Low Carb Egg Buns

READY IN: 1hr 15mins
Recipe by Ladymedic

Found this on another low-carb diet website but it works perfect for my South Beach Diet! A wonderful bread substitute! Used it this morning to make french toast and if I didn't know it was wheat free I never would have guessed!

Top Review by Lisa R.

they came out lovely. Just as pictured. I had hoped for a slightly softer product though so I took a square plastic container and covered them while they cooled and this helped tons. Rather than use them as buns, I cut them only about halfway through and then used the knife to sort of make a little pocket that I stuffed with curried venison heart and some fat free yogurt sauce I made with cucumber, mint and a bit of garlic no salt from Kroger. It was delish'. I am thinking next time using a bit more ricotta or maybe low fat or fat free cream cheese and a couple of tablespoons of grated Parmesan. Making little pockets, I can stuff them with virtually anything. Tuna salad, chicken salad, sloppy joe meat, whatever. This is going to be one of my favorite low carb recipes. I can already tell. Oh and I only made 4 with the batch so they were a little bigger round than the original recipe. I just transcribed it into myfitnesspal.com as 4 servings so I could log it properly. :) Just as an update, if possible, make them up a day ahead and put them in a plastic bag over night. they are absolutely perfect now. I am also going to use this recipe to make toppings for some venison stew to make them sort of like pot pies. Be really creative and just give everything a try. :)

Directions

  1. Pre-heat oven to 300°F.
  2. Beat egg whites to soft peaks.
  3. Add cream of tarter and peak to stiff peaks.
  4. Meanwhile whisk together egg yolks, ricotta cheese and Splenda and a pinch of salt.
  5. Take one third of the egg white mixture and and fold into the egg yolk mixture.
  6. Then fold egg yolk mixture into egg white mixture carefully til just blended.
  7. On a parchment lined baking sheet form six piles of the mixture.
  8. Bake at 300°F for one hour.

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