Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine almond flour, whey protein isolate, coconut flour, erythritol, baking powder, and salt. Mix well.
In another bowl, whisk together almond milk, egg whites, Greek yogurt, and vanilla extract until smooth. Gradually add the wet ingredients to the dry mixture, stirring until a dough forms.
Using a piping bag, pipe small mounds of dough onto the prepared baking sheet, leaving space between each mound.
Bake for 15-20 minutes or until the puffs are golden brown and have risen. Allow them to cool completely on a wire rack.
Meanwhile, whip the heavy cream (and cocoa powder if using) until soft peaks form. Once the puffs are cool, carefully slice them in half and fill with the whipped cream.
Serve immediately or refrigerate for later enjoyment. Enjoy your Protein Cream Puffs Delight!
Robô das Receitas
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