These gluten-free, low-carb cheese puffs—also known as gougères—are tiny bites of pure cheese bliss. At roughly 0.3g net carbs per puff, they’re ideal for keto and low-carb meals, snacks, or party platters. They’re easy to make, delightfully cheesy, and best enjoyed warm straight from the oven.
Gluten Free & Keto Cheese Puffs 🧀
Also called Gougères
This grain-free version leans on the same basic technique as traditional choux pastry, but the texture is a little different: these puffs have a lightly crisp exterior with an exceptionally soft, cheesy center. They don’t rise into the same airy shells as wheat-based gougères, but their tender, cheesy interior is what makes them so addictive.
Serve them plain, or split and fill them with a flavored cheese spread—whipped goat cheese with herbs is a delicious option.
The Method
The technique mirrors choux pastry: warm water with fat and salt until it simmers, stir in the dry ingredients until the dough pulls into a ball, then remove from heat and beat in the eggs and most of the cheese. The dough becomes thick and elastic; an electric mixer helps incorporate the eggs smoothly. Pipe rounds onto a baking sheet, sprinkle with the remaining cheese, and bake until deep golden.
Main Ingredients
This recipe relies on a few key components to get the right texture and structure:
- Super-fine almond flour — very finely ground almond flour keeps the puffs light and prevents an oily, dense result.
- Golden flaxseed meal — finely ground flaxseed adds structure and helps avoid a gummy crumb; coconut flour can be used as an alternative.
- Whey protein isolate — adds crispness and structure. If you prefer not to use whey, psyllium husk powder can be substituted, though results may be slightly less crisp.
- Xanthan gum — a small amount improves elasticity and replaces the binding properties of gluten in this grain-free dough.
- Dry, flavorful cheese — gruyère or a sharp cheddar grated finely for best results.
Recipe
Gluten Free, Low Carb & Keto Cheese Puffs
These small gougères are cheesy, tender, and just 0.3g net carbs each. They bake quickly and make a fantastic appetizer or snack.
Prep: 15 mins | Cook: 25 mins | Total: 40 mins | Yields: 24 cheese puffs
Ingredients
- 36 g super-fine almond flour
- 21 g golden flaxseed meal, finely ground (or coconut flour)
- 4 g whey protein isolate (or psyllium husk powder)
- 1/2 tsp xanthan gum
- 80 ml water
- 28 g grass-fed butter (or coconut oil)
- 1/4 tsp kosher salt
- 2 large eggs, lightly beaten
- 1 tsp baking powder
- 1 1/2 tsp paprika (optional)
- 1/4 tsp garlic powder (optional)
- 1/8 tsp onion powder (optional)
- 90 g grated gruyère or sharp cheddar (divided)
Instructions
- Preheat the oven to 450°F (220°C). Line a baking tray with parchment or a baking mat.
- In a medium bowl, whisk together the almond flour, finely ground flaxseed meal, whey protein, and xanthan gum. Set aside.
- In a medium pot, heat the water, butter, and salt until it just begins to simmer. Reduce heat to low and add the flour mixture. Stir constantly until the dough pulls away from the pan and forms a ball, 1–3 minutes.
- Transfer the dough to a bowl and let it cool for about 5 minutes; it should be warm but not hot.
- Add the eggs one at a time, mixing thoroughly after each addition. Stir in the baking powder and spices, then mix in about three quarters of the grated cheese. The dough should become elastic.
- Transfer the dough to a piping bag or a sturdy plastic bag with the corner cut off (approx. 2 cm / 3/4 inch). Pipe cherry-tomato-sized rounds onto the prepared tray — you should get roughly 24.
- Sprinkle the remaining cheese on top and bake for 15–20 minutes, until deep golden all over. Serve immediately; they’re best warm.
Tips & Notes
Deflated puffs can happen with any gougère-style recipe. Common causes are oversized eggs or too much moisture. Use large eggs (not extra-large), make sure the oven is fully preheated, and choose dry, sharp cheeses like aged cheddar or gruyère. If the dough seems too soft, add an extra tablespoon or two of almond flour.
*Substitutions: You can swap the flaxseed meal for coconut flour and the whey protein isolate for psyllium husk in the same amounts. The original combination tends to yield the best texture.
Nutrition (per cheese puff)
Calories: 42 kcal | Carbs: 0.7 g | Protein: 1.9 g | Fat: 3.6 g | Net carbs: ~0.3 g
Watch & Learn
If you’re new to choux-style methods, watching a short recipe video can be very helpful to see how the dough comes together and how piping should look. The technique is straightforward once you’ve seen it once.
Share Your Results
If you make this recipe or have a question, leave a comment below. I love seeing your photos—tag your posts so others can enjoy your creations.