Oopsie Rolls (Gluten-Free Buns)
3 large eggs
pinch of cream of tartar (1/8 tsp)
3 ounces cream cheese (Do not soften)
Preheat oven to 300 degrees F.
Separate the eggs and add cream cheese to the yolks. Use a mixer to
combine the ingredients together. In a separate bowl, whip egg whites
and cream of tartar until stiff (if you’re using the same mixer, mix the
whites first and then the yolk mixture). Using a spatula, gradually
fold the egg yolk mixture into the white mixture, being careful not to
break down the whites. Spray a cookie sheet with non-stick spray and
spoon the mixture onto the sheet, making 6 mounds. Flatten each mound
slightly.
Bake about 30 minutes (You want them slightly softer,
not crumbly). Let cool on the sheet for a few minutes, and then remove
to a rack and allow them to cool. Store in a loosely open sack and allow
to rest on the counter before use (otherwise they might be too moist).
Can be frozen.
Notes: If you are making these to be savory (for
burgers) you can add dry mustard and dill or other seasonings to the
yolk mixture. If you want a more sweet roll, add a very small amount of
stevia natural sweetener to the yolk mixture.
Makes 6 Induction Friendly, Gluten-Free rolls.
Nutritional information per roll: Calories:85 , Carbohydrates: .6 g, Fiber: 0g, Net Carbohydrates: .6g, Protein: 4g, Fat: 7.5
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