powder puff for powder

PALEO & KETO COCOA PUFFS

These crunchy, chocolatey keto cocoa puffs are made with just six simple ingredients and make a delicious breakfast the whole family will love!

INGREDIENTS

  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1/4 cup cocoa powder or cacao powder
  • 6 tbsp coconut oil
  • 1/4 cup keto maple syrup (or regular maple syrup if not low-carb)
  • 1 egg white

INSTRUCTIONS

Step 1: Preheat your oven to 350°F and line a baking sheet with parchment paper.

Step 2: In a large mixing bowl, combine all ingredients and mix until a dough forms.

Shaping Options

  • Option 1: Roll small portions of dough (about 1/4 teaspoon each) into balls and place them on the baking sheet in a single layer.
  • Option 2: Transfer the dough to a piping bag and pipe small dots directly onto the parchment paper. They won’t be perfectly round but will bake just fine.
  • Option 3: Roll the dough between two sheets of parchment paper into a thin layer. Score it into small 1/2-inch squares using the back of a knife. Once baked and cooled, break them apart.

Step 3: Bake for 13-14 minutes, or until crispy. If using Option 3, check for doneness at 10-11 minutes.

Step 4: Remove from the oven and let the cocoa puffs cool completely—they will become crunchier as they cool.

Enjoy with your favorite milk!

STORAGE: THESE ARE BEST EATEN FRESH BUT CAN BE STORED IN AN AIRTIGHT CONTAINER AT ROOM TEMPERATURE FOR UP TO A WEEK. IF THEY SOFTEN, RE-BAKE AT 350°F FOR 5 MINUTES TO CRISP THEM UP AGAIN.

THE BEST CUSTARD FILLING CREAM PUFFS

For the best custard filling in cream puffs, rule number one is to cook over low heat. It takes at least 20 to 25 minutes for the pastry cream to thicken, and raising the temperature to speed it up may cause the mixture to curdle.

Rule number two is to use a heavy saucepan, stir constantly, and practice patience for the perfect vanilla pastry cream filling.

Rule number three: Stirring continuously, making sure to cover the entire bottom and corners of the pan, helps prevent scorching and ensures an even heat distribution throughout the mixture.

INGREDIENTS

For the Pastry:

  • 2 3/4 cups unbleached all-purpose flour
  • 1/8 tsp salt
  • 1/2 tsp baking soda
  • 2 cups water
  • 9 1/2 tbsp butter
  • 6 large eggs

For the Custard:

  • 1 cup sugar
  • 1/2 cup flour
  • 1/4 tsp salt
  • 3 cups whole milk
  • 4 egg yolks
  • 3 tbsp unsalted butter
  • 1 1/2 tsp vanilla extract
  • 1 tbsp rum

DIRECTIONS 

For the Pastry:

  • Preheat the oven to 425°F and line a cookie sheet with parchment paper. Sift together the flour, salt, and baking soda, then set aside.
  • In a heavy saucepan, heat the water and add the butter. Once the butter has melted, remove the pan from the heat and stir in the flour mixture all at once. Beat with a wooden spoon, then return the pan to medium-high heat, stirring until the dough pulls away from the sides of the pan.
  • Remove the pan from the heat again, and add the eggs one at a time, beating well with a wooden spoon or hand mixer after each addition until fully incorporated.
  • Transfer the batter to a pastry bag fitted with a ½-inch tip. Pipe 3-inch puffs about ½ inch apart onto the prepared cookie sheet.
  • Bake for 20 minutes or until golden brown. Once done, carefully slit the side of each puff with a knife to allow steam to escape and prevent sogginess inside. Move the puffs to a cooling rack and let them cool completely.

For the Custard:

  • In a saucepan over moderate heat, whisk together the sugar, flour, and salt. Gradually add the milk, cooking and stirring until the mixture thickens and starts to bubble.
  • Reduce the heat and continue stirring for 2 minutes, then remove the pan from the heat. In a small bowl, gradually add a little of the hot cream mixture to the egg yolks, whisking constantly. Slowly pour the egg mixture back into the pan and bring it to a gentle boil. Cook for 2 more minutes, then add the butter, rum, and vanilla extract. Remove from the heat and transfer the custard to a shallow bowl to cool. Place plastic wrap directly on the surface of the custard to prevent a skin from forming. Refrigerate until completely chilled.
  • Once the custard has cooled, pipe it into the opened pastry shells until they are full. Top with a cherry and dust with powdered sugar before serving. Enjoy!