1. Preheat oven to 300º Fahrenheit. Spray 2 silicone muffin pans with coconut oil or other oil of choice.
2. In a very clean, medium bowl. Using a hand mixer, beat together egg whites and cream of tartar until egg whites are stiff. Set aside.
3. In a separate bowl, beat together cream cheese and sweetener. Add egg yolks, one by one, beating after each addition and scraping down the sides of the bowl occasionally. Mix in vanilla extract.
4. Add about 1/3 of the egg whites to the cream cheese mixture and fold in to lighten. Fold in the remaining egg whites, being careful to not deflate the meringue.
5. Spoon the mixture into the muffin pans, until they are about half full and the mixture is evenly divided among all cups.
6. Bake for 27-33 minutes or until golden brown.
7. When cool enough to touch, remove puffs from pans and place on cooling rack to cool completely.

For the strawberry cream

1. In a medium bowl, beat together cream cheese, butter, and sweetener until smooth. Mix in vanilla extract.
2. In a separate, small bowl, beat the cream until soft peaks form. Gently fold cream into the cream cheese and butter mixture. Fold in strawberries.
3. Pipe or spoon strawberry cream onto 12 of the puffs and top with the other 12 puffs. If desired, garnish with additional strawberry slices.