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Mini-Paleo Sopapillas
 

Ingredients
  • 3 eggs, separated
  • 3 tablespoons full fat portion of canned coconut milk or 3 tablespoons cream cheese
  • ¼ teaspoon cream of tartar
  • 1 (1 g) packet Stevia

Instructions
  1. Preheat oven to 300 degrees.
  2. Separate the eggs into two bowls.
  3. In one bowl, mix egg yolks, the 3 T. of full fat coconut cream or Cream Cheese with one packet of Stevia until smooth.
  4. In a separate bowl add ¼ teaspoon of Cream of Tartar to the whites and beat the whites on high speed until fluffy and form nice peaks.
  5. Carefully fold the egg yolk mixture into the egg whites. Mix and try not to break down the fluffiness of the egg whites.
  6. Line two cookie sheets parchment paper.
  7. “Scoop” the mixture into 10 even rounds on the sheets, using an ice cream scoop. The rounds should be approximately ¾ inch thick and 4 to 5 inches across).
  8. Bake on the middle rack. Watch closely, as the cooking time may vary a bit. The tops should be light golden brown and will take approximately 25 minutes to cook.
  9. Remove from the pans and cool on a rack or cutting board.
  10. Allow to cool slightly and then enjoy with a drizzle of honey. Or, after they cool, store in a ziplock baggie or tupperware and they become more of a bread consistency.