Revolution Rolls (low carb / gluten free)

7 large eggs
1/4 tsp cream of tartar
1/2 cup cottage cheese
1 cup shredded mozzarella cheese
1/2 tsp onion powder
1/2 tsp granulated garlic
1/2 tsp kosher or sea salt
1/4 cup coconut flour
1/4 cup unflavored whey protein
1 tbsp stone ground mustard
1/2 tbsp sesame seeds

*Preheat oven to 325.
*Line baking sheets with parchment paper and set aside.
*Eggs should be room temperature.
*Blend cottage cheese with a small food processor until smooth.
*Measure out coconut flour and then sift it into a small bowl. Add protein powder, salt, garlic and onion powders and mix to combine.
*Separate egg yolks from white & place into two very clean, oil free bowls.
*Add cheeses, mustard, and dry ingredients to the bowl with the yolks and set aside.
*With an electric mixed, beat egg whites until foamy - then add the cream of tartar. Continue whipping until whites form stiff peaks.
*Blend egg yolk mixture for 2-3 minutes. It will be a lemony color - there may be some lumps, this is okay.
*Fold the whites into the yolk in 3 additions. The first one loosens the yolk mixture and the other two are to add volume. Don't over stir.
*Plop scoops of dough onto parchment paper - I used a large tablespoon. Leave a bit of space between them, they'll spread a little.

Bake at 325 for 20-25 minutes or until golden brown. If you used multiple pans, rotate the pans between oven racks at the 15 minute mark.

Remove from oven and cool on a wire rack.

Serving Size: 14 bun halves

Number of Servings: 14

Recipe submitted by SparkPeople user SNAPSHOTSTACY.