So I ran across some random recipes for carb free and low carb buns, and decided to try them today. Also, I read several times that you should make these a day ahead, for best texture. We used them asap! They were awesome.
- 5 whole large eggs (separated)
- 1/2 C. Golden Flaxseed Meal
- 3 ounces Neufchâtel Cheese (Cream Cheese with a lower calorie/carb count)
- 1/8 teaspoon cream of tartar
- 1/4th package artificial sweetener
Separate the yolk and the whites of the egg in to two sepearate bowls, by tossing the yolk back and forth between the two cracked shells over the top of a bowl, allowing the whites to escape into the bowl. Using a hand mixer, whip the egg whites and cream of tartar together until you can lift the mixer out of the mixture and have stiff like mountains made out of it. (You will know!)
In the yolk bowl, mix the flax meal, egg yolks, cream cheese and sweetener (optional), until blended. Fold the yellow mixture into the white mixture, Keeping as much of the fluffy white mixture’s form. (Do not over mix, just blend it lightly!)
Bake @ 300 degree’s for about 25 minutes. They will turn a gorgeous brown color, if they don’t turn the oven up to 350 for about 4 minutes until brown. Store overnight, use as a real bun!