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Recipe Room Home » Low Carb Recipes » Breads and Pastries « Previous Recipe · Next Recipe » Basic Buns Reviews Views Date of last review 2 3300 Thu February 14, 2008 Recommended By Average Rating 100% of reviewers 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 Source:

Author Swittig Junior LCF Member Registered: April 2007 Posts: 0 Review Date: Sat April 28, 2007 Would you recommend the Recipe? Yes | Rating: 10    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 Recipe? Yes | Rating: 10    Pros: Wonderful! Cons: None! I couldn't live with out this recipe. Thank you soooo much. It is worth the extra time and effort.

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