Light pastry filled with cream and topped with chocolate, low carb profiteroles
low carb profiteroles

Light pastries filled with cream and topped with chocolate, profiteroles and eclairs are a joy for many, but can they be safely eaten when you have gestational diabetes without causing high spikes in blood glucose levels? Well, you can now with my wheat flour and sugar-free profiteroles!

Traditional profiteroles and eclairs are made with choux pastry made from refined white flour. They also contain sugar, so they aren’t the best choice for anyone who needs to follow a low-carb diet.

However, these low-carb profiteroles are made from ground almonds, packed with protein and natural fats, which help pair the carbs in the chocolate topping, meaning blood glucose levels remain lower and more stabilised!

I will say now, please do not expect these profiteroles to puff up into little round balls with hollow middles like normal choux pastry profiteroles because using these ingredients they just won’t. They will be like little domes with flat bottoms! However, I think these work pretty well for a low-carb choux pastry alternative!

This recipe uses a product called xanthan gum. This product is available to purchase in most larger supermarkets and is often found in the ‘free from grocery’ section. It is an important ingredient in this recipe and should not be missed, as it helps the structure of the choux pastry. The brand of xanthan gum I use is Dove’s Farm and it costs around £3.00 for 100g tub.

Doves Farm xanthan gum

This recipe also uses ground arrowroot powder. This can also be bought in most larger supermarkets from the brand Dr. Oetker. It is usually found in the baking aisle. You can purchase larger quantities online, and it is a handy ingredient for thickening and binding. It is used in this recipe to help create a lighter choux pastry.

These profiteroles/eclairs are best prepared and eaten on the same day. As they are filled with fresh cream, they will only last 2-3 days if kept in the fridge, and the pastry can go soggy. I have not tried freezing these.

You can add the GD UK Caramel Sauce to these profiteroles or eclairs if you have a GD UK Recipe Subscription and feel you would like that extra indulgent treat! The Millionaire’s Shortbread/Banoffee Pie caramel or the vegan Caramel Slice caramel will work perfectly for this and help the pairing even more!!

low carb profiteroles

Profiteroles

Light pastry filled with cream and topped with chocolate, low carb profiteroles
3 from 1 vote
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Course: Desserts
Cuisine: French
Diet: Diabetic, Gluten Free, Vegetarian
Keyword: choux pastry, cream cakes, eclairs, profiteroles
Free or Subscription Recipe: Free Recipe
Free from: coconut, gluten
Prep Time: 10 minutes
Cook Time: 15 minutes
Resting time: 20 minutes
Total Time: 45 minutes
Servings: 12 profiteroles
Calories: 204kcal
Author: Jo Paterson

Ingredients

For the choux pastry

  • 50 grams butter (or dairy free spread)
  • 60 ml water
  • 50 grams ground almonds finely ground
  • 0.5 tsp xanthan gum
  • 1 tbsp ground arrowroot powder
  • 2 tbsp xylitol or erythritol sweetener
  • 2 large eggs

For the filling

  • 300 ml double cream (or Elmlea Plant based double cream alternative)

For the topping

  • 100 grams dark chocolate

Instructions

  • Preheat the oven to 200°c (fan assisted)
  • If your ground almonds are quite course, then this recipe really benefits from popping the ground almonds into a food processor to blitz them down to a finer texture. If you don’t have the equipment to do this do not worry though. Start by combing the ground almonds, xanthan gum, ground arrowroot powder and sweetener in a bowl, mixing to remove any clumps
  • Add the water and butter to a saucepan and heat on medium-high heat to melt the butter and bring to a boil
  • Remove the saucepan from the heat, add the ground almond mixture and stir vigorously to combine and pull together. The dough should start to form and pull away from the edges of the pan when stirring
  • Continue beating until the dough is cool enough to touch and then add the eggs one at a time, beating well to combine each one before adding the next
  • Don’t worry if the dough looks lumpy or split, keep beating and it will come back together to form a wet dough ball
  • Spoon or pipe the dough onto a lined baking tray (it will be slightly runny and will spread slightly, so leave a large enough gap between each one so that they don’t touch) and using wet fingers, push gently around the edges and on top to form round profiteroles (or you can make longer eclairs if you prefer). The water will help create a more shiny pastry on top too. Flick more water with your fingers across the baking tray as this will help create steam in the oven and helps the cooking of the pastry
  • Place the baking tray in the centre of the oven and bake for 15 minutes or until they puff up slightly and look golden on top. When cooked, remove from the oven and allow to cool to room temperature
  • As these profiteroles are not hollow like normal choux pastry, they need to be sliced in half to create a profiterole or eclair that can be filled
  • When the profiteroles are completely cooled they can then be filled (if you try to do this when they are warm, the cream will melt and run out). Add the double cream to a bowl and whisk using an electric hand whisk for a few minutes until it forms a thick pipeable consistency. This can also be whisked by hand but takes much much longer (and strong arms!)
    whipped cream
  • The whipped cream can be spooned into the profiteroles/eclairs. or you can pipe it on using a piping bag and nozzle
  • For the topping, break the chocolate into small pieces and microwave in 30 second bursts, stirring between each burst until the chocolate is fully melted (do not microwave for too long in one go or you may burn your chocolate). Chocolate can also be melted in a bowl over hot water if you do not have a microwave. Once the chocolate is fully melted, allow it to sit a room temperature for a little while so that it thickens to the consistency you would like. You can then drizzle, pipe or spoon the chocolate on top of each profiterole/eclair
    low carb profiteroles

Notes

The ground almonds in this recipe cannot be substituted for coconut flour – these two ingredients work very differently in baking. 
If you use a dark chocolate over 70% cocoa content, you may find the chocolate too strong or bitter (unless you are used to high cocoa content chocolate). Although the higher the cocoa content, the less sugar the chocolate has, this recipe is extremely well paired with the ingredients used, so a lower cocoa content chocolate CAN be used. Milk chocolate can also be used in this recipe if you prefer milk chocolate to dark. However, this will increase the carb content, meaning the profiteroles/eclairs could benefit from some extra pairing if you choose to do this.

SWEETENERS
You do not have to use any sweeteners in this recipe if you do not wish to, however this means that the only sweetness comes from the chocolate and the almonds (which for a majority is not going to be sweet enough).
NOTE: For the best outcomes with this recipe, it is best to use the recommended ingredients in the quantities stated.

Nutrition

Calories: 204kcal | Carbohydrates: 6g | Protein: 3g | Fat: 19g | of which saturates: 10g | Fibre: 1g | of which sugars: 2g