Zeppole

• Preheat oven to 300 degrees F. Place a standard silicone muffin pan onto a baking sheet pan.
• Place the egg whites into a large mixing bowl or the bowl of a stand mixer and add the cream of tartar. Use the whisk attachment or an electric hand mixer and beat the egg whites until stiff peaks.
• Place the egg yolks, softened cream cheese, vanilla extract and vanilla stevia, whisk together. Stir in the egg white protein powder, baking powder, baking soda and monk fruit allulose confectioners. Once well combined, fold a small amount into the whipped egg whites. Continue until all incorporated. 
• Grease a 12 capacity standard silicone muffin pan. Fill 9 muffin cups.
• Bake 23-25 minutes. Check the center with a toothpick, if it comes out clean, it's done.

  If not, remove them carefully from the muffin pan and flip upside down onto the baking sheet pan and bake 5 more minutes until golden brown.

  Allow to cool completely before slicing in half and filling with pastry cream.

Ricotta Pastry Cream

• Place the ricotta cheese, vanilla extract, heavy cream and vanilla stevia in a large bowl or stand mixer and using the whisk attachment, or hand mixer, mix until whipped and thickened. Taste for sweetness, if not sweet enough add more sweetener. You can refrigerate this until ready to serve. 
• Once ready, slice the zeppole in half. I kept them upside down since the tops were larger than the bottoms and look more like a zeppole. Add pastry cream to a pastry bag and pipe once around on the bottom of each zeppole.
• Place the tops over the cream and pipe more pastry cream. I added the tip of strawberries, you could also use a raspberry or fresh pitted cherry. 

Storage: Place in the fridge covered until ready to serve for up to 2 days.