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by Brenda Bennett 9 Comments
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Have you ever had a gigantic cream puff at a bakery? Oh so Delicious but huge! These are little or actually normal size, but pack a punch in taste, and will leave you just as satisfied!
Warning!! Read no further if you're opposed to using real BUTTER, real cream and real eggs. All three are used in this recipe and without shame. 🙂
108 calories and 3 Weight Watchers Points+ aren't bad for a decadent dessert you can serve your family on a special holiday.
White whole wheat flour is used here although if you only have whole wheat or whole wheat pastry flour I believe they would would equally as well. Do not substitute gluten free flour for this, it will not work. I've tried no other flours so I can't say whether almond or coconut or spelt would work either.
Once cooled the top slices off easy then fill without whatever yumminess you want inside. You could use yogurt, fresh fruit, coconut cream, cool whip (although I don't use it as it has so much artificial junk in it) or just stick with the recipe because it's quite perfect as is.
Hubby and the kids LOVED these! You'll never know whole wheat flour is used here when using white whole wheat. You can serve this to anyone on Easter and they'll never know sugar is not added either. They are perfect party finger food!
Looking for an easy no bake Easter candy for kiddies? Try these and made in 5 minutes!
Nutrition Info
Servings: 14* Calories per serving: 108* Fat: 11g* Cholesterol: 77mg* Sodium: 22mg* Carbs: 2g* Fiber: 0g* Sugars: 0g* Protein: 2g* Points+: 3*
*Adapted from Giada's Parmesan Profiteroles recipe.
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Whole Wheat Sugar-Free Cream Puffs
Prep Time15 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr
Servings: 14
Author: Brenda Bennett
Ingredients
- ½ cup water
- ¼ cup butter unsalted
- pinch salt
- ½ cup white whole wheat flour
- 2 packets powdered stevia
- 3 eggs
Cream filling
- 2 cups heavy cream
- ½ teaspoon liquid vanilla stevia
Instructions
Preheat oven to 350 degrees.
Place parchment paper on a baking sheet.
Combine water, butter, and salt in a sauce pan over medium heat.
Bring to a boil until butter melts.
Mix flour and stevia together then add to sauce pan, stir for a minute.
Cook for five minutes.
Using a wooden spoon, add one egg at a time and stir thoroughly until combined. Spoon 14 mounds and drop onto parchment paper spacing each 2 inches apart. Bake 45 minutes until puffed and golden brown.
Allow to cool completely before filling.
With an electric mixer, beat cream and liquid stevia together until light and fluffy. Refrigerate until ready to fill puffs.Once puffs are cooled, slice off top and add cream filling.
Keep refrigerated.
Tried this recipe?Mention @sugarfreemom and tag #sugarfreemom, I'd love to see your dish!
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
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Reader Interactions
Comments
elib
hi there,
would using sprouted spelt flour work?Reply
Brenda
Can't say as I've not tested using that flour.
Deepa
Hi Brenda
Can you please let me know how.many grams of stevia is two packs. I don't live in America and the packs here are differentReply
Naomi B.
Thank you! I've been looking for a cream puff recipe that would let me use 100% whole wheat pastry flour. I have a mill, and I'm tired of the slightly "off" flavor of some storebought flours... I'd like to be able to always use very fresh flour. The other recipes I've looked at all call for all-purpose flour along with the whole wheat, or just a token 1/4 C whole wheat -- but the recipes are labeled "whole wheheat cream puffs" anyway. A bit misleading. Thank you again! I adore real butter and cream.
Reply
Kristy
these look great! I only have a powdered stevia, how much would I use in the whipped cream?
Reply
Brenda
I would use 1/4 teaspoon to start, taste it and add another 1/4 teaspoon if needed before it's completely whipped up.
Teri
hmmm, never heard of stevia vanilla. But, I've been looking for recipes to use a huge bag of stevia that I bought.
Reply
Samna
Hi:
I like the recipe a lot , and would like to make these puffs in 2 batches. One following the same recipe and the other with sugar. How do i make it with sugar? What will be the measurement?
ThanksReply
Brenda
Hmmm, I'm sorry but I don't use sugar at all. I'd guess and say 1/4 cup mixed in with the flour before adding to the sauce pan.
