Low Carb Egg Buns Food

CARB FREE CLOUD BREAD

Steps:

• Preheat oven to 300 degrees.
• Separate the eggs very carefully, there must be no yolk in the white.
• In one bowl, mix together the egg yolks, the 3 T. of Cottage Cheese OR Cream Cheese and the one packet of Sweetener until smooth.
• In the other bowl add 1/4 teaspoon of Cream of Tartar to the whites and beat the whites on high speed until they are fluffy and form nice peaks.
• Very carefully fold the egg yolk mixture into the egg whites until mixed, but try and not break down the fluffiness of the egg whites too much.
• Spray two cookie sheets with Pam or other fat-free cooking spray.
• With a large spoon, "scoop" the mixture into 10 even rounds on the sheets (about the size of the top-half of the McDonalds hamburger bun; roughly 3/4 inch thick and 4 to 5 inches across).
• Bake on the middle rack. Here is when you have to watch them, because the cooking time is not the same on any two batches. It is somewhere around 1/2 hour, but it could be less or more. You just need to watch them until them become nice and golden brown (again, the color of a McDonalds bun).
• Remove from the pans and cool on a rack or cutting board.
• While warm they are crumbly and similar to cooked meringue - but don't let this fool you! Once completely cool, seal them in a ziplock storage baggie or a tupperware over night. They will totally change their consistency, to something much more like bread - a softer texture that is nice and chewy. If you do not like softer chewy bread, then eat them as they are, nice and crisp.
• Since the sides that were facing the pan are perfectly flat, you use these to spread things on, or make sandwiches, or even as a burger bun! The choice is up to you, and you will be quite amazed at how much like a bun these really are!

LOW CARB HAMBURGER BUNS

Steps:

• Place the mozzarella cheese and cream cheese in a microwave safe bowl and microwave for 1 minute. Stir and microwave for 30 seconds to 1 minute more. Scrape the cheese into a food processor with the egg and process until smooth.
• Add the dry ingredients and process until a dough forms. It is very sticky! If it's too sticky to handle, let it cool for a few minutes.
• Preheat oven to 400 F and place rack into the middle of the oven. Line a baking sheet with parchment. Place cheap-o metal pan at the bottom of the oven.
• Divide into 5 equal pieces. Lightly oil hands and roll each portion into a ball. Drop onto the parchment paper and gently flatten slightly with your hand, while still retaining a domed shape. (You will have to experiment with how much to flatten because it's hard to explain accurately.)
• Place 6 ice cubes in the metal pan at the bottom of the oven. Then place the rolls into the oven. This will help the rolls rise and spread.
• Bake for 12 minutes or until the outside has browned. They will still be soft, so let them cool before removing from the baking sheet. Once cool, store in a bag in the refrigerator. Warm slightly to enjoy.
• Keep burger buns in the refrigerator in an airtight container. They keep for 7-10 days and also freeze well. Makes 5 small burger buns.*

LOW CARB BREAKFAST EGG MUFFINS (25 MINUTES, VEGETARIAN)

Steps:

• Preheat the oven to 200°C/ 390°F.
• Wash and dice the bell pepper and onions, and put them in a large mixing bowl.
• Wash the spinach, lightly chop it and add it to the bowl as well.
• Add the eggs and salt. Mix well. Pro tip - crack the eggs separately before adding. That way if you get a dodgy one, it won't ruin the whole meal.
• Mix in the cheese to the batter.
• Add some hot sauce or curry powder.
• Grease the muffin tin with oil and kitchen paper/baking brush and pour the egg mixture evenly into the muffin slots. (If you think they might still stick to the pan use some muffin cups or cut out some baking paper and to use as cups - definitely saves time on doing the washing up ;)
• Pop the tray into the oven for 20 minutes or until the tops are firm to the touch.
• Bon Appetit!!

KETO HAMBURGER BUNS

Steps:

• Preheat the oven to 375 degrees F.
• In a large, microwave safe bowl add the cream cheese and mozzarella cheese. Microwave for 45 seconds and then stir. Microwave for another 30-45 seconds until smooth.
• Next add in egg and egg white and mix with a fork until well combined.
• After that combine the almond flour, coconut flour and baking powder into the dough. Then line a baking sheet with parchment or a slipmat.
• Use an ice cream scoop to divide the batter into 4 buns, the roll then into balls with your hands. Place them on the silicone mat and press down gently. Brush the dough with water and sprinkle with sesame seeds.
• Bake for 12-15 minutes or until light golden brown.

LOW-CARB BUN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 4-inch mini cake pan or a ramekin.
• Combine egg, coconut flour, almond flour, coconut milk, butter, and baking soda in a bowl. Mix until thoroughly combined. Pour dough into the prepared pan.
• Bake in the preheated oven until set, 18 to 20 minutes.

LOW CARB EGG BUNS

Steps:

• Pre-heat oven to 300°F.
• Beat egg whites to soft peaks.
• Add cream of tarter and peak to stiff peaks.
• Meanwhile whisk together egg yolks, ricotta cheese and Splenda and a pinch of salt.
• Take one third of the egg white mixture and and fold into the egg yolk mixture.
• Then fold egg yolk mixture into egg white mixture carefully til just blended.
• On a parchment lined baking sheet form six piles of the mixture.
• Bake at 300°F for one hour.

LOW-CARB BUNS

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
• Sift the almond flour, baking powder, paprika, onion powder and salt into a large microwave-safe bowl. Add the mozzarella and cream cheese and use your fingers to evenly distribute the cheeses. Microwave on high for 1 minute. Knead the mixture with your hands or stir with a rubber spatula briefly. Microwave again until the cheeses are melted and the dough looks smooth, 15 to 30 seconds more. Let stand until cool enough to handle, just a few minutes.
• Add all but 1 teaspoon of the egg to the dough and knead with your hands to incorporate. Sprinkle the dough with extra almond flour if it looks too sticky.
• Divide the dough into 4 equal pieces. Moisten your hands and form each piece into a slightly domed patty about 3 1/2 inches in diameter. Arrange on the prepared baking sheet, brush the tops lightly with the remaining egg and sprinkle with the sesame seeds.
• Bake until light golden brown all over, 12 to 16 minutes. Let cool on the baking sheet for 10 minutes, then carefully slice through the middles with a serrated knife.