Gougères (keto and gluten free)
So I had no idea that these little balls of puffy goodness existed. But I had essentially made them before in the form of profiteroles.. They're basically the savoury version..
The first time I ever made choux pastry (quite late in my eh baking career) was for eclairs... one of the first things I thought was this is possible to make keto style! There has to be a simple kinda conversion!
Many months later and profiteroles, doughnuts, eclairs and gougères of sorts have all come out of the oven
This is the first of all the above I've been satisfied enough to post!
Special Equipment needed
-small thin nozzle
- electric mixer
• Ground almonds 36g
• Flaxseed meal (golden) 21g
.• Xanthan gum 1/2 tsp
• Baking powder 1tsp
• 4g Psyllium husk
• Coconut oil 2 tbsp
• Garlic (minced) 2tsp
• Onion 1.5 tsp
• Black pepper 2tsp
• Thyme 2tsp
• Salt 1/4 tsp
• Cheddar 100g
• 80 ml water
• Cream cheese 200g
• Hot Paprika 1.5 tsp
• Chives 1/2 tsp
• Salt 1/4 tsp
In one bowl mix your almond flour, xanthan gum, psyllium husk, and flaxseed
Melt your coconut oil in a saucepan
Add in water and salt and stir until it begins to simmer. Turn to a low heat and add in your dry mix ( this one's good for the auld arm workouts) cause you're gonna be stirring constantly, don't stop stirring until tour dough pulls away from the pan and you can form a ball this can take anywhere as long as 4-5 minutes but can also happen within a minute so pay attention!
Transfer the dough into the mixing bowl and allow to cool
Add the eggs one at a time followed by your spices and baking powder!
Lastly add in your cheese! Use about 80g of the grated cheese
Some people like to use a Piping bag for gougères but the mix is pretty elasticated and I find it doesn't pipe the greatest! If you do pipe go for small balls 3/4 - 1inch wide, my preferred method is to use a measuring spoon to scoop it out! Just try handle it as little as possible with your hands
Sprinkle the remaining cheese over the top of the gougères
Bake in a pre-heated oven at 220c / 450f for 15-20minutes or until golden
While they're cooking prepare your filling! Microwave the cream cheese just long enough to warm it and make it more flexible and mix in your spices.
Wait for your gougères to be safe to handle and then pipe your filling into them by making a small hole in the bottom with a toothpick and inserting the nozzle of the Piping bag.
The recipe yields about 20 gougères here's the Macros per gougère not including
Net Carbs: 0.4g
I haven't added in the filling Macros because a lot of people don't opt to do them! But generally you're talking about an extra 0.4g carbs per gougèr, an extra 40cal, 3.6g of fat and 0.8g of protein!
Ive alternated the filling from paprika to chilli powder and it serves an awesome kick! Not for the feint hearted but quite a nice spice kick if you're like me and love the hot stuff!
You can of course do these without seasonings and cheese, and pipe them with cream to make profiteroles! I'll have an official how to on that soon but feel free to experiment!