Low Carb Mini Cream Puffs
mini cream puffs
cream cheese, room temperature
Cream of Tartar
coconut milk, refrigerated
unsweetened coconut flakes
Preheat the oven to 300 degrees.
Make the puffs: In a large mixing bowl add the cream cheese and the egg yolks - separate the whites out and add to another medium mixing bowl.
Add cream of tartar to the whites and beat the egg whites to stiff peaks - set aside.
Add 20 drops liquid stevia and 1 tsp vanilla extract to the cream cheese and yolk bowl, and beat using a hand mixer until combined.
Fold the whites into the cream cheese mixture with a spatula until fully combined.
Distribute the puff mixture into a 24 cup silicone mold (linked in the blog post above). You can also use a larger mold such as a cupcake mold, but you will have larger cream puffs.
Bake for 25 minutes. If using a larger mold bake for 30-35 minutes. Allow to cool for 20 minutes.
Make the filling: remove all the hardened coconut milk from the can and transfer to a large bowl. Whip it up until smooth in consistency.
Add in 30 drops liquid stevia and the coconut flakes and combine.
Fill a ziploc bag with the cream, cut the tip and pipe it onto half of the puffs. Top all the creamed puffs with the other halves. Enjoy!
Net Carbs (per cream puff): 0.7g