Sunday, January 31, 2010

Low Carb Buns

I've been reading quite a bit about these "Oopsie Rolls" (this is what people are calling them). I guess someone was trying to make the Atkins Revolution Rolls and made an "oopsie" that turned out good, so that's how they got their name. To me, they're like buns, so I'm just going to call them that. :) They look kind of funny, but actually they're pretty good. I'm going to try to make some recipes with them. They sure beat eating a hamburger on a lettuce leaf. LOL!

Low Carb Buns

3 Large Eggs
1/8 teaspoon Cream of Tartar
3 oz. Cream Cheese (Do not soften)

Preheat oven to 300 degrees F. Separate the eggs and add cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you're using the same mixer, mix the whites first and then the yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds (I used a muffin top pan to keep them all uniform in size). Flatten each mound slightly. Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool. Store in a loosely open sack and allow to rest on the counter before use (otherwise they might be too moist). These can be frozen - place waxed paper between each bun and place into a freezer bag.

Serves: 6
Per Serving: 87 Calories; 7g Fat (77.6% calories from fat); 4g Protein; 1g Carbohydrate; 0g Dietary Fiber; 122mg Cholesterol; 77mg Sodium.  Exchanges: 1/2 Lean Meat; 0 Fruit; 1 Fat.

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