Easy Low Carb Pate A Choux – Sweet Pastry Round

Written by Published on in Pastries, Pastries
Jump to Recipe

This is a low carb pate a choux dough that I made using oat and spelt flours according to the usual pate a choux dough recipe. Pate a chou is usually made stovetop starting with boiling water and softened butter. Then white flour is added until the dough comes together, pulling away from the sides of the pan.

Dough pulled away from sides.

The next step is to transfer the dough to a mixing bowl with paddle or dough hook attachment and to add eggs one at a time until the dough softens and becomes of a pipeable consistency.

Large eggs are added to Choux one at a time.
Dough of pipe-able consistency.
Pate A Choux dough in piping bag with decorating tip.

This low carb pate a choux dough is made using two flours—oat and spelt plus I added a sugar free sweetener (Besti Monk Fruit and Allulose blend) to my dough for sweetness which might or might not be typically done.

Though, the basic steps here and in general are relatively simple, being on a low carb and keto diet and my having cut out using white refined sugar and flour has presented many challenges where baking is concerned. However, the pieces of this baking puzzle are gradually coming together in my baking repertoire towards making sugar free and keto-friendly baking goods.

The flours I used with a sugar replacement sweetener for my Pate A Choux dough.

My low carb pate a choux dough was piped into a delicious pastry treat, though piping dough, frostings, etc. is another skill I’m currently working on perfecting. LOL 🙂 Anyway, the combination of these particular flours here—with the spelt flour being an ancient grain, and therefore making this particular recipe not gluten free—but of which I have used in many other baking recipes, provided a slightly denser texture but still a moist and tender dough. Plus, the addition and the lightness of the sweetener with the flours added a delicious touch. So, be sure to give a try if you don’t mind being a little adventuresome in your kitchen.

Baked pate a choux as a piped pastry.
Glazed Pastry Honey Walnut Crumble topping.
A slice of sweet, low carb choux pastry.
Print

Easy Low Carb Pate A Choux Recipe – Sweet Pastry Round

Crispy Honey Walnut topping, with an almond drizzle over a low carb, sugar free Pate A Choux Pastry.

Course Dessert
Cuisine French
Keyword dough, low carb, pastry, pate a choux, pate a choux dough, sugar free
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 2

Ingredients

  • 1/2 cup Water
  • 4 tbsp Butter unsalted
  • 1/2 cup Spelt Flour
  • 1/2 cup Oat Flour
  • 1/2 cup Besti Sugar Replacement Monk Fruit and Allulose, granulated or your choice
  • 1/4 tsp Salt
  • 2 Eggs large
  • 3 drops Vanilla Creme Stevia

For the honey walnut crumble

  • 3 tbsp Chopped Walnuts
  • 2 tbsp Wholesome Yum Sugar Free Honey or your choice
  • 1 tbsp Besti Confectioner Sugar by Wholesome Yum or your choice
  • 1/2 tbsp Water This is to loosen if mixture becomes to stiff.

For almond drizzle

  • 1 tsp Unsweetened Almond Milk
  • 3 tbsp Besti Confectioner Sugar by Wholesome Yum or other Adjust accordingly depending on your preferred thickness of drizzle or glaze.

Instructions

  1. Preheat oven to 375 degrees.

  2. Add water to a medium sized pan on medium high heat. Bring to a boil.

  3. Immediately add the softened butter to the water, stirring gradually.

  4. Proceed to immediately add the combined flours, the sugar, and salt, stirring continually until the dough just comes together and pulls aways from sides of the pan.

  5. Remove from the heat when it does and place warm dough into the bowl of a mixer.

  6. Mix the dough on medium speed, while adding one egg at a time, followed by the vanilla. Continue mixing until the dough becomes a slightly thick batter and of a pipeable consistency.

  7. Place mixture into a piping bag and form into decorative choux pastry on a baking sheet lined with a buttered or greased parchment sheet. Note: I used the large round piping tip and piped my choux into a circular round. However, you get to choose.

  8. Bake in the preheated oven at 375 degrees for 20 minutes or until lightly browned.

  9. Top with honey nut crumble and drizzle with almond glaze.

For the honey walnut crumble topping

  1. Combine the walnuts, sugar, and honey. Add water if needed.

  2. Spread the mixture on to a small plate or saucer and refrigerate to harden.

  3. Once set, crumble pieces on top of cooked and cooled pastry.

For the almond drizzle or glaze

  1. In a small bowl, mix together the milk and powdered sugar until the desired consistency is achieved. Then drizzle over the cooled pastry choux and enjoy.

Recipe Notes

Optional: After forming the pastry, I refrigerated it for 20 minutes before baking. Whenever possible, use organic ingredients.

Comments are closed.