To make the keto puffs, Preheat oven to 300 degrees F. In a bowl, whip egg whites with salt and cream of tartar until peaks are very stiff (about 5 minutes). Slowly mix in protein powder. In separate bowl, blend cream cheese and stevia. Gently fold in the cream cheese mixture into the stiff egg whites. (Save yolks for a different recipe:)

Grease a cookie sheet or a medium size muffin tin. Form 24 balls that are about 1 1/2 inches round. Bake for 10-15 minutes (or until golden brown). Remove pans from oven and let cool on a cooling rack. Once completely cool, use a knife to cut a small hole in the puffs to insert the cream filling.

To make the cream filling, place the cream into a large cool bowl and whip the cream with a hand mixer until very fluffy. Slowly add in the sweetener to your liking. Place in a large Ziplock bag, cut a small hole in the corner and use to fill the puffs.

To make the keto caramel, before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. If you don't work fast, the sweetener will burn. Heat butter on high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As soon as it comes to a boil, watch for specks of brown (this is brown butter....SO GOOD on veggies!). Immediately add the natural sweetener and the cream to the pan. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. Store in the refrigerator for up to 2 weeks. Use to drizzle all over the keto puffs just before serving. You can also top with my keto chocolate.