For years I’ve used this basic Atkins’ Revolution Roll recipe, with a twist.
I use cream cheese instead of cottage cheese.
It makes for a smoother roll.
Low Carb Sandwich Rolls
3 eggs, separated
1 tablespoon granular Splenda
3 oz. cream cheese, softened
1 Tablespoon coconut flour (optional)
dash salt, (and other spices)
.
Beat the egg whites on high until stiff. In another bowl, blend the egg yolks, sweetener, cream cheese, coconut flour, salt and any other spices you might want to add, with a mixer until smooth. I didn’t use any extra spices for these particular rolls.
Gently fold the yolk mixture into the beaten egg whites carefully. Line a baking sheet with parchment paper. Divide the mixture into 6-8 medium size mounds, flattening them slightly with the back of the spoon.
Bake at 400º for 20 minutes or until lightly browned on top. Cool and store in an airtight bag in the refrigerator. Use for sandwiches, burgers, breakfast, etc.
This roll recipe has been reworked and used in many different ways. For more ideas on how to use these rolls, even as a dessert, check out the following links:
Low Carb Friend’s RevolOopsie Roll Thread
Chocolate Almond Oopsies on Cleo’s Site
. . . o O o . . .
Today I’m joining the link party over at
and I am so excited to have my Mom’s Pimento Cheese Recipe featured on Simply Sweet Home’s site today!
