0
Rating

Yields5 Servings


Ingredients:

Profiteroles:
 0.50 cup Almond flour
 0.50 cup Ground walnuts
 ¼ cup Erythritol
 5 tsp Coconut flour
 5 tsp Unsweetened cacao powder
 0.50 tsp Baking soda
 1 pinch Salt
 2 Eggs
 1.50 tbsp Melted butter
 0.50 tsp Vanilla
 0.50 tsp Stevia (you can add more Erythritol)
 ¼ cup Heavy cream
Chocolate Ganache Glaze:
 25 g Unsweetened chocolate (Hershey's unsweetened baking bar)
 1.50 tbsp Heavy cream
 ¾ tbsp Butter

Directions:

Profiteroles:
1

Preheat oven to 325 degrees

2

Whisk all profiterole dry ingredients to combine.

3

In another bowl, add the wet ingredients and beat with a hand mixer.

4

Pour the wet ingredients into the dry and mix until all of the ingredients are completely incorporated.

5

Pour the batter into a cupcake pan and bake for approximately 30-40 minutes or until a toothpick inserted into the middle comes out clean. Do not over bake, it needs to be slightly moist.

6

Remove the profiteroles from the oven and let them cool down.

Chocolate Ganache Glaze:
7

Chop the chocolate and place it in microwave along with the heavy cream and butter (you can use a water bath). Then gently whisk to combine. (You can add a bit of sweetener but i like it dark)

8

Pour the chocolate ganache over the profiteroles

*I cut one in half and placed homemade vanilla ice cream inside*

Category

Ingredients

Profiteroles:
 0.50 cup Almond flour
 0.50 cup Ground walnuts
 ¼ cup Erythritol
 5 tsp Coconut flour
 5 tsp Unsweetened cacao powder
 0.50 tsp Baking soda
 1 pinch Salt
 2 Eggs
 1.50 tbsp Melted butter
 0.50 tsp Vanilla
 0.50 tsp Stevia (you can add more Erythritol)
 ¼ cup Heavy cream
Chocolate Ganache Glaze:
 25 g Unsweetened chocolate (Hershey's unsweetened baking bar)
 1.50 tbsp Heavy cream
 ¾ tbsp Butter

Directions

Profiteroles:
1

Preheat oven to 325 degrees

2

Whisk all profiterole dry ingredients to combine.

3

In another bowl, add the wet ingredients and beat with a hand mixer.

4

Pour the wet ingredients into the dry and mix until all of the ingredients are completely incorporated.

5

Pour the batter into a cupcake pan and bake for approximately 30-40 minutes or until a toothpick inserted into the middle comes out clean. Do not over bake, it needs to be slightly moist.

6

Remove the profiteroles from the oven and let them cool down.

Chocolate Ganache Glaze:
7

Chop the chocolate and place it in microwave along with the heavy cream and butter (you can use a water bath). Then gently whisk to combine. (You can add a bit of sweetener but i like it dark)

8

Pour the chocolate ganache over the profiteroles

*I cut one in half and placed homemade vanilla ice cream inside*

Walnut Profiteroles

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