Cute and yummy Valentine’s Day treat!


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!

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.
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. These are DELISH!!! Imake them with cocoa cream as hubs does not like peppermint but they were ab-so-lute-ly scrummy and will deffo be made again!! (we did eat the whole batch in one go though…..ooops!!)

    • Your Lighter Side says

      Yea.. I must admit I am guilty of that as well 😉 I am happy yall enjoyed!

      • ooooh! new twit being tried: I have made the filling with some home made LC toffee sauce and a few drops of banana for a banoffee feel! I AM A GENIUS! 😉 s of mix free handed on a baking tray (I only have silicone muffin trays and I don’t lie the effect they give the puffs) 16 minutes in and they kinda look like sweets bread buns… ah well, guess what they are getting filled/slathered with?? 😀 ooh oooh, I might even dip them in some melted sf chocolate!!! (or am I going too far, too fast??)

  2. Please, these looks TOO good. I think I will listen to you (about being cute) and name this an excellent reason to serve myself one!

  3. Missed this post! Wish I’ve made this for Valentines, looks delish!

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