Berry Cream Filled Beignets (Keto, Soft & Fluffy)
Soft, pillowy, and filled with luscious berry cream — these Berry Cream Filled Beignets are a keto-friendly twist on the classic French treat. Golden on the outside, tender inside, and bursting with sweet, creamy berry goodness without the carbs.
The Origin of Beignets
Beignets originated in France and were brought to Louisiana by French settlers in the 18th century. In New Orleans, they became iconic — traditionally served hot and dusted with sugar at Café du Monde. This keto version uses low-carb flours and allulose to recreate that soft, airy texture with a berry cream surprise inside.
Sweet Keto Beignet Variations
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- Classic Powdered Keto Beignets
- Chocolate Chip Beignets
- Lemon Sugar Beignets
- Berry Cream Filled Beignets
- Cinnamon Roll Beignets
Optional upgrade: fold in Keystone Pantry Sugar-Free Chocolate Chips.
Savory Keto Beignet Variations
Ingredients
- 1½ cups super-fine blanched almond flour
- 2 tablespoons coconut flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 large eggs
- ¼ cup Keystone Pantry Allulose
- ¼ cup heavy cream
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract (optional)
- ½ cup berry cream filling (e.g., sugar-free raspberry or blueberry cream)
Keto Berry Cream Filling (Low-Carb & Keto-Friendly)
This luscious keto berry cream is perfect for filling your Berry Cream Filled Beignets. Light, creamy, and naturally sweetened with allulose, it holds its shape while still being soft and pipeable.
Ingredients (makes ~1 cup)
- ½ cup heavy cream
- 3 tablespoons Keystone Pantry Allulose (or preferred keto sweetener)
- ¼ teaspoon vanilla extract
- ¼ cup fresh or frozen berries (raspberries, blueberries, or blackberries)
- Optional: a pinch of xanthan gum (to thicken if needed)
Instructions
- Make the Berry Purée: In a small saucepan over medium heat, gently cook the berries for 3–4 minutes until softened. Blend until smooth using a blender or immersion blender. Optional: strain to remove seeds. Let cool completely.
- Whip the Cream: In a chilled bowl, whip heavy cream with allulose and vanilla extract until medium peaks form.
- Combine: Gently fold the cooled berry purée into the whipped cream until evenly blended. If too thin, sprinkle a pinch of xanthan gum and whisk to slightly thicken.
- Chill: Refrigerate for at least 15–30 minutes to firm up before piping into beignets.
Tips for Success
- Adjust sweetness to taste depending on the tartness of your berries.
- The filling should be thick enough to hold inside the beignets but soft enough to pipe easily.
- Try variations like strawberry, blackberry, or mixed berry purée for different flavors.
Instructions
- Make the Dough: In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt. In a separate bowl, whisk eggs, allulose, heavy cream, melted butter, and vanilla. Combine wet and dry ingredients until a soft dough forms. Let rest 3–5 minutes.
- Shape and Fill: Roll dough between two sheets of parchment to ½-inch thickness. Cut into squares. Spoon a small amount of berry cream in the center of half the squares, then top with remaining squares, pressing edges to seal.
- Cook: Heat oil to 350°F (175°C). Fry beignets in batches for 2–3 minutes per side, until golden. Remove to paper towels. (Optional: bake at 375°F for 12–15 minutes.)
- Serve: Dust lightly with powdered allulose if desired, and enjoy warm.
Tips for Perfect Keto Berry Beignets
- Rest the dough so coconut flour absorbs moisture.
- Seal edges well to prevent filling from leaking.
- Fry in small batches to keep oil temperature steady.
- Serve warm for best flavor and texture.
