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