Peppermint Cream Puff Minis

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, damn 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 since we’re nearing Valentine’s Day. Serve these to your sweetheart and Cupid’s arrow will strike your thinning heart!

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

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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  1. O.m.g. This is perfect!! Can I get a chocolate drizzle to make it the shizizzle?!
    Yep. Making these for Valentine’s Day. Perfect. Thanks!

    • I actually added some chocolate drizzle to it today, but it didn’t photograph well (it looked like Rorschach from The X-Men), so I nixed it. But the answer is fo sho!

  2. These look awesome!!! I am going to make some tomorrow! Thank you for sharing!

  3. Why you and your Oopsie batter haven’t yet been nominated for the Nobel Peace Prize is beyond me. It’s life changing goodness, for sure!

    These look fabulous! I’m having issues trying to print out the recipe (yes, PrintFriendly, I’m talking to you,) but hopefully I’ll be able to resolve them soon so that I can make these.

    • Hey, Lisa! You are so kind for saying so! I am sorry the print button isn’t working. Let me check some of the coding in the post to see if there are issues I hadn’t seen before.

  4. Lisa! Try this link:

    It showed up all right. Maybe something went silly. The interwebs! Sheesh.

  5. Jamie my dear this is fantastic… tomorrow for sure
    wow cant wait.
    shehila in ga

  6. but…..i think your old website was so much easier to navigate through recipes. and i loved the symbols for induction friendly, etc. i wish you still had a glossary of all the recipes, so i could just bring that up, scroll through, and figure out my menu from there. it also seems like they’re not all here…..

    am i crazy? or missing something?

    again, mostly, you’re awesome, thank you!!!

    • Hi, aimee! Easy navigation is in the works! I am first nailing down the recipe drop down menus; then I plan to go though and further categorize recipes as being induction friendly, gluten free and sugar free. Then I’d like to put together a master list as you’ve mentioned! Sorry it’s taking awhile. I’ve been baking up a storm! Thanks so much for your feedback. I am definitely listening and putting your suggestions into action.

  7. I think Rorschach is Watchmen, not X-Men 🙂
    but your dessert looks fabulous and I can’t wait to try it!

  8. Hmmm…made them this morning…mine went flat! Wonder what happened? I whipped the whites till they were stiff. I wonder if using erythritol had some effect??

  9. i’m eating apeppermint cream puff right now. Thanks very much I love these so so good. also made the oopsie rolls at the same time yesterday. had a bacon,lettuce and tomato sandwhich in the rolls for breakfast.Fantastic breakfast.i’m going to try choclate in the cream puffs.also,turkey or ham and cheese on the rolls,it will taste like burger kings ham and cheese corrisent,i’ll bet with no guilt.can’t wait to make the cheetoes and the “popcorn”.Just found your site cant wait toto try it all.

  10. Cupcake pan = utter genius. I have never had any luck with oopsie rolls before (always seem to end up flat as a pancake!) but these are in the oven as we speak, looking fabulous and smelling amaaazing!

    Thanks again for a top tip, and a great recipe! 🙂

  11. Jenn Morandi says

    These are PERFECT and I can’t wait to make them tomorrow, but….
    If I make the Oopsie Roll part of this tonight, how do I store them so they’re still holding up tomorrow?

    • I would store them in a bag, loosely sealed, on the counter, or in the fridge. You don’t want them to dry out, but you don’t want them to become too moist, either, because they become sticky.

  12. I’m a diabetic and have made cream puffs before as a treat but never thought of the peppermint cream, Thanks so much, I’m going to make these for a Christmas party and I’m sure they will be a hit. You’re awesome!

  13. First time to comment but fifth recipe I have made from your wonderful site! My husband found your site through Pinterest when he began Atkins. I just wanted to thank you for sharing your amazing recipes. We love the cauliflower and zucchini crust pizzas and I absolutely enjoyed the salisbury steaks! These cream puffs were so good and reminded me of profiteroles and eclairs. I topped mine with homemade chocolate sauce. So clever to bake them in a cupcake pan! Mine were well done before the 30 minutes was up and after assembling it was hard to just eat 2! 🙂 Thanks again!


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