Spring is here at last and I’m looking forward to lots of warm weather. Warm weather reminds me of fruity desserts, so I dreamed up this yummy shortcake-inspired dessert. I don’t eat fruit, but fruit-flavored sugar-free syrup scratches that itch.
Low Carb Shortpuffs
Preheat oven to 350. Lightly spray or oil a large cookie sheet. Set aside.
In a medium bowl, beat egg whites, Fiberfit, and vanilla until stiff. Set aside.
Mix dry ingredients in a small bowl. Gradually sprinkle into egg white mixture, gently folding in while mixing well.
Drop by 8 very large spoonfuls onto cookie sheet. Make sure the puffs aren’t touching each other.
Bake for 6 – 8 minutes or until lightly browned. Remove from oven and carefully loosen puffs with a spatula. Let cool on cookie sheet. Puffs will shrink a little while cooling.
The entire recipe contains about 2 net carbs. Number of servings depends on how large you want them.