Cream Puff

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Air Fryer Cinnamon Cream Puffs

Air Fryer Cinnamon Cream Puffs

Ingredients

YIELD s 8 puffs (1 per serving)

  • 1/2 cup blanched finely ground almond flour
  • 1/2 cup low-carb vanilla protein powder
  • 1/2 cup granular erythritol
  • 1/2 teaspoon baking powder
  • 1 large egg
  • 5 tablespoons unsalted butter, melted
  • 2 ounces full-fat cream cheese
  • 1/4 cup powdered erythritol
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons heavy whipping cream
  • 1/2 teaspoon vanilla extract

Method

  1. Mix almond flour, protein powder, granular erythritol, baking powder, egg, and butter in a large bowl until a soft dough forms
  2. Place the dough in the freezer for 20 minutes
  3. Wet your hands with water and roll the dough into eight balls
  4. Cut a piece of parchment to fit your air fryer basket
  5. Working in batches as necessary, place the dough balls into the air fryer basket on top of parchment
  6. Adjust the temperature to 380°F and set the timer for 6 minutes
  7. Flip cream puffs halfway through the cooking time
  8. When the timer beeps, remove the puffs and allow to cool
  9. In a medium bowl, beat the cream cheese, powdered erythritol, cinnamon, cream, and vanilla until fluffy
  10. Place the mixture into a pastry bag or a storage bag with the end snipped
  11. Cut a small hole in the bottom of each puff and fill with some of the cream mixture
  12. Store in an airtight container up to 2 days in the refrigerator

PER SERVING: CALORIES: 178 PROTEIN: 14’9 g FIBER: 1’3 g NET CARBOHYDRATES: 1’3 g SUGAR ALCOHOL: 19’5 g FAT: 12’1 g SODIUM: 121 mg CARBOHYDRATES: 22’1 g SUGAR: 0’4 g

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