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Reviews Date of last review
4 Sun March 22, 2009
Recommended By Average Price Average Rating
100% of reviewers None indicated 10.0












Description: You can use these for sandwiches -- modify it to make cinnamon buns or french toast, or make an "onion roll."
Ingredients: BASIC BUNS


6 egg whites
4 egg yolks
6 Tbls. Sour cream (can also used softened cream cheese)
2 pkgs. Splenda
1/4 tsp cream of tartar
Pinch of salt
---------------------------------
ONION ROLLS


To the basic buns recipe, add in with the yolk mixture:


1/4 cup grated (powdered) Parmesan cheese
1 teaspoon granulated garlic
Any other spices you may like


When you form them, sprinkle on dehydrated minced onions and bake as above. They really taste much more like onion buns.
---------------------------------
CINNAMON BUNS/FRENCH TOAST


To the basic buns recipe, add in with the yolk mixture:


3 or 4 pkgs. Splenda
1 tsp cinnamon (or to taste)


Bake as below, but I prefer about 40 minutes instead of 50 on these. These are great for making French toast with -- or spreading some “cream cheese frosting” on top.


---------------------------------
How To Prepare: Beat egg whites and cream of tartar until very stiff. (Turn bowl upside down and if the whites don’t slide, they are stiff enough.)


In a small bowl, mix together the other ingredients. Gently fold the yolk mixture into the whites. Rubber spatula works best.


Generously spray two non-stick cookie sheets with Pam. Make 6 piles on each sheet as if you were making the Atkins Revolution Rolls.


Bake for about 50 minutes or less in a 300-degree oven. These will puff up while in the oven, but don’t be surprised when they fall quite flat when you remove them. That’s the way it is. Remove with an egg lifter onto a plate and let cool. Put in a plastic bag after it has cooled. (I poke holes in a Ziploc bag to keep them from getting sticky and I store them in the fridge.) The above recipe will make 2 pans full (12 total) – can be halved.
Number of Servings: 12
Carbs per serving - include all nutritional information if known: With cream cheese= Cals 54; Fat 4g; Carb 1g; Pro 3g ---- With sour cream= Cals 44; Fat 3g; Carb 1g; Pro 3g
Effort (Easy, Average, Difficult): Average
Way too much time on my hands!
 
Posts: 11,872
Registered: October 2000
Location: Right around the corner from Lisa Monet'



Review Date: Sat April 28, 2007 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 10 

 
Positive aspects of the product (pros): AWESOME!
Cons: NONE!

This hit the spot. Needed a bread fix and I got it. Used Cream Cheese not Sour Cream, came out wonderful. Put Minced Onion, Garlic, and Parmesan Cheese on top. I put one hole in the ziploc bag to allow air. I will put more than one next time, bread was a little soggy.
bsharonh
Junior LCF Member

Registered: January 2008
Location: SouthernBelle
Posts: 4
Review Date: Thu February 14, 2008 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 10 

 
Positive aspects of the product (pros): Wonderful!
Cons: None!

I couldn't live with out this recipe. Thank you soooo much. It is worth the extra time and effort.
lowcarbs4me
Major LCF Poster!

Registered: August 2008
Location: Texas
Posts: 1343
Review Date: Mon January 5, 2009 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 10 

 
Positive aspects of the product (pros): Delicious--very much like the real thing with a burger
Cons: Time consuming--especially the beating of the whites

These are worth the time and trouble if you want a burger on a good bun. I used a hand mixer so it took quite a bit of time to beat the whites.


I used one roll as a top and one as a bottom. It would be very difficult to cut these in two.


My DH is picky, and these passed his test. My oldest son who is even pickier and not on a low-carb diet wanted more. :-)
Review Date: Sun March 22, 2009 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 10 

 
Positive aspects of the product (pros): easy
Cons: none

I make these all the time. At least once per week, I make a batch and use all beef franks to make piggy blankets. Add a squirt of mustard and holy cow, YUMMY!


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