*almost* Carb-Free Hamburger Buns
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
3 eggs, carefully separated 3 Tbsp cream cheese1/4 tsp cream of tartar1 packet Splenda
1. Preheat oven to 300 degrees. Spray 2 baking pans lightly with cooking spray and set aside.
2. In a small bowl, combine the egg yolks, cream cheese and the Splenda and mix until smooth.
3. In the bowl of an electric mixer, combine cream of tartar and egg whites and beat on high speed until fluffy and STIFF peaks form. This may take anywhere from 5 - 8 minutes, the goal is to have the stiffest egg whites possible.
4. Carefully fold the egg yolk mixture into the egg whites, do not over mix. The egg whites should maintain the stiff fluffy consistency.
5. Place 5 large spoonfuls on each prepared baking sheet. These should be about the size of a small hamburger bun in both size and thickness.
6. Bake on the middle rack for 20 - 35 minutes. These should be watched beginning at 20 minutes, no two batches will cook in the same amount of time. They are done when they have turned golden brown, about the color of a hamburger bun.
7. Remove from the oven and allow to cool on the pans for at least 3 minutes. Using a stiff spatula, transfer to a wire rack to finish cooling.
8. These are best eating the following day. After the bread has completely cooled, place in a sealed Ziploc bag and allow to sit overnight. The next day the consistency will be more of bread, soft and chewy.
Serving Size: Makes 5 hamburger buns
Number of Servings: 5
Recipe submitted by SparkPeople user JSKASICK.
2. In a small bowl, combine the egg yolks, cream cheese and the Splenda and mix until smooth.
3. In the bowl of an electric mixer, combine cream of tartar and egg whites and beat on high speed until fluffy and STIFF peaks form. This may take anywhere from 5 - 8 minutes, the goal is to have the stiffest egg whites possible.
4. Carefully fold the egg yolk mixture into the egg whites, do not over mix. The egg whites should maintain the stiff fluffy consistency.
5. Place 5 large spoonfuls on each prepared baking sheet. These should be about the size of a small hamburger bun in both size and thickness.
6. Bake on the middle rack for 20 - 35 minutes. These should be watched beginning at 20 minutes, no two batches will cook in the same amount of time. They are done when they have turned golden brown, about the color of a hamburger bun.
7. Remove from the oven and allow to cool on the pans for at least 3 minutes. Using a stiff spatula, transfer to a wire rack to finish cooling.
8. These are best eating the following day. After the bread has completely cooled, place in a sealed Ziploc bag and allow to sit overnight. The next day the consistency will be more of bread, soft and chewy.
Serving Size: Makes 5 hamburger buns
Number of Servings: 5
Recipe submitted by SparkPeople user JSKASICK.
Nutritional Info Amount Per Serving
- Calories: 73.4
- Total Fat: 5.9 g
- Cholesterol: 121.1 mg
- Sodium: 68.4 mg
- Total Carbs: 0.7 g
- Dietary Fiber: 0.0 g
- Protein: 4.4 g
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