**Keto Cream Puffs**

**Ingredients:**

*For the Puffs:*
– 2 Large eggs, separated into yolks and whites
– 1/4 teaspoon cream of tartar
– 3 ounces cream cheese, softened
– 3 tablespoons low-carb powdered sweetener (such as Lakanto Monkfruit)
– 1 teaspoon vanilla extract

*For the Filling:*
– 1/2 cup heavy whipping cream
– 3 tablespoons low-carb powdered sweetener (such as Lakanto Monkfruit)

**Instructions:**

1. Preheat the oven to 350 degrees Fahrenheit.

2. In a mixing bowl, add the egg whites and cream of tartar. Beat on high until the egg whites have formed very stiff and dry peaks. Set aside.

3. In another clean mixing bowl, combine the cream cheese, egg yolks, vanilla extract, and 3 tablespoons of low-carb sweetener. Beat until smooth and creamy.

4. Gently fold the egg white mixture into the cream cheese mixture, mixing only until just combined.

5. Fill a piping bag or tool with the mixture and pipe 20 small circles of the mixture onto a parchment-lined baking sheet.

6. Bake for about 5 minutes, then reduce the heat to 300 degrees Fahrenheit and bake for another 5-7 minutes until lightly browned on the edges.

7. Remove the puffs from the oven and let them cool.

8. In a mixing bowl, combine the heavy whipping cream and 3 tablespoons of low-carb powdered sweetener. Beat on high until stiff peaks form.

9. Pipe a bit of the filling on the bottom of one puff, then place another puff on top of the cream to form a sandwich. Repeat this step to create the remaining cream puffs.

10. Serve and enjoy!

These keto cream puffs are a delightful treat for those following a low-carb lifestyle!

Ingredients

Puffs

• 2 Large eggs separated into yolks and whites
• 1/4 teaspoon cream of tartar
• 3 ounces cream cheese softened
• 3 tablespoons low carb powdered sweetener (I use Lakanto Monkfruit)
• 1 teaspoon vanilla extract

Filling

• 1/2 cup heavy whipping cream
• 3 tablespoons low carb powdered sweetener (I use Lakanto Monkfruit)

Instructions

1. Preheat the oven to 350 degrees.
2. In a mixing bowl, add the egg whites and the cream of tartar. Beat on high until the egg whites have formed very stiff and dry peaks. Set aside.
3. In a clean mixing bowl, combine the cream cheese, egg yolks, vanilla extract and 3 tablespoons of low carb sweetener. Beat until smooth and creamy.
4. Gently fold the egg white mixture into the cream cheese mixture, and mix only until it is just combined.
5. Fill a piping bag or tool with the mixture, and pipe 20 small circles of the mixture onto a parchment lined baking sheet.
6. Bake for about 5 minutes, and then turn the heat down to 300 degrees, and bake for another 5-7 minutes until lightly browned on the edges.
7. Remove the puffs, and let them cool.
8. Combine the ingredients for the filling in a mixing bowl, and beat on high until stiff peaks form.
9. Pipe a bit of the filling on the bottom of one puff, and place another on top of the cream to form a little sandwich. Repeat this step to create the remaining cream puffs, and serve.