 |
Atkins Revolution Rolls I
 Print Version |
 Email To A Friend
Pre-heat oven to 350 degrees. Don't skip the pre-heat!!
I use parchment paper on a cookie sheet, they pop right off, not the least little sticking!
6 large eggs, separate whites from the yolks (save the yolks!)
1 teaspoon cream of tartar
1 tsp splenda
1 tsp salt
2 Tablespoons Atkins baking mix
1/2 cup cottage cheese
1/3 cup shredded cheese (optional)
With an electric mixer beat egg whites for about 30 seconds until slightly "frothy." Stop mixer and add cream of tartar. Mix on high until egg whites are VERY stiff. It should be difficult to sling a bit off of your finger. After you do it enough, you'll just recognize "the look" of perfect beaten egg whites.
In a separate bowl, mix yolks, cottage cheese, Splenda, Salt, and Akins mix and mix well with a hand mixture.
Add cheese to the yolk mixture if you want cheesy bread.
Add the egg yolk mixture to the whipped egg whites, gently pouring it over the whole top of the egg whites.
With a spatula, gently cut down through the egg white mixture and lift the bottom contents to the top, a big spatula works great.
BE GENTLE!!! If you go fast or heavy handed, your bread won't stay puffed after cooling. You will see striations of yellow yolk mixture and egg whites, that's okay. Don't try to get a solid even color because the egg whites will fall if you do. It usually takes me about 10 to 15 turns to get it ready to make rolls.
Drop onto parchment paper and bake until golden brown. I place them on a cookie sheet right out of the oven, and once cool I store them in a zip lock bag leaving the bag open, after about 6 hours they take on the consistency of bread, and they keep about 3 days.
Makes 12 rolls 1 carb per roll
Print |
Back to Low Carb Recipes |
Back to Main Recipe Page
|
