Making lowcarb passionfruit pastry puffs

First, preheat the oven to 170°C (340°F) and then line a baking sheet with parchment paper. Then beat the egg whites with the baking powder and Steviala Frost. Then spoon the batter into a piping bag and cut off the tip of the piping bag. Next, pipe 18 round balls onto the parchment paper.

Bake the balls for 18 minutes in the oven and then let them cool outside the oven.

Making sugarfree filling

First, whip the cream together with Steviala Frost, Pure Passion, and mascarpone until stiff. If desired, you can fold in the pulp of a passion fruit. Spoon it into a piping bag with a round tip, or cut off the tip. Then, with a knife, make a hole in the bottom of each pastry puff. Place the piping tip in the hole and pipe the filling into it. Repeat this process until all the lowcarb passionfruit pastry puffs are filled. Refrigerate the puffs for 30 minutes.

Making sugarfree chocolate topping

First, melt the chocolate with coconut oil in a double boiler. Remove two spoonfuls and set aside. Color the rest red with the food coloring. Dip the puffs into the melted chocolate. Now, color one spoonful blue and keep the other white, then make stripes over the lowcarb passionfruit pastry puffs using a fork and let them set for another 30 minutes in the refrigerator.