LOW-CARB STRAWBERRY CREAM PUFFS
Serving size: One cream puff
Fat (g): 16
Carbs (g): 2
Fiber (g): 0
Protein (g): 4
For the cream puffs:
4 pasture-raised eggs separated
1/4 teaspoon cream of tartar
2 ounces cream cheese room temperature
3 Tablespoons stevia/erythritol granulated sweetener
1 1/2 teaspoon vanilla extract
For the strawberry cream:
8 ounces cream cheese room temperature
2 Tablespoons butter room temperature
1/4 cup stevia/erythritol granulated sweetener
2 teaspoons vanilla extract
1/2 cup grass-fed whipping cream chilled
1/2 cup strawberries chopped into small pieces
Optional: additional sliced strawberries for garnish
Preheat oven to 300º Fahrenheit. Spray 2 silicone muffin pans with coconut oil or other oil of choice.
In a very clean, medium bowl. Using a hand mixer, beat together egg whites and cream of tartar until egg whites are stiff. Set aside.
In a separate bowl, beat together cream cheese and sweetener. Add egg yolks, one by one, beating after each addition and scraping down the sides of the bowl occasionally. Mix in vanilla extract.
Add about 1/3 of the egg whites to the cream cheese mixture and fold in to lighten. Fold in the remaining egg whites, being careful to not deflate the meringue.
Spoon the mixture into the muffin pans, until they are about half full and the mixture is evenly divided among all cups.
Bake for 27-33 minutes or until golden brown.
When cool enough to touch, remove puffs from pans and place on cooling rack to cool completely.
Original Recipe: Harper Slusher from Simply So Healthy