Photo of Grain-free Cherry Profiteroles

These grain-free cherry profiteroles are a delicious, low-carb version a of classic treat. 

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I remember spending hours making traditional profiteroles with my mom when I was younger. I just loved scraping out the extra bits of pastry inside the rolls before we added the cream. I’m not sure baking them would be the same without a little taste testing. I mean, you have to make sure it tastes good, right?

The final product from our efforts was always the best of all. The puffs and cream were beyond the perfect match. The slight crispness of the pastry contrasts beautifully with the cool, delightful cream gracing the inside of the profiterole.  

Since I am now eating a grain-free and low sugar diet, I’ve made it my mission to find a way to make a healthier and grain-free version of profiteroles. This journey began few months back when I had my first encounter with cloud bread. I know, I was a little late on the train, but, I’m still in awe at how it magically turns from essentially just cream cheese and eggs into beautiful low-carb bread. Something about cloud bread tasted like profiteroles to me. Perhaps I’d just gone crazy, but this was how I first got the idea to use that recipe as a base for my profiterole recipe.

To make sure the profiteroles held their form and stayed about the same size, I chose to use muffins tins for baking. Because the cloud bread doesn’t rise much, I use two separate pieces for the top and bottom of the profiterole.

Close up photo of Grain-free Cherry Profiteroles

The one thing that I’ve noticed about preparing the cloud bread is that no matter how much you fold the batter at the end of the recipe, it’s nearly impossible to get the yolk mixture spread entirely evenly throughout. That is perfectly ok. In fact, it actually works to our advantage in this recipe. Since the egg whites sit on top of the yolks, the first dozen tend to be extra puffy which works out perfectly for the tops of the profiteroles. The second half of the batter tends to not hold it’s shape quite as well and turn out slightly flat, so the last dozen works perfectly for the bottom.

For the cherries used in the recipe, frozen cherries can easily be used instead of fresh and it will make little difference on the final product. This time of year, it tends to be nearly impossible to find organic, fresh cherries. Alternatively, you can even use another fruit in replacement of the cherries, just replace the almond extract with vanilla if you do. Blueberry or strawberry profiteroles? Yes, please!

I hope that you enjoy this recipe!


Low Carb Cherry Profiteroles

A delicious, gluten-free, grain free, and low carb version of a classic dessert
Author Harper Slusher


Profiterole Ingredients

  • 6 pasture raised eggs separated
  • 6 tbsp cream cheese room temperature, preferably from grass-fed cows
  • 1/2 tsp cream of tartar
  • 2 tsp vanilla extract
  • 1/4 cup granulated stevia erythritol sweetener or 60 drops of liquid stevia.

Cherry Cream Ingredients

  • 8 ounces cream cheese room temperature, and preferably from grass fed cows
  • 2 tbsp butter
  • 1/2 cup organic cherries diced
  • 1 tbsp vanilla extract
  • 1/4 tsp almond extract
  • 1/2 cup chilled grass fed organic, whipping cream
  • 1/4 cup granulated stevia erythritol sweetener or 60 drops of liquid stevia


Profiterole Directions

  1. Preheat oven to 300 degrees Fahrenheit. Spray 2 muffin tins with an oil of choice.
  2. In a medium bowl, beat cream cheese, vanilla extract, sweetener, and egg yolks until smooth.
  3. In a separate bowl, whip the egg whites and cream of tartar with an electric mixer until stiff peaks form.
  4. Next, carefully fold the whipped egg whites into the yolk mixture. Be careful to not deflate the whites when doing so.
  5. In the prepared muffin tins, scoop about two tablespoons of the mixture into each muffin cup.
  6. Place in preheated oven to bake for 30-35 minutes or until golden brown.
  7. Once done, remove the rolls from the muffin tins and place on a cooling rack.

Cherry Cream Directions

  1. In a medium bowl, beat the cream cheese, butter, cherries, vanilla, almond extract, and sweetener until smooth and set aside.
  2. In a separate bowl, beat the whipping cream until stiff peaks form.
  3. Fold the whipping cream into the cream cheese mixture until incorporated.
  4. Once the profiterole rolls have cooled, use a pastry bag to pipe the cherry cream onto 12 of the flatter rolls.
  5. Then, place one of the puffier rolls on top of the cream of each profiterole.

Recipe Notes

Per serving (one profiterole):
Calories: 185
Fat 16.8 grams
Carbs: 2.6 grams
Fiber: .1 gram
Protein: 4.7 grams
Net carbs: 2.5 grams