Sugar Free Gluten Free Mini Peppermint Cream Puffs

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   1. Preheat oven to 300 degree Fahrenheit.

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   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.

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   3. In another mixing bowl, combine egg yolks, cream cheese and sweetener.

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   4. Carefully fold yolk mixture into whites.

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   5. Spoon batter into greased cupcake pans (large for bigger cream puffs; small for tiny cream puffs).

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   6. Bake for 30 minutes.

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   7. While rolls are still warm, loosely separate from the pans.

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   8. In a mixing bowl, whip heavy white cream, sweetener, peppermint extract and food coloring until still peaks form, about 3-5 minutes.

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   To Assemble:

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    Carefully pull apart or slice shells.

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    Spoon whipped cream into shells.

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    Place top shell and refrigerate until serving.

* Per serving · 4 servings · Values may vary.