Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. This step is essential—do not skip!

Whisk eggs in a medium bowl vigorously for 2-3 minutes until light, fluffy, pale yellow, and frothy with increased volume. Room temperature eggs work best. Set aside.

Mix dry ingredients in separate bowl: Combine 1½ cups beef protein and 1 tablespoon baking powder. Whisk thoroughly to ensure even distribution and prevent clumping.

Combine wet and dry: Gradually add dry mixture to whisked eggs in 3-4 additions, gently folding with a spatula after each addition. DO NOT stir vigorously—fold gently to maintain air. Batter will be thick and sticky (this is correct). Mix until completely smooth with no dry pockets.

Shape puffs: Generously oil your hands with coconut oil (this is NOT optional—batter is very sticky!). Divide batter into 5-6 equal portions. Roll each into a ball shape (don’t worry about perfection). Place on parchment-lined sheet, spacing 2-3 inches apart. Re-oil hands as needed between each puff.

Bake for exactly 12 minutes in center of oven, until tops are golden brown and feel firm and smooth—almost like touching glass. They should have puffed up noticeably. Don’t open oven during first 8 minutes! If tops still feel soft after 12 minutes, give 2-3 more minutes.

Cool and fill: Remove from oven and cool on baking sheet for 5 minutes, then transfer to cooling rack for 5 more minutes. Once cool enough to handle, slice each puff horizontally (like a hamburger bun) to create top and bottom. Fill with desired sweet or savory fillings!