Sugar Free Gluten Free Mini Peppermint Cream Puffs
Total Steps
11
Ingredients
9
Tools Needed
6
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Your Lighter SideIngredients
- 3 drops red food coloring
- 1 tablespoons sugar substitute equivalent
- 1/4 teaspoons peppermint extract
- 1 cup heavy whipping cream
- 3 ounces cream cheese, softened
- 3 egg whites
- 1 tablespoons sugar substitute equivalent
- 3 egg yolks
- 1/8 teaspoons cream of tartar
Instructions
Step 1
Preheat oven to 300 degrees Fahrenheit.
Step 2
In a mixing bowl, beat egg whites and cream of tartar on high speed until thick, stiff peaks form. Set aside.
Step 3
In another mixing bowl, combine egg yolks, softened cream cheese, and sugar substitute equivalent.
Step 4
Carefully fold the yolk mixture into the beaten egg whites.
Step 5
Spoon the batter into greased cupcake pans. Use large pans for bigger cream puffs or small pans for tiny cream puffs.
Step 6
Bake for 30 minutes.
Step 7
While the baked shells are still warm, loosely separate them from the pans.
Step 8
In a mixing bowl, whip heavy whipping cream, sugar substitute equivalent, peppermint extract, and red food coloring until stiff peaks form.
Step 9
Carefully pull apart or slice the baked shells.
Step 10
Spoon the whipped cream filling into the prepared shells.
Step 11
Place the top shell on each cream puff and refrigerate until serving.