Cinnamon Shortpuffs

I like to add a little cinnamon to my fruity desserts, so I added cinnamon to the Shortpuffs I drizzle with fruity sugar-free syrup.  But these are so yummy, you can eat them without the syrup, too!  I made these bigger than my original Shortpuffs and they are light and airy.

Cinnamon Shortpuffs

4 large egg whites
2 teaspoons Fiberfit Liquid
1 teaspoon vanilla
1 tablespoon powdered erythritol
1 teaspoon inulin
1/4 teaspoon cream of tartar
1/4 teaspoon cinnamon
1/16 teaspoon salt

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 6 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.

I like to use 2 Shortpuffs for a double-decker dessert drizzled with Monin O’Free blackberry syrup or sugar-free chocolate syrup with Low Carb Whipped Cream between the puffs and on top.

They are also great topped with Perfect Low Carb Fudge Sauce or No Carb Dessert Topping/Filling and Low Carb Whipped Cream.

You can see a picture of my originial Low Carb Shortpuffs in the Picture Files category.

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