Food Health

Dieting With No Snacks in Sight: Try a Low Carb Cream Puff Dessert

Robert
Written by Robert

I don’t know about you, but after school or work, when dinner could not possibly seem farther away, is when I fall pray to snacking and eating pretty unhealthy foods. Chips and cookies seem a lot more fulfilling than celery sticks and hummus to be honest. Especially if you are on a low carb diet, where you options basically consist of meat or a cheese stick. The problem is, they are full of processed sugars and flours, and will pack on the pounds around your midsection. Not giving into temptation is easier said than done. But with these low carb cream puffs, you can snack away without packing on the pounds. They’re really ideal for on the go snacking as well, but I like to eat them while just sitting on the couch and watching Oprah. So go ahead and get those ingredients ready!

You will need these items:

  • ¾ cup of unsweetened soy milk
  • 2 tablespoons butter
  • ¼ cup of Splenda
  • 1/8 tablespoon of salt
  • ¾ sifted soy flour
  • 3 eggs
  • 1 cup of heavy whipping cream
  • ½ a pack of Jell-O sugar free white chocolate pudding mix

Combine the milk, butter, Splenda, and a salt in a heavy saucepan. Begin by cooking on a medium heat until the butter has melted in the saucepan. Also make sure to stir the mixture constantly. Begin to slowly add the flour to the mixture. Get a spoon and begin to stir until the mixture becomes smooth and very thick. You will know it is at the right thickness by if it is thick like pudding. It wont form a ball like regular cream puffs however.

Once that is complete, turn off the heat and proceed to beat in one egg. Beat well until the egg is fully incorporated into the mixture. Continue to do this with the rest of the eggs one at a time. Make sure to beat well after each addition of each egg. While doing this go ahead and preheat your oven to 450°F.

Divide the batter between 12 nonstick or muffin tins sprayed with Pam. Bake for about 8 minutes. Once that is complete, turn the heat down to 350° and continue to bake for another 20 minutes. Once done, take them out and cool for around 10 minutes. Once they are cool break off the tops of the puffs using a fork and allow them to cool and dry.

For the filling, whip the heavy whipping cream and well as the Jell-O sugar free white chocolate pudding mix until it is thick, smooth and fluffy. Divide evenly between the cream puffs. Also if you like you can top them with a sugar free chocolate sauce. There should be 12 cream puffs. Each cream puff should be around 2.5 carbohydrates per serving.

About the author

Robert

Robert