carefully slice it in half horizontally.
b. Spread the keto praline cream evenly on the bottom half of the pastry.
c. Place the top half of the pastry back on top of the cream.
4. Garnish and Serve:
a. Sprinkle the crushed or chopped keto-friendly nuts on top of the pastry.
b. Slice and serve your keto Paris-Brest. Enjoy!
Nutrition for one serving (1/8th of the recipe):
- Calories: 335
- Total Fat: 30g
- Saturated Fat: 10g
- Monounsaturated Fat: 12g
- Polyunsaturated Fat: 3g
- Total Carbohydrates: 7g
- Dietary Fiber: 4g
- Sugars: 1g
- Net Carbs: 3g
- Protein: 8g
