Carnivore Profiteroles
Favorite Go to Favorite RecipesEquipment
Ingredients
- 6 large egg whites
- 1/8 teaspoon Redmond Real salt
- 1/2 cup Jay Robb Unflavored Egg White Protein Powder (or vanilla)
- 2 tablespoons powdered allulose
- 3 ounces cream cheese softened
ICE CREAM FILLING:
- 1 cup heavy cream
- 1 cup unsweetened low fat coconut milk
- 2 scoops Vanilla Equip Protein Powder
- 1/4 cup powdered allulose
- 1 teaspoon stevia glycerite
- 1/4 teaspoon Redmond Real salt
CHOCOLATE SAUCE:
- 3/4 cup heavy cream
- 1/3 cup powdered allulose
- 1/2 teaspoon stevia glycerite
- 3 ounces unsweetened baking chocolate chopped fine
- 1 teaspoon vanilla extract
- 1/8 teaspoon Redmond Real salt
Instructions
- To make the carnivore profiteroles, preheat oven to 300 degrees F. In a bowl, whip egg whites with salt until peaks are very stiff (about 5 minutes). Slowly mix in protein powder. In separate bowl, blend cream cheese and allulose. Gently fold in the cream cheese mixture into the stiff egg whites.
- Grease a cookie sheet or a medium size muffin tin. Form 24 balls that are about 1 1/2 inches round (an ice cream scooper works great for this). Bake for 10-15 minutes (or until golden brown). Remove pans from oven and let cool on a cooling rack. Set aside while you make the ice cream and chocolate sauce.
- To make the ice cream filling, place the heavy cream into a blender and puree until light and fluffy. Add the rest of the ingredients and gently pulse to combine well. Taste and adjust sweetness to your liking.
- Place the protein ice cream into an ice cream maker and follow the directions of your ice cream maker. (click HERE to find the ice cream maker I LOVE)! Set in the freezer until ready to consume the profiteroles.
- To make the chocolate sauce, place the cream and natural sweeteners in a saucepan over medium heat. Bring to a simmer. Remove from heat and add the finely chopped chocolate, extract and salt. Stir, then allow to sit for 3 minutes. Stir again until completely smooth. Taste and adjust sweetness to your liking. Allow to cool a little before assembling the profiteroles.
- For serving, cut each profiterole in half crosswise, fill with a small scoop of ice cream, replace the top, and drizzle with slightly warm chocolate sauce.
Video
Notes
Nutritional Information WITHOUT Chocolate Sauce:
135.1 calories, 10.1g fat, 9.2g protein, 1.6g carbs, 0g fiber
Nutrition
Calories: 231.1 | Fat: 19.2g | Protein: 10.5g | Carbohydrates: 4g | Fiber: 0.5g | P:E Ratio: 0.5