Active No-Carber Forums

ReddyMcMeaty · The Boss Joined: 20 May 2006 Posts: 5776

These are actually just the atkins revolution rolls

Whip 4 egg whites with 1/8 teaspoon cream of tartar until very stiff
Fold in the yolks that have been mixed with 3 tbs ricotta or creamcheese very gently. Pile onto bun shapes onto a cookie sheet and bake for an hour at 200.

I just made them without the cheese, I had some raw milk in the fridge since, um, october or so and I had strained it so it's like a crumbly wet feta texture. It tasted very fermented but not "off" so I used 2 spoonfuls of that, it gave the buns a tasty cheesiness. These would be nice for a change. Will have to have a burger with a bun later Smile

I am going to experiement with various cakes and so on. I don't get bored, but DH likes variety so the more I can come up with that is lowcarb the better for him it is.

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"Man lives on one quarter of what he eats. On the other three quarters lives his doctor."

adwred · Posted: Sat Mar 17, 2007 9:49 pm Post subject:

Waywardsister has a no-dairy version of these on her website made with 3 tbsp mayo instead of the cheese. They are so good and great for when you're not doing dairy. I go through at least a batch a day! I use the new Hellman's Olive Oil mayonnaise, but homemade would be even better.

I do a double batch and bake in two 8-inch square baking dishes, with the bottoms lined with parchment, and bake them at 300 F for 40 minutes. Then you can just cut them into squares once they're cool, rather than fiddling with trying to make the 'bun' shape that really just falls in on itself anyway.
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I'm a vegetable-eater by proxy. I make sure to get 5-10 servings of herbivore per day.

ReddyMcMeaty · The Boss Joined: 20 May 2006 Posts: 5776

That is great, thanks a lot for the no dairy idea. I'll definitely be into that soon
_________________
"Man lives on one quarter of what he eats. On the other three quarters lives his doctor."

adwred · Posted: Mon Mar 26, 2007 6:26 pm Post subject:

OK, I tried this recipe with butter oil instead of mayo and it was even better. So effing delicious. They didn't puff up quite as much, but tasted just like brioche to me. I beat 9 yolks to the ribbon stage, separately from the whites, just to add some extra volume and just drizzled 3 tbsp. of the butter oil into them right at the end. The texture of the yolks is like a really thick and fluffy hollandaise sauce. Then I fold in the 9 whites, beaten stiffly, and a touch of salt. Divide the batter between two 8-inch tins, lined with parchment paper and bake for about 45 minutes at 300F.

So so so good. We had hamburgers this weekend and you would have though we were eating them on brioche buns!!
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I'm a vegetable-eater by proxy. I make sure to get 5-10 servings of herbivore per day.

Dave · Carnivore King Joined: 28 May 2006 Posts: 896

Do you guys know what the carb count would be?

adwred · Posted: Tue Mar 27, 2007 1:01 am Post subject:

fabshelly · Hunter Joined: 27 Jun 2006 Posts: 211

butter oil?

adwred · Posted: Tue Mar 27, 2007 3:02 am Post subject:

Butter oil = homemade ghee. From just separating the butterfat from the milk solids on top of the stove.
_________________
I'm a vegetable-eater by proxy. I make sure to get 5-10 servings of herbivore per day.

fabshelly · Hunter Joined: 27 Jun 2006 Posts: 211

Ah! Thanks!

Nana · Pack Member Joined: 09 Sep 2006 Posts: 74 Location: UK

Hmm, I was wondering how they would taste like with goose fat or lard? Anyone tried? I'm planning on going meat-(and egg)fat-only and it would be great to have some buns. Maybe I could fry them in goose fat?

Another Q: can I use baking powder instead of cream of tartar for eggwhite stiffness?