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
Preheat the oven to 350 degrees.
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.
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.
Gently fold the egg white mixture into the cream cheese mixture, and mix only until it is just combined.
Fill a piping bag or tool with the mixture, and pipe 20 small circles of the mixture onto a parchment lined baking sheet.
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.
Remove the puffs, and let them cool.
Combine the ingredients for the filling in a mixing bowl, and beat on high until stiff peaks form.
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.