These were the tastiest, most satisfying bread products I’ve had since I started the diet! Thank you Silvia for sharing this recipe. Try adding a little onion to the recipe. It was fabulous. I’m going to sprinkle Parmesan on my next batch.
3 large eggs
dash of Splenda, or Stevia
pinch of cream of tartar
3 ounces fat free or low fat cream cheese
1/2 t minced onion
1/4 t onion powder
1/2 t kosher salt
1 t toasted minced onion
Preheat the oven at 300.
Separate the eggs and add sweetener, salt, minced onion and powder and cream cheese to the yolks. Use a mixer to combine the ingredients together.
In a another 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) the egg white mix has to be VERY stiff.
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. Sprinkle salt and toasted onion on top of each bun.
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 them in a bread sack or a ziplock bag to keep them from drying out. You use 2 buns to make a sandwich.