Ingredients for Low Carb Egg Buns
- Eggs
- Low Fat Ricotta Cheese
- Cream Of Tartar
- Splenda Sugar Substitute
- a pinch of salt
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How to Make Low Carb Egg Buns
- Preheat oven to 300°F (150°C).
- In a clean, grease-free bowl, beat 3 large egg whites with an electric mixer until soft peaks form.
- Add 1/4 teaspoon cream of tartar and continue beating until stiff, glossy peaks form.
- In a separate bowl, whisk together 3 large egg yolks, 1/2 cup (120g) ricotta cheese, 2 tablespoons Splenda (or to taste), and a pinch of salt.
- Gently fold one-third of the stiffly beaten egg whites into the egg yolk mixture to lighten it.
- Carefully fold the egg yolk mixture into the remaining egg whites until just combined. Be gentle to avoid deflating the egg whites.
- Line a baking sheet with parchment paper. Drop 6 equal-sized mounds of the batter onto the prepared baking sheet, leaving space between each.
- Bake for 50-60 minutes, or until the cloud bread buns are lightly golden brown and spring back when gently touched.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
0g
Fat
3g
Carbs
0g
