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Ingredients
  • subheading: For the Choux Pastry:
  • ½ cup almond flour
  • ¼ cup unsalted butter
  • ¼ cup water
  • ¼ cup heavy cream
  • 1 tablespoon granulated erythritol
  • Pinch of salt
  • 3 large eggs
  • subheading: For the Cream Filling:
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon powdered erythritol
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