Revolution Rolls and a Bit More

I couldn't quite get too thrilled over the revolution rolls recipe because, to me it was too eggy, and not enough substance.  It was ok but just ok.  In a pinch, it was bread.  It was something to hold my sandwich together--sort of.  But I liked the concept and figured I could work with it a bit. I know many on the Low Carb Friends forum worked on it also.  There's probably a kazillion tweaks out there!  Well, here's another.  This one I did today.  I may still tweak away with this some more yet.  But this was pretty good.  It held together, and it tasted more bread-like and less eggy.  I like that it's light and not a heavy bread, like so often low carb breads turn out to be. It's soft, like bread should be.


                     
* Exported from MasterCook *

                     Revolution Rolls With a Bit More

Recipe By     :Ginny
Serving Size  : 6    
Categories    : Bread


  3         eggs -- separated
  1/4      tsp  Cream of Tartar
  3         oz  Cream Cheese
             Salt -- dash
  1/4      cup  flax meal, Golden
  2         tablespoons  whey protein, Jarrow Formulas -- unflavored (use whatever brand you have)
 1/4      teaspoon  baking powder

Beat egg whites with cream of tartar until it forms stiff peaks. Set aside.  Preheat oven to 300 degrees F.

Place remaining ingredients in a medium mixing bowl and mix with an electric mixer until well incorporated and smooth.

Gradually fold in the egg whites, 1/4 of it at a time until it is all folded in well, but not broken down.

Line a cookie sheet with parchment paper or use silicone pads, lightly spray with non-stick cooking spray.  Plop on spoonfuls of the mixture until you have 6 blobs.

Bake for 35-55 minutes depending on altitudes, or until done and lightly browned on top.  Mine took 47 minutes.  After 30 minutes check them often.  Every oven is different.


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Per Serving: 115 Calories; 9g Fat (71.4% calories from fat); 6g Protein; 2g Carbohydrate; 2g Dietary Fiber; 94mg sodium

NOTES : zero net carbs per roll!