Aug 16, 2012

Sugar Free/Low Carb Vanilla Creme Puffs


I can't take full credit for these beauties, because I never would have concocted the recipe on my own, but I will say that if you follow the original recipe you will not get the results above. I found the recipe HERE, and that'll give you the ingredients list and the basic recipe outline, but I discovered that recipe years ago and have tried it 3 times following exactly and it has failed each time.  I finally started tweaking it and have ended up with my own version of this sweet treat that my WHOLE FAMILY LOVES, Which is a HUGE win when your talking about making SFLC desserts. Not all of my SFLC recipes have passed with the whole family. These however get devoured very quickly! 


Jessie's SFLC Vanilla Creme Puffs



Ingredients
2 packages sugar free vanilla instant pudding mix
2 cups heavy cream
1 cup water
1/2 cup butter
1 1/4 cup almond or walnut flour
1/4 tsp salt
4 eggs
1-3 Splenda packets
1/2 teaspoon vanilla
Mini muffin tin and Pam spray




Directions

Heat your oven to 450


Combine both packages of vanilla pudding with two cups of heavy cream and mix thoroughly using a spoon or beater. You'll see that unlike when you use milk, the pudding will be SUPER THICK! This will be your filling. Cover and place in the fridge to chill while you do the rest.








First bring to boil the water and butter, then lower your heat to medium and add the nut flour and salt.
Stir almost constantly for about 5 minutes until it thickens. The original recipe says to stir until it forms a ball. Lemme tell you...IT. WILL. NEVER. FORM. A. BALL. I've done it several times and i've let it sit over the heat and stirred for over 30 minutes. It won't happen. 5 minutes is fine.
It'll be a bit thick but still runny. Thats ok.







Transfer contents to a large bowl and add the eggs, splenda, and vanilla. Mix well!






spray a mini muffin tin with pam and spoon or pour mixture into each one








Bake at 450 degrees for 8-10 minutes.
They will rise to look like muffins but the inside is a bit spongy. 
Remove from oven and muffin tin to let cool.





When they've cooled down, use a knife, small spoon, or a serrated
 grapefruit spoon (which is what I used), to "dig" out the middle of the muffin.








Then simply fill your "muffins" with the chilled pudding.
Eat now or keep covered.





HAPPY SFLC BAKING!
For a list of sugar free/low carb baking essentials,
click HERE

2 comments:

  1. Was wondering what the calorie and carb count is? These look great.

    ReplyDelete
  2. The original recipe says 4.25 carbs per serving and I added 1/4 cup walnut flour so I'd say maybe 5 carbs per serving, and it also depends on how many splenda packets you use. Each splenda packet is one carb.

    ReplyDelete

Thanks for visiting, I love hearing from you, however it still always surprises me how many mean and rotten comments I receive, so please remember that I post what I eat merely as a suggestion of ideas for others. Low carbing is not cut and dry. What works for me may or may not work for you. Also, I live exclusively low carb, but I don't live my life counting them so I don't often include the net carb counts on recipes. Happy low carbing ya'll! :)

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