Gluten Free, Low Carb & Keto Cheese Puffs

These gluten free and keto cheese puffs (i.e. gougères) are pure cheesy bites of heaven at just 0.3g net carbs a pop (!!). Scrumptious, yet simple!

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Course Dessert

Cuisine Dairy Free, Gluten Free, Ketogenic

Prep Time 15

Cook Time 25

Total Time 40

Servings cheese puffs

Calories 42kcal

Ingredients

For the gluten free & keto cheese puffs

36 g almond flour
21 g golden flaxseed meal finely ground (or coconut flour)*
4 g whey protein isolate or psyllium husk*
1/2 teaspoon xanthan gum
80 ml water
28 g grass-fed butter or coconut oil
1/4 teaspoon kosher salt
2 eggs lightly beaten
1 teaspoon baking powder
1 1/2 teaspoon paprika optional
1/4 teaspoon garlic powder optional
1/8 teaspoon onion powder optional
90 g gruyere or cheddar cheese grated

Metric - US Cups

Instructions

See recipe video for guidance on the 'choux pastry' methodology!
Preheat oven to 450°F/220°C. Line a baking tray with a baking mat or parchment paper.
Whisk together in a medium bowl almond flour, finely ground flaxseed meal, whey protein and xanthan gum. Set aside.
Heat up water, butter and salt in medium pot (or Dutch oven) until it just begins to simmer. Lower heat to low and add in flour mixture, mixing constantly to incorporate. Continue to cook and stir until the dough pulls away from the pan and forms into a ball, 1-3 minutes.
Transfer dough back to the bowl and allow to cool for 5 minutes. The dough should still be warm, but not hot enough to scramble the eggs.
Add in one egg at a time, mixing with an electric mixer until fully incorporated. Mix in baking powder and spices (optional, but highly suggested!). Mix in 3/4 of the grated cheese (about 70g), the dough should be very elastic.
Spoon dough into a piping bag or plastic bag (no tip needed). Cut out bottom of piping bag 2 cm (3/4 inch) wide. Pipe out 'cherry tomato-sized' rounds onto prepared tray, you should get about two dozen. Sprinkle remaining cheese on top. Bake for 15-20 minutes, until deep golden all over. Serve right away! And keep in mind that these guys are always best served warm, but they do re-warm quite well.
Optional: prepare the filling while the cheese puffs are in the oven, and know that you can play around here quite a bit. We love, however, to whip up some goat's cheese with a little sour cream and add a touch of freshly parsley. Simple and delicious.
Note: deflated cheese puffs are a common occurrence, whether regular or gluten free (though worry not, they'll still be delicious!). The usual culprit is too much liquid, so make sure you use large eggs not extra large. Also be sure your oven is hot enough, and that you're using dry cheeses (think sharp cheddars or gruyere). And if all else fails, add a couple more tablespoons of almond meal.

Notes

*You can substitute the flaxseed meal for coconut flour and the whey protein isolate for psyllium husk for the same amounts. Just keep in mind that we do like first version best.

Please note that nutrition facts were estimated for the cheese puffs only, and we found a batch to yield roughly 24. So one cheese puff is 0.3g net carbs (!!).

Nutrition

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