Sugar Free Cream Puff Cake Recipes

CREAM PUFF CAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg.
• Spread in bottom and up the sides of an ungreased 9x13 inch pan. Bake at 400 degrees F (200 degrees C) for 35 minutes. Cool completely.
• To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth. Add pudding mix and beat until thickened. Spread over cooled shell. Top with whipped topping, and drizzle chocolate syrup over the top.

SUGAR CREAM CAKE

Steps:

• Mix cake mix, margarine, and 2 eggs together well.
• Press in bottom of greased 9X13 pan.
• Mix cream cheese, 2 eggs, and sugar together until smooth.
• Pour over bottom layer already in pan.
• Sprinkle powdered sugar and nuts on top if desired.
• Bake at 350 degrees for 35-40 minutess.

SUGAR FREE CREAM CHEESE POUND CAKE

Steps:

• Preheat your oven to 325 and prep your pan well (nonstick plus flour dusting) for nonstick. While a pound cake is usually baked in a loaf pan, I am actually a fan of the bundt pan for this recipe.
• In a medium mixing bowl, whisk or sift together the flour and baking powder. Set this bowl aside.
• Next, in a large mixing bowl, and at medium speed, beat your butter with the cream cheese until creamy.
• For the next step, we will add the dry ingredients from the first bowl to the mixing bowl. Do this by adding half of the dry ingredients at a time, stirring between additions. Then add the eggs, one at a time, stirring gently between additions as well as the extract.
• Transfer the batter to the prepared baking pan and bake for 75- 90 minutes or until a toothpick comes out almost clean. The baking time can depend on your pan. Allow this to cool well- at least 20 minutes in the pan and then an hour on a cooling rack- before serving. Thus, this cake should be well cooled prior to serving.

CREAM PUFF CAKE RECIPE

Steps:

• Boil together the margarine and water.
• Add flour and mix well. Cool slightly and stir in eggs, ONE AT A TIME. Mix well and spread into a greased 9x13 pan.
• Bake at 400 for 30 minutes. Cool completely. NOTE: Crust will spread up onto the sides, which is suppose to happen.
• In a large bowl, mix pudding, milk and cream cheese. Beat until lumps disappear. Pour into cream puff crust.
• Spread whipped cream on top of pudding and refrigerate for at least one hour before serving. Drizzle with chocolate syrup when serving.

SUGAR FREE CREAM PUFF CAKE

Steps:

• Preheat oven to 400'.
• Boil water and margarine in a saucepan.
• Remove from heat.
• Stir in flour.
• Add eggs, one at a time, mix well -- it will be sticky --( You may use an electric mixer).
• Spread mixture into a 9 X 13 inch pan and bake 25-30 minutes or until lightly browned. Cool.
• Combine pudding and milk.
• Blend in cream cheese until smooth.
• Spread over cooled cake.
• Beat heavy cream until the consistency of whipped cream ( forms stuff peaks.
• Then beat in sugar substitute.
• Spread whipped cream evenly over pudding layer.
• Refrigerate about 2 hours before serving.

CREAM PUFF CAKE

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• In a heavy saucepan, heat butter and water to boiling over medium-high heat.
• Add the flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan.
• Remove from heat and transfer to a large bowl. Using a hand mixer, beat in eggs, one at a time, beating well after each egg.
• Spread in bottom and up the sides of an ungreased 9x13 inch pan. Bake for 35 minutes. Cool completely.
• Melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat.
• Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla. Whisk well.
• Stir in hot water, one tablespoon at a time, until icing is smooth and able to be drizzled.
• Remove from heat, cool slightly, and drizzle over the bottom of the crust.
• In a large bowl, combine cream cheese and ¼ cup of milk. Beat until smooth. Continue to add the milk in ¼ cup increments, mixing between each addition. This will help you not have cream cheese clumps.
• Once all 3 cups are added in, add pudding mix and mix well until it starts to thicken.
• Spread this mixture over the fudge-topped crust. Allow to refrigerate and set for 10 minutes.
• Top with Cool Whip and then drizzle chocolate syrup over the top.
• Refrigerate at least one hour before serving.

CREAM PUFFS

Steps:

• Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
• Preheat oven to 425 degrees F (220 degrees C).
• In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
• Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
• When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.