fbpx Skip to main content

Keto Nutella Cream Puffs

By April 20, 2012December 8th, 2022Dairy Free, Desserts, Nutrition Education, Vegetarian

Testimony of the Day

“I started to follow Maria last March 2013, my before picture that in Portuguese says “Antes” it looks like I was pregnant but I wasn’t, my baby had almost 1 year old at that time, I was a type 2 diabetic, and I`m not anymore, I have hypothyroidism, and I was always anxious, nervous, tired. I used to have migraines and trouble sleeping, not anymore! I have 3 kids under 5, and now I have the energy that I need to take care of them and play with them, I just love to be on my own skin now, my “Hoje” pic shows how I look today with 50lb down, I fell like my real me again, life is great! thanks, Maria for everything, I can’t thank you enough!” – Cynthia

To get the results like Cynthia, click HERE for easy to follow keto-adapted meals.

cream puffs

Keto Nutella Cream Puffs

cream puffs

3 eggs, separated
3 oz cream cheese or coconut cream (if dairy allergy)
1/2 cup chocolate whey protein (vanilla works too)
4 TBS cocoa powder
1/8 tsp cream of tartar
½ tsp stevia glycerite

Preheat oven to 300 degrees F. In a bowl, whip egg whites with cream of tartar until peaks are very stiff (about 5 minutes, see photo). Slowly mix in whey protein and cocoa powder. In a separate bowl, blend cream cheese, yolks, and stevia. Slowly add the cream cheese mixture into the stiff egg whites. Grease a cookie sheet or medium-size muffin tin. Fill muffin tin with batter or make little balls of batter on a baking sheet. 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.

2 cups raw hazelnuts
1/2 cup unsweetened cocoa powder
1/2 cup erythritol
1 tsp stevia glycerite
1/2 tsp vanilla
1/8 tsp Celtic sea salt
3 TBS hazelnut oil (could use other oil like coconut or macadamia nut)

Heat the oven to 400 degrees. Spread the hazelnuts evenly over a cookie sheet and roast until they darken and become aromatic about 10 minutes. Transfer the hazelnuts to a damp towel and rub to remove the skins.

Pulsing the Erythritol in a coffee blender and blending it until a fine powder is an optional step, but it makes a really smooth Nutella.

In a food processor, grind the hazelnuts to a smooth butter, scraping the sides as needed so they process evenly, about 5 minutes.

Add the cocoa, sweetener, vanilla, salt, and oil to the food processor and continue to process until well blended, about 1 minute. The finished spread should have the consistency of creamy peanut butter; if it is too dry, a process in a little extra hazelnut oil until the desired consistency is achieved. Remove to a container, cover, and refrigerate until needed. Allow the spread to come to room temperature before using, as it thickens considerably when refrigerated. It will keep for at least a week.

Traditional Nutella = 200 calories, 23 carbs, 2 fiber
“Healthified” Nutella = 110 calories, 3.4 carbs, 2 fiber

More recipes and tips like this can be found in: The Art of Eating Healthy: Sweets. Thanks SO much for your support!

cream puffs


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.".


  • Onyx Panthyr says:

    Whenever I try to add anything to my egg whites, the mixture turns into a soupy mess. 🙁 I tried with the cheese danish and another recipe and it just won’t work right. I beat them with a hand mixer until they’re stiff and then slowly sprinkle some whey protein on one side of the bowl. Then I start folding it in with a spatula and gradually add more. Everything just collapses and is a runny mess rather than resembling dough at all. Please help. 🙁

    • Hangga says:

      most of her cream puff recipes dont work. you better add 1 or 2 tb swerve into eggs white to make them really stiff and retains its volume

  • Watch this…it will help!

    The password is mariabread.


  • Onyx Panthyr says:

    Thanks, Maria. And I love cinnamon too. Saigon cinnamon has a lovely flavor. I may have to try that bread in the video!!!

    I might give it another try next week. I’ll let you know how it goes. 🙂 I’ll save that video info so I can refer back to it.

    Thanks again!

  • France says:

    Thanks so much for the link to the video. Very very useful!

  • Beadweaver says:

    I wonder if it also matters if you use a mixer that has a substantial whisk attachment as opposed to a hand whisk or a hand mixer with those heavy twin beaters, I’m thinking that not enough air is being incorporated into the egg whites to get those high stiff peaks. My egg whites tend to break too when I make buns and stuff. I might have to get a good mixer. Christmas is coming… Also, is it possible to overwhip egg whites?

  • Maryanne Darner says:

    You seem to have skipped the part that says what to do with the batter. I see a muffin tin in one picture, but I can’t tell the size or how many the recipe makes. They sound like they’re delicious, though.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Free Email Updates

Don't miss any of our free content or sales!

We respect your privacy. We never share your information with anyone.