Mother’s Day Dessert

This is such a cute sugar free, gluten free and low carbohydrate dessert recipe, and because you’re cute, too (don’t argue with me. This is my site, darn it), you deserve something fun and tiny to take the edge off of those cravings. This recipe is fine for induction, so long as you don’t eat more than a couple a day. The heavy white cream should be limited to two tablespoons per day in Atkins induction.
This recipe is also a lot of fun for Mother’s Day. Serve these to your Mother or even better, to yourself!

The shells are made from the batter used to make oopsie rolls. Whether you love these as standard buns or not, they make divine cream puffs! If you haven’t tried making oopsie rolls, the use of cupcake pans for this recipe ensures a perfect result. So what are you waiting for? Give these darling desserts a try and dish to tell me what you think.

Peppermint Cream Puff Minis

For the shells:
3 egg whites
1/8 tsp cream of tartar
3 egg yolks
3 ounces cream cheese, softened
1 Tbsp sugar substitute equivalent

For the filling :
1 cup heavy whipping cream
1 Tbsp sugar substitute equivalent
1/4 tsp peppermint extract
3 drops red food coloring

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To Prepare:
1. Preheat oven to 300 degree Fahrenheit.
2. In a mixing bowl, beat egg whites and cream of tartar on high speed until thick, stiff peaks form, about 3-5 minutes. Set aside.
3. In another mixing bowl, combine egg yolks, cream cheese and sweetener.
4. Carefully fold yolk mixture into whites.
5. Spoon batter into greased cupcake pans (large for bigger cream puffs; small for tiny cream puffs).
6. Bake for 30 minutes.
7. While rolls are still warm, loosely separate from the pans.
8. In a mixing bowl, whip heavy white cream, sweetener, peppermint extract and food coloring until still peaks form, about 3-5 minutes.

To Assemble:
Carefully pull apart or slice  shells.
Spoon whipped cream into shells.
Place top shell and refrigerate until serving.

Makes 12 large cream puffs or 24 small when using one shell cut in two.

For 1/12 recipe (large cream puff or 2 small): Calories: 111, Carbohydrates: .8 g, Fiber:  0 g, Net Carbohydrates:  .8 g, Protein: 2.5 g, Fat: 11 g
Per entire recipe: Calories: 1332, Carbohydrates: 10g, Fiber: 0 g, Net Carbohydrates: 10 g, Protein: 30 g, Fat: 132 g

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Comments

  1. Mary Abshier says:

    Oh I’m so going to make these with vanilla filling and some fresh berries for our dinner.

  2. My mom made this yesterday (strawberry whipped cream instead of peppermint) , it taste like strawberry shortcake! YUM-O

  3. Does any one have a low carb choc dessert recipe like icecream or pudding please? Tania from London

  4. Does the egg need to be at room temp??

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