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These are reminiscent of a cream puff with a cream filling with no flour.  Delicious little bites.  Of course, you could make in regular-sized muffin tins, but the mini make nice bite-size treats.

Cream Meringues

  • 4 eggs separated
  • ¼ tsp. cream of tartar
  • 2 oz. cream cheese, softened
  • 3 TBL Monk Fruit
  • 1 tsp. vanilla
  • ½ tsp. lemon extract
  1. Preheat oven to 300 degrees.
  2. Spray silicone mini muffin baking molds (muffin tins don’t release well for these)
  3. Beat egg 4 whites and cream of tartar until stiff peaks form.
  4. Mix cream cheese, sweetener and 1 egg yolk until smooth (you’ll have 3 leftover egg yolks).
  5. Add in eggs, one at a time and then the flavorings.
  6. Spoon into muffin tins to about ¾ full.
  7. Bake 13 minutes and cool.
  8. Makes 4 dozen.

Raspberry Cream

  • 8 oz. cream cheese
  • 2 TBL grass-fed butter, softened
  • ¼ c. erythritol, powdered
  • 1 ½ tsp. vanilla
  • ½ tsp. lemon extract
  • ½ c. cold whipping cream
  • ½ c. raspberries, chopped into small pieces
  1. Mix cream cheese, butter and sweeter until smooth. Add flavorings.
  2. Whip cream until medium-stiff peaks form. Fold in with cream cheese mixture.
  3. Fold in the raspberries.
  4. Place in a quart baggie, snip one corner and pipe onto the bases.
  5. Can be frozen.