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    You are in: Home / Recipes / Low Carb Egg Buns Recipe
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    Low Carb Egg Buns

    Low Carb Egg Buns. Photo by jenpyre_7893114

    1/2 Photos of Low Carb Egg Buns

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    Ladymedic's Note:

    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!

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    Serves: 6



    Units: US | Metric


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

    Ratings & Reviews:

    • on January 18, 2014

      This recipe definitely works as written. My "bread" looked lovely, just like in the photos. However, I just couldn't get past the flavour or texture of it, therefore, I have rated it without stars. DH and I have been doing the SB diet for about 1 1/2yrs so I just had to try it. Please know that there is nothing wrong with this recipe, I just don't care for the taste. I am glad that I made it and thank you for posting it as others have enjoyed it.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 13, 2014


      Where has this recipe been all my life!! I made this and used for game day as a bun substitute for sliders- The texture and color are spot on, holds up perfectly for a juicy burger. My husband couldn't even tell the difference between a regular bun. Actually liked it better! Couple of points here- 1) I cooked it on higher rack in over (not middle) for 50 minuets and were perfect! 2) each bun is actually a top OR bottom- it takes two buns for a burger 3) I spooned the six piles for buns about the same size as a bun in circumference and they don't spread much while baking, however I don't know if the person who stated they were too small were able to mound them higher or they make HUGE burgers, but mine turned out packaged bun size and thin- you can not slice them, just use one on top, one on bottom (based on the previous review, I made sliders, then had to half each bun, which worked great). I don't think I'll ever eat another type of bun again! Even my husband agreed! Now I just need to figure out a way to make it folded for a hotdog bun! PS- I suck at baking so ANYONE can make these, they are so easy and truly fabulous! Thanks for the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 15, 2011


      They smelled sooo good in the oven! I really liked them - not as much flavour as normal buns, but that was expected...crisp on the outside and really pleasantly soft on the inside, which tasted kind of like white bread. I suggest making 4 or 5 instead of 6, because the buns turn out to be a bit too small for a hamburger patty. They do, however, slice really well!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Low Carb Egg Buns

    Serving Size: 1 (33 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 36.0
    Calories from Fat 21
    Total Fat 2.3 g
    Saturated Fat 0.7 g
    Cholesterol 93.0 mg
    Sodium 61.4 mg
    Total Carbohydrate 0.2 g
    Dietary Fiber 0.0 g
    Sugars 0.0 g
    Protein 3.1 g

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