Caramel Cream Puffs

By December 26, 2012 December 14th, 2018 Bread, Desserts, Vegetarian

Testimony of the Day

cream puffs

Dear Maria,

A year and a half ago I met with a doctor and found out I had a huge list of health issues….
Adrenal fatigue
Digestive problems
Severe candida
Horrible migraines
… And several other problems as well. To top off the list, I found out that I was also expecting my fourth baby (my oldest was only three at the time) my body was sick, depleted, and tired. Then I found you!

I purchased your health assessment and meal plans. I followed your guidelines carefully.

With lOVE, JG

If you want to get started on your after photo, click HERE. Don’t wait another day!

cream puffs

These are a fun dessert to serve when you are in a pinch! I made the puffs a week ahead of time and kept in the freezer. I also made the caramel a few days ahead. All I had to do was whip some fresh cream fill the puffs and top with caramel.


9 eggs, separated
3 oz cream cheese (Kite Hill brand if dairy free)
1/2 cup vanilla egg white or whey protein (use egg white if dairy free)
1/8 tsp cream of tartar

2 TBS Swerve confectioners

Preheat oven to 300 degrees F. In a bowl, whip egg whites with cream of tartar until peaks are very stiff (about 5 minutes). Slowly mix in whey protein. In separate bowl, blend cream cheese and stevia. Slowly add the cream cheese mixture into the stiff egg whites. (Save yolks for a different recipe:) Grease a cookie sheet or a medium size muffin tin. Bake for 20 minutes (or until golden brown). Remove pans from oven and let cool on a cooling rack. Once cool, use a knife to cut a small hole in the puffs to insert the cream filling.

Cream Filling:
1 cup heavy cream (or Kite Hill cream cheese with 2 tablespoons cashew milk if dairy free)
4 TBS Swerve confectioners (or to taste)

Whip the cream until very fluffy, then slowly add in the sweetener to your liking. Place in a large Ziplock bag, cut a small hole in the corner and use to fill the puffs.

1 cup Swerve confectioners (or xylitol)
6 TBS organic butter
1/2 cup organic heavy whipping cream

Before you begin, make sure you have everything ready to go – the cream and the butter next to the pan, ready to put in. (If you are using Xylitol click HERE for directions). If you don’t work fast, the sweetener will burn. Heat butter on high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As soon as it comes to a boil, watch for specks of brown (this is brown butter….SO GOOD on veggies!). Immediately add the Swerve and the cream to the pan. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. Store in the refrigerator for up to 2 weeks. Use to drizzle all over the cheesecake just before serving. You can also top with “healthified” chocolate. Makes 24 cream puffs.

Nutritional Comparison (per 2 puffs with 2 TBS caramel sauce):
“Traditional” Recipe: 335 calories, 30 carbs, 0.5 fiber
“Healthified” Recipe: 195 calories, 3 carbs, 1.5 fiber

Here is a video showing how to make the caramel sauce! 

Making Caramel from Maria Emmerich on Vimeo.

cream puffs


Another Awesome Testimony of the Day

“I’m officially down 28 pounds since November 12th. I couldn’t be more ecstatic and proud to actually say those words. 28 lbs …. seems like a dream. The best part is I’ve gone from a size 10/12 to a 4!!! I couldn’t believe it. I don’t recall the last time I was a 4. And I feel amazing. So thank you for all of your support, advice, returned emails, etc. I couldn’t have done it without you and I tell everyone I about your books and services!!” – Tera

Transform your life with my 30 day meal plan package like Tera did! Click HERE to get started!

Maria Emmerich

About Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Tiffany says:

    Hi Maria –
    Those cream puffs look FABULOUS!! Desserts aren’t something I usually tackle, but what a wonderful treat for a special occasion! I’m so glad I stumbled upon your blog.

    As a side note – I’d love to feature one of your dessert recipes on my website (if you’d let me) and I’d be happy to link to your blog, your website, or your cookbook order form from my PR2 website. If you’re interested, contact me through my site, if not I understand – I’m still going to follow you!! 🙂

  • Wow, these look awesome! I had no idea that maltitol could caramelize…any reason why it can and not, say, erythritol? I’m super interested in natural low/no-calorie sweeteners, not only for myself, but also for my dad, who’s a type 1 diabetic. His birthday is in a few days so I’ll be tackling your German Chocolate Cake!

    Also, I wanted to thank you SO much for the healthified Peanut Butter Dough Ball recipe…I had typed out an email reply a long time ago, right after I tried it, but somehow it got stuck in Drafts purgatory and never got sent. So sorry! Please don’t think I was being rude. Your recipe recommendations were spot on! The only additional thing I did was add an egg to bind it better, since there wasn’t any more gluten. They came out delicious, and so much healthier than the original.

  • Sara says:

    I know I should be, but I’m not a fan of cream cheese at all! Any great substitutes for this ingredient? Thanks Much!!

  • Hangga says:

    i use non stick muffin pans. do i need to grease it ???

  • Hangga says:

    can i use yolks instead of cream cheese ?

  • Diane says:

    Hello! Just to clarify: which is the “healthified” version? I’m currently on a low-carb regimen, and still on the lookout for healthier dessert options. Also: would powdered erythritol work instead of the swerve confectioners? Thank you!

  • Toni says:

    Maria, this post says use 9 eggs, your book says 3. Everything else is the same. Which should I use for the cream puffs ?

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