This recipe is not a "Big Daddy" original. I got it from Cleochatra of cleotratra.blogspot.com. She called them "Atkins Revolution Rolls". Does anyone know if this is truly an original Atkins recipe or has the name "Atkins" simply been attached due to their being low-carb?
Cleochatra states the net carbs as 0.7 per round. I calculate this to be 0.4 per round. The difference in carbs is probably due to my using sweetzfree instead of splenda. If using as a hamburger bun, you'd use two (0.8 net carbs). Her version simply called for a "pinch" of cream of tartar. I used 1/4 t. and it worked well.
Now... about taste and texture. While these taste pretty good, they are a bit too light and fluffy. They also make a sort of quiet squishy noise when you bite into them. Regardless, they are a nice change from other low carb bread recipes that tend to be either heavy or have a funky after taste. I personally prefer these over any other low carb hamburger buns that I have tried. I'd give it a 6 on a scale from 1 to 10.
Ingredients:
3 T. cream cheese
dash of salt
1 t. equiv. to sugar (I used 1 drop sweetzfree)
3 eggs
1/4 t. cream of tartar
Instructions:
You will need two mixing bowls, a cookie sheet, and some parchment paper. Put cream cheese in first bowl and nuke for 30 seconds to soften. Add salt and sweetener to cream cheese. Separate eggs, putting egg yokes in with cream cheese and egg whites into the second bowl. Whisk the egg yoke mixture and set aside.
Add cream of tartar to egg whites. With an electric mixer (easiest with whisk attachment), whip until stiff. The whites should form a peak when you pull the mixer out.
By hand, gently fold egg yoke mixture into egg whites. Be careful not to break down the egg whites.
Place parchment paper onto cookie sheet to prevent sticking. Spoon mixture onto cookie sheet, making six mounds. Flatten each slightly to resemble a hamburger bun size and shape.
Bake for 30-35 minutes at 300 degrees. Remove from oven and allow to cool.
This recipe is not a "Big Daddy" original. I got it from Cleochatra of cleotratra.blogspot.com. She called them "Atkins Revolution Rolls". Does anyone know if this is truly an original Atkins recipe or has the name "Atkins" simply been attached due to their being low-carb?
Cleochatra states the net carbs as 0.7 per round. I calculate this to be 0.4 per round. The difference in carbs is probably due to my using sweetzfree instead of splenda. If using as a hamburger bun, you'd use two (0.8 net carbs). Her version simply called for a "pinch" of cream of tartar. I used 1/4 t. and it worked well.
Now... about taste and texture. While these taste pretty good, they are a bit too light and fluffy. They also make a sort of quiet squishy noise when you bite into them. Regardless, they are a nice change from other low carb bread recipes that tend to be either heavy or have a funky after taste. I personally prefer these over any other low carb hamburger buns that I have tried. I'd give it a 6 on a scale from 1 to 10.
Ingredients:
3 T. cream cheese
dash of salt
1 t. equiv. to sugar (I used 1 drop sweetzfree)
3 eggs
1/4 t. cream of tartar
Instructions:
You will need two mixing bowls, a cookie sheet, and some parchment paper. Put cream cheese in first bowl and nuke for 30 seconds to soften. Add salt and sweetener to cream cheese. Separate eggs, putting egg yokes in with cream cheese and egg whites into the second bowl. Whisk the egg yoke mixture and set aside.
Add cream of tartar to egg whites. With an electric mixer (easiest with whisk attachment), whip until stiff. The whites should form a peak when you pull the mixer out.
By hand, gently fold egg yoke mixture into egg whites. Be careful not to break down the egg whites.
Place parchment paper onto cookie sheet to prevent sticking. Spoon mixture onto cookie sheet, making six mounds. Flatten each slightly to resemble a hamburger bun size and shape.
Bake for 30-35 minutes at 300 degrees. Remove from oven and allow to cool.