Low Carb & Sugar Free Diplomat Cream Puffs. 2g carbs each.

Delightful, dainty morsels of high-end patisserie now fully certified and perfect for special occasions.

Ingredients For the choux pastry:

  • 50ml water
  • 1 medium egg (55g)
  • 25g unsalted butter
  • a pinch of fine Himalayan pink salt 
  • ½ tsp pure stevia powder 
  • 10g (1.5 TBSP) lupin flour 
  • 10g (1 TBSP) arrowroot starch

For the Diplomat cream:

  • 150g double cream
  • 1 large egg yolk
  • 1 tsp vanilla paste
  • ½ tsp pure stevia powder 
  • 1 TBSP erythritol 
  • ½ tsp unflavoured gelatine powder
  • 1 TBSP Sukrin Icing ‘sugar’
  • a few drops of vanilla extract 

For the chocolate drizzle:

  • 1 TBSP Diplomat cream
  • 10g (1 square) unsweetened 100% dark chocolate 
  • 1 tsp Sukrin Icing ‘sugar’ 
  • 1 tsp (5g) liquid coconut oil (you may need a little more, or none at all, depending on the chocolate you choose)

Instructions To make the choux pastry:

  1. whisk dry ingredients.
  2. bring water and butter to a simmer and immediately remove from heat, add dry ingredients and mix with a spatula.
  3. return to heat and keep mixing until a ball forms.
  4. transfer dough ball to a Pyrex or similar mixing bowl, and let it cool down.
  5. pre-heat oven to 175C fan.
  6. when the dough is barely warm, add egg and stir until you obtain an elastic paste that forms a ribbon when dropped from a height.
  7. spoon or pipe 6 equal mounds of dough onto a lined baking tray (parchment paper works better than silicone on this occasion).
  8. bake for 25 minutes, then turn oven off and leave puffs inside the oven (door ajar) to dry out.

To make the Diplomat cream:

  1. using a medium Pyrex or similar mixing bowl, whisk egg yolk with stevia powder and erythritol until pale and fluffy, then stir in gelatine powder.
  2. heat up 100g of cream with vanilla paste or seeds in a small, heavy base saucepan, until just before simmering point (when tiny bubbles start to form around the edge).
  3. slowly pour the hot cream over the egg yolk mix, whisking vigorously.
  4. transfer the mixture back into the saucepan you used for the cream, place it over medium heat and whisk until it thickens, at which point, remove it immediately from heat – it is imperative that you don’t let the mixture reach simmering point, or the egg will separate and you’ll have a curdled mess in your hands, instead of a lovely smooth custard.
  5. transfer the thickened custard (Crème Pâtissière) back to the mixing bowl and leave it to cool down, then put it to the coldest part of your fridge to set.
  6. refrigerate another mixing bowl, and use it to whip 50g of cream with icing sugar and vanilla extract until soft peaks forms.
  7. now combine the whipped cream (Chantilly) with the set Crème Pâtissière and your Crème Diplomate is ready.

To fill the puffs:

  1. cut each puff horizontally so as to have a top and bottom half for each one.
  2. reserve 1 TBSP of the Diplomat cream and spoon the rest over the 6 bottom halves.
  3. cover with the top halves.

To make the chocolate drizzle:

  1. chop the chocolate square and mix it with the reserved Diplomat cream, icing ‘sugar’ and coconut oil.
  2. warm up the mixture over a bain-marie or in the microwave, until liquid enough to be piped or drizzled.
  3. use the chocolate to decorate your puffs as you wish, then refrigerate them for 1-2 hours before serving.

NotesKeep refrigerated for up to 3 days. No need to cover.


  • Yield: 6
  • Serving: 1
  • Calories: 191
  • Fat: 19g
  • Net Carbs: 2g
  • Protein: 3g

Recipe type: DessertsCuisine: Ketogenic. Sugar Free. LCHF. Low Carb. Grain Free. Gluten Free.Prep time:  40 minsCook time:  35 minsTotal time:  1 hour 15 mins

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