1 c. flour
1 c. water
1/4 tsp. salt
3 sugar substitutes
1/2 c. butter
4 eggs

Sift and measure the flour; set aside. In a saucepan put water, salt, and butter and heat until butter is melted. Bring mixture to a full rolling boil over high heat. Add the flour all at once, remove pan from heat and stir until mixture becomes smooth very thick paste that clings together and comes away from the sides of the pan. Stir in the eggs, one at a time, until paste is smooth and shiny. (Paste may seem thin when you begin to add the eggs but it will thicken as you continue to stir.)

Let paste cool about 15-20 minutes before shaping and baking. You can refrigerate the paste at this point and bake it later. After removing let stand at room temperate about 30 minutes before baking. Shape cream puffs with a tablespoon to make 12 puffs. Use 1/4 cup for each puff, placing them 3 inches apart on a greased baking sheet. Bake at 400 degrees for 35-45 minutes or until puffs are golden. Split while hot to keep shell crisp and fill with your favorite filling.