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Creamy Keto Pastry Cream

  • nikisimone
  • 8 hours ago
  • 4 min read

There’s something so irresistible about pastry cream: it’s rich, silky, and full of sweet vanilla flavor. It makes the perfect filling for eclairs, donuts, trifles, or just about any dessert that could use a little extra deliciousness. While a full bowl would be on the higher-carb side, a small amount goes a long way—and a one-ounce serving adds only one net carb. This recipe took some trial and error because I wanted it thick enough to pipe into desserts while still keeping the carb count low. I’m especially excited to use it as a filling for a fried donut recipe I'm working on.




This recipe combines heavy cream with your choice of low-carb milk. Using only heavy cream would make the butterfat too high and give the finished pastry cream a greasy mouthfeel. I used vanilla bean paste, but you can also flavor the cream with a whole vanilla bean steeped in the scalded milk or with vanilla extract.


Instead of traditional cornstarch, which is a highly processed with chemicals, this recipe uses arrowroot powder. Arrowroot is less processed than cornstarch and acts as a prebiotic, supporting beneficial gut microbes. It also allows the pastry cream to be frozen for later use, while cornstarch-based pastry cream tends to break down after freezing and thawing. Arrowroot does not create quite as smooth a texture as cornstarch, but its benefits make it worthwhile.


I used allulose in this recipe, but powdered monkfruit/erythritol will also work. You can adjust the sweetness depending on how you plan to use the pastry cream, since some desserts need a sweeter filling than others. Beef gelatin thickens the cream and provides stronger setting power than Knox unflavored gelatin, which is made from pork.



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Deal Supplement Allulose- https://amzn.to/47XOQnt (cheapest I’ve found)

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(These are affiliate links, which means you are supporting my family and channel when you purchase products using these links, thank you very much for your continued support of my channel, it means a lot to me!)


Pastry Cream Recipe


Ingredients:


6 Egg Yolks - room temperature

1 1/2 Cup So Delicious Coconut Milk (or any low carb milk of choice)

1/2 Cup Heavy Cream

28 g Arrowroot Powder*

120 g (3/4 cup) Allulose

1 tsp. Grass Fed Beef Gelatin

1 Tbs. Cold Water

84 g (3 ounces) Salted Butter (room temperature)

2 tsp. Keto Vanilla Bean Paste (https://youtu.be/J9y9cJKDNdk) (or 2 tsp Vanilla Extract or 1 whole Vanilla Bean)


*For the most accurate carb count, weigh the arrowroot powder. Because most of the carbs in this recipe come from the arrowroot, measuring by volume can cause the weight to vary significantly.


Instructions:


  1. Bloom the gelatin by placing the cold water in a small bowl and sprinkling the gelatin over the top, set aside.

  2. Add the heavy cream and milk of choice to a heavy-bottomed saucepan, (add a split and scraped vanilla bean, if using). Heat over medium-low until small bubbles form around the edges.

  3. While the milk heats, place the egg yolks in a medium bowl, then add the arrowroot powder and allulose. Whisk until the mixture turns pale and reaches the ribbon stage, when ribbons of the mixture briefly hold their shape before blending back in.

  4. Once the milk is scalded—steaming with small bubbles around the edges—temper the eggs by slowly whisking small splashes of the hot liquid into the egg mixture. Continue until about half of the liquid has been added.

  5. Pour the egg mixture back into the pot, scraping the bowl clean, and whisk to combine. Cook over medium heat, whisking constantly, until the mixture boils and becomes very thick and bubbly. Do not continue to heat once boiling. Remove from heat.

  6. Add the bloomed gelatin, vanilla, and softened butter to the milk and egg mixture, and whisk until fully incorporated.

  7. Strain the mixture through a fine-mesh strainer into a medium bowl to remove any cooked egg bits.

  8. Let the pastry cream cool, stirring occasionally to avoid a skin forming, before using. If storing it for later, cool it slightly, then press plastic wrap directly onto the surface and refrigerate.


Macros: 1oz./28g


50 Calories

5g Fat

1g Total Carbs

0g Fiber

1g Net Carbs

1g Protein


1-100g Portion

190 Calorie

18g Fat

4g Total Carbs

0g Fiber

4g Net Carbs

3g Protein



If you’re in the Lower 48, visit my website to order High Protein/Low Carb White Bread, keto brownies, or keto breakfast baked goods: Sugarswapbakeshop.com or click the link: https://www.ketoupgrade.info/shop-1


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