Low Carb Cream Puff Bars


Resistance is futile! These fun low carb cream puff bars are calling your name and you are going to give in. So don’t even pretend to try to ignore them, as they will win you over. But it’s all good because they are so low in carbs, your blood sugar will hardly notice. 

(14 votes, average: 3.79 out of 5)
Low Carb Cream Puff Bars


  • 1/2 cup butter
  • 1 cup water
  • 1 1/2 cups almond flour
  • Sweetener equivalent to 1/3 cup sugar
  • 3 large eggs
  • Filing:
  • 1 cup whipping cream
  • 1/2 cup unsweetened almond milk
  • 3 large egg yolks
  • Sweetener equivalent to 3/4 cup sugar, divided (powdered sweetener works best)
  • 1/4 teaspoon salt
  • 2 tbsp butter, cut into two pieces
  • 2 tsp vanilla extract
  • 8 ounces cream cheese, softened
  • Topping:
  • 1 cup whipping cream
  • Powdered sweetener equivalent to 3 tbsp powdered sugar
  • 1/2 tsp vanilla
  • 1 ounce sugar-free dark chocolate, chopped
  • 1 tbsp butter


  1. Preheat the oven to 350F and grease a 15x11 inch rimmed baking sheet very well.
  2. In a medium saucepan over medium heat, bring the butter and water to just a boil. Stir in the almond flour and sweetener and mix well.
  3. Let cool 5 minutes and then stir in the eggs one at a time. Spread the mixture evenly in the prepared baking pan and bake about 22 minutes, until puffed and the edges are golden brown.
  4. Remove and let cool (the crust will deflate).
  5. Filling:
  6. In a medium saucepan over medium heat, combine the whipping cream and almond milk. Bring to just a simmer. In a medium bowl, whisk the egg yolks with 1/4 cup of the sweetener and salt until well combined and smooth.
  7. Slowly whisk about half of the hot cream mixture into the yolks, whisking continuously. Then whisk the yolk/cream mixture back into the saucepan and cook until thickened, 4 to 5 minutes, whisking continuously.
  8. Remove from heat and add butter and vanilla extract. Whisk in until smooth and let cool to lukewarm.
  9. In a high-powered blender or food processor, add the cream cheese and the remaining sweetener. Pour in the cooled cream and egg yolk mixture and blend until smooth. Pour over the cooled crust and refrigerate at least 2 hours to set.
  10. Topping:
  11. In a large bowl, whip the cream with the sweetener and vanilla extract until it holds stiff peaks. Spread over the filling.
  12. In a medium microwave safe bowl, melt the chocolate and butter together in 30 second increments, stirring until smooth. Drizzle over the whipped cream topping.
  13. Cut into 20 bars.

Yield: 20

Food energy: 254 kcal

Total fat: 23.66g

Calories from fat: 212

Carbohydrate: 3.73g

Protein per serving: 4.47g

Total dietary fiber: 1.21g

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Vicki Lachman
Vicki Lachman
4 years ago

Can these be frozen? Is the 15 x 11 pan like a cookie sheet, about 1/2″ deep or is it a deeper pan? Do you think it would be good with the addition of some chopped strawberries folded into the cream? If so, How would this affect the finished dessert if I froze it and thawed it? Have you experimented with different sweeteners? If so, which one do you think works best in this type of recipe? Thank you very much.

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