made these and had cheese sandwiches. It is nice they are easy to make and use inexpensive ingredients. Your videos have been very helpful, sometimes it is hard to tell how a recipe will turn out just by reading it. Also they show what a variety of low carb meals you can make yourself.
@MsRetired07 That is my goal -- keep low carbing as easy as possible and doable as possible. I know when I started I was always wondering about what to have.
I just made this and made some sloppy joe with the sugar free ketchup and it was amazing!!! I also saw where you can make these into cheese danishes. I'm so excited, I think I might have to try to make the danish tonight. Absolutely LOVE your videos! Very helpful!!!!
Have you stored these in the fridge? How long do they last? Can you freeze them? I'm guessing not but wondered if you had tried. Thanks!!! Can't wait to try them!
Actually Splenda is is one of the MOST tested artifical sweentners on the planet. Your comments are inaccurate. Try margarine, in any form it is crap.Plastic, up there with olestra.
If you're interested, there is an informative article about Splenda on Mercola dotcom called "New Study of Splenda Reveals Shocking Information About Potential Harmful Effects". Just go to the site and do a search for that title.
And I do agree with margarine being crap! I imagine it could be used to grease the hinges on a door, other than that it's garbage :)
@TheOnlyAlexandra I have always been in favor of people discovering for themselves how acceptable a sweetener is. Some will find it to be poison, and people like I believe the original science.
I'm eating saltines right now. I have <5% body fat and a ton of muscle, and I don't have to resort to turning the food pyramid into a puritanical binary of morality. Handle it
@Attakijing Ummm, ok... I am happy you can eat as you want and eat the junk you want, and be healthy. My body did not work that way, and I went to 429+ pounds before I learned differently. As for your "binary of morality" and the food pyramid, you might just want to understand what you are commenting before showing the ignorance of assuming black and white nature.
I used truvia instead of splenda and added some garlic and herb ms. dash. I also used the reduced fat cream cheese and it still came out great! I got 6 rolls very large rolls each having 80 calories and 5 grams of fat. Next time I'm going to use cinnamon and extra truvia instead of the garlic and herb for a more dessert-like roll. Thank you.
@anurre5 Sounds delicious, and your proposed recipe is very similar to my Cinnabon recipe posted here. You might like to check it out to see if you like the icing I posted on it as well.
@bowulf I made it today and loved it. I only made 1/2 of the icing because I don't like too much but I forgot to half the sweetener so the icing was too sweet. I also used coconut milk instead of the cream. yum!
Finally made these today and they are surprisingly good! Not only was this recipe very helpful but all of ur recipes on here have helped me jumpstart my lowcarb lifestyle! Thank u!! :)
@traceygrenier Hey I am glad I could make the lifestyle switch for you easier. Knowing what to make or what sounds interesting is most of the battle for a lot of new low carbers. Best of luck, and feel free to ask any questions you might have.
@tinam951 Check my Cinnabon recipe too. I go into more depth about the stiff peaks and how to test for them. The length of time to beat depends on the mixer and the temperature of the eggs. I beat mine for about 4-5 minutes, but I always have to test to ensure the egg white peaks are stiff. You might also try another 1/4 tsp of cream of tartar.
@tinam951 You can beat the eggs by hand, but you'll get a good shoulder and elbow workout in the meantime. You'll still be able to get stiff peaks out of it, but it 'll just take a little longer.
Thank you sooo much for doing these vids! I stumbled upon your series two days ago, and I've been enjoying catching up. Your videos are so informative and motivating. After watching I decided to start Atkins and I'm seeing wonderful results already!
Thank you for doing this, the information you present has allowed me to go into this with my eyes open, and with recipes like this, I know I won't be bored :)
@IAM4warding Hey if I can make your first couple weeks easier by giving you some ideas on what to make, I will be happy. That was the roughest part for me when I started. I never knew what to make or even worse how to make the recipes. Best of luck, and if I can help, let me know..
@carissahcg They may flatten out, but I enjoyed getting something I could use for a bun back into my diet. Once you made these a couple times, you might want to try the Cinnabon sweet roll recipe, which is based upon this recipe.
It just took me FOREVER to get to the IMPROVED REVOLUTION ROLLS ingredient list in your comments. Maybe you should move that into the description beneath the old version?
@1985skay I honestly only typically use the recipe as described above in the video description. The Improved Revolution Rolls recipe was posted by someone else, and I was just referencing it in regards to Oopsie question. Did you have problems with the recipe as described in the video?
Howdy, Kent! I've never made these. They look awesome, and I look forward to trying them! One question: How important is the salt in this recipe? Is it just for taste or does it play an important part in the chemical reaction? I normally use potassium chloride salt substitute in place of normal salt (sodium chloride) or just leave out the substitute entirely. By any chance, do you have a sense of whether this would work with no salt at all or with potassium chloride instead? Much obliged!
@JimmyAkin The salt is a flavor thing. Is your salt substitute only potassium chloride or is it combination of the two? KCl by itself is generally not recommended to use in baking resources. I would probably just leave it out altogether. The rolls may be a bit flavorless, but you could always boost the flavor with others -- garlic powder, onion powder, etc. Take your pick.
I really want to try this recipe, i see that it's 7 minutes 19 seconds long but for some reason it stops at 4:35 and won't finish... :( Help PLEASE!!!!
@HolaCharlieGirl Try clicking a Control-F5 key or Control-R together to reload the page. I just watched the video again, and it went past the 4:35 moment.
Really the only thing past that point is scooping out the 6 large dollops on the parchment paper, and then baking them at 300 degrees for 35-55 minutes rotating the pan half way through.
@NamelessHero16 I am not sure what 5% fat cream cheese is, but I routinely use one third fat cream cheese (aka neufchatel cheese) interchangeable with full fat cream cheese. I think it often works better than the full fat version.
These are delicious! Defiinitely not rolls but a sweet light treat. I melted butter and added Splenda brown sufar to it and WOW was it good. Thanks so much for the recipies
@mothertory I have been actually cooking more with almond flour recently than I ever did with soy flour -- which personally has an aftertaste and frankly soy. :-) I am glad you liked the recipe.
Thinking about doing a lower carb diet without the extreme amount of fat in the Atkins diet. Thank you for making this video. What do these taste like? Are they a bread or pastry? What would they go with?
@ladybugsing Check out my high fat vs. high protein for my thoughts on trying to do low carb with low fat. These are a lot like an egg roll or a rusk bun. They are definitely a bread like item. You could have these with any cheese or meats like deli meat or small hamburger.
@bowulf Can't find the video you suggested can you send me the link please. I tried the Atkins diet in the past it really turns off the hunger cravings and cravings for sugar. But the second time I tried the diet my skin suffered some damage (my neck is showing premature wrinkling) and my kidneys felt stressed out. I like this diet because it really gets rid of my edema. But leaving the induction part I always put the weight back on: ( I have the books and cd and recipe books.
@ladybugsing Which rung during the Ongoing Weight Loss phase caused the weight to come back on? Did you determine what your CCLL was? You might have been sensitive to something added after Induction, but only you can know what will work for you.
As for kidneys, mine have been in the excellent category with my annual physicals, but I do have to make sure I drink enough water. That is something I need to keep working at personally. I can't say much about skin as I'm a guy.
@ladybugsing You might be sensitive to nuts, and generally if the weight comes back without increasing the carbs that week, you should skip that food group for later.
@bowulf mine is in the oven right now, I did something wrong because in all ran together making what looks like a big pizza pie. I don't have the same kind of mixer as you do so I use a regular hand mixer. The egg whites in little stiff peaks.
@ladybugsing You might think about up'ing the cream of tartar, and perhaps be a little more gentle with the folding of the egg whites into the egg yolks. That is usually what I end up doing breaking up the air I beat into the egg whites.
@bowulf mine is in the oven right now, I did something wrong because it all ran together making what looks like a big pizza pie. I don't have the same kind of mixer as you do so I use a regular hand mixer. The egg whites in little stiff peaks.
"Cream of Tartar Substitute - The answer is, there is not a good substitution. If cream of tartar is used along with baking soda in a cake or cookie recipe, omit both and use baking powder instead. If it calls for baking soda and cream of tarter, I would just use baking powder."
Isn't this actually Cleochatra's recipe? I'm pretty sure the "original Atkin's diet Revolution roll" uses 3 tablespoons of cream cheese and NOT 3 ounces.
@gmemstr This is the recipe that I have had forever -- there does seem to be multiple versions re: cottage vs cream cheese used. The ones on ADBB refer to cream cheese being used. I'd post the links but YT hates links in comments. The same holds true for TBS vs. oz -- sometimes you see TBS (half ounce) and in other recipes like Linda's Low Carb Rev. Rolls recipe you see ounces. Recipe below-
OMG just made this recipe for lunch (low carb sandwiches ftw :D) and the "bread" was SOOOOOOO good! Plus, it adds a really nice smell to the kitchen. Thanks for reviewing it and posting it on here bowulf. :)
@pamdento Probably, but my question would be why would you want to. Fat Free variety is higher in carbs being made with skim milk. If you are concerned about Calories, the Neufchatel cheese (or low fat cream cheese) would be the better choice; however, realize that on a low carb diet one's Calorie and thereby energy should come from fat for the most part.
I’ve been making these buns with molds my brother made out of 4” diameter aluminum pipe, cut in one inch “lengths”. Makes a nice round slice of bread. I gotta get me one of them cool mixers though.
Did you see what the Annals of Internal Medicine study said about low carb diets?
After a few false starts, I am strong on the diet now, down 44 pounds. It’s already easier to move. I’m looking forward to having a weight that doesn’t start with a 3. Thanks for being such a great Atkins coach.
@BigJohnIsOn Yep, saw the new Annals report, and it is just more piling on the evidence what healthy living low carb can be. I have to laugh at that critics now living in the past before the preponderance of the evidence started coming in support of LC.
I got my Kenmore mixer really cheap off Ebay, but Black Friday is the time to get a Kitchen-Aid. My Kenmore is pretty loud (hence the video cuts), so some year I may have to break down and get a new one.
Dumb question but I am not knowledgable when it comes to induction stuff: Do the revolution rolls taste like bread? They sure do look like bread but it is hard to imagine them tasting like bread being that you used no flour.
@Elizabeth01010101 They're not bread -- they're not that substantial. Imagine a cross between a bun and meringue, and you capture what they are. They are closer to an airy bun if done correctly. The recipe is very similar to my crepes or pancake recipe except for the amount of air whipped into the egg whites, and they don't taste like eggs.
@n10ding That is an accomplishment -- for me to make something look easy... :-D The only tough part about this recipe is if you try to wisk the egg whites by hand. That's more exercise than it's worth and why man created electric mixers.
@ettisen It's a very light tasting bun with just a bit eggy. It's not a substantial, put a hamburger on it bun. However, ham and cheese would be perfect on it. It reminds me of a very light rusk bun flavor -- the kind of buns served at Dutch weddings.
You are always a inspiration !!!! I cant wait to try this receipe.
lolajohnson1 1 week ago
@lolajohnson1 Thanks for your kind words...
bowulf 1 week ago
I used the improved Revolution rolls on Lindas Lowcarb website. They were so good. I had a turkey sandwich that was very enjoyable!
redpegs 1 month ago
@redpegs I am glad you liked that recipe. Thanks for watching!
bowulf 1 month ago
You are so good at this, keep up the good work.
diamondsandp 3 months ago
Can I make a toast from theese?
ffixer 5 months ago
@ffixer No, these are too delicate to toast.
bowulf 5 months ago
made these and had cheese sandwiches. It is nice they are easy to make and use inexpensive ingredients. Your videos have been very helpful, sometimes it is hard to tell how a recipe will turn out just by reading it. Also they show what a variety of low carb meals you can make yourself.
MsRetired07 6 months ago
@MsRetired07 That is my goal -- keep low carbing as easy as possible and doable as possible. I know when I started I was always wondering about what to have.
bowulf 5 months ago
I just made this and made some sloppy joe with the sugar free ketchup and it was amazing!!! I also saw where you can make these into cheese danishes. I'm so excited, I think I might have to try to make the danish tonight. Absolutely LOVE your videos! Very helpful!!!!
sayhi2kimberly 6 months ago
Have you stored these in the fridge? How long do they last? Can you freeze them? I'm guessing not but wondered if you had tried. Thanks!!! Can't wait to try them!
sayhi2kimberly 6 months ago
@sayhi2kimberly I store these in my fridge for about a week, but they typically don't last that long until someone eats them.
bowulf 6 months ago
except for adding poison (splenda) this looks great! Thanks.
rush2ady 8 months ago
@rush2ady A rose by any other name would be just as sweet. You can use any sweetener you'd like if my choice doesn't work for you.
bowulf 8 months ago
@rush2ady
Actually Splenda is is one of the MOST tested artifical sweentners on the planet. Your comments are inaccurate. Try margarine, in any form it is crap.Plastic, up there with olestra.
TheOnlyAlexandra 8 months ago
@TheOnlyAlexandra
If you're interested, there is an informative article about Splenda on Mercola dotcom called "New Study of Splenda Reveals Shocking Information About Potential Harmful Effects". Just go to the site and do a search for that title.
And I do agree with margarine being crap! I imagine it could be used to grease the hinges on a door, other than that it's garbage :)
rush2ady 7 months ago
@TheOnlyAlexandra I have always been in favor of people discovering for themselves how acceptable a sweetener is. Some will find it to be poison, and people like I believe the original science.
bowulf 7 months ago
I'm eating saltines right now. I have <5% body fat and a ton of muscle, and I don't have to resort to turning the food pyramid into a puritanical binary of morality. Handle it
Attakijing 8 months ago
@Attakijing Ummm, ok... I am happy you can eat as you want and eat the junk you want, and be healthy. My body did not work that way, and I went to 429+ pounds before I learned differently. As for your "binary of morality" and the food pyramid, you might just want to understand what you are commenting before showing the ignorance of assuming black and white nature.
bowulf 8 months ago
My girlfriend made these last week & they were great! I am gonna try to make some of my own this weekend! GREAT taste & low carb! Win! Win!
kmitch672004 8 months ago
@kmitch672004 Thank you for the feedback and the comments. It always does me good to hear people like the recipes as much as I do.
bowulf 8 months ago
I used truvia instead of splenda and added some garlic and herb ms. dash. I also used the reduced fat cream cheese and it still came out great! I got 6 rolls very large rolls each having 80 calories and 5 grams of fat. Next time I'm going to use cinnamon and extra truvia instead of the garlic and herb for a more dessert-like roll. Thank you.
anurre5 9 months ago
@anurre5 Sounds delicious, and your proposed recipe is very similar to my Cinnabon recipe posted here. You might like to check it out to see if you like the icing I posted on it as well.
bowulf 9 months ago
@bowulf I made it today and loved it. I only made 1/2 of the icing because I don't like too much but I forgot to half the sweetener so the icing was too sweet. I also used coconut milk instead of the cream. yum!
anurre5 9 months ago
Finally made these today and they are surprisingly good! Not only was this recipe very helpful but all of ur recipes on here have helped me jumpstart my lowcarb lifestyle! Thank u!! :)
traceygrenier 9 months ago
@traceygrenier Hey I am glad I could make the lifestyle switch for you easier. Knowing what to make or what sounds interesting is most of the battle for a lot of new low carbers. Best of luck, and feel free to ask any questions you might have.
bowulf 9 months ago
gonna try this come the weekend. ty !
jenlynngreen 9 months ago
@jenlynngreen Good luck! Just make sure you have really stiff peaks, and you should do fine.
bowulf 9 months ago
hi again!
ok i got a mixer, and i made them last night but
they did not come out very good :(
they there really flat? maybe i didnt mix the egg whites as much as i needed to?
how long shoud i mix them for? thanks
tinam951 9 months ago
@tinam951 Check my Cinnabon recipe too. I go into more depth about the stiff peaks and how to test for them. The length of time to beat depends on the mixer and the temperature of the eggs. I beat mine for about 4-5 minutes, but I always have to test to ensure the egg white peaks are stiff. You might also try another 1/4 tsp of cream of tartar.
bowulf 9 months ago
HELLO THERE!!!
i love your videos i think there great!
i have been wanting to make these rolls
but i dont have a mixer, is there anyway i can do this without a mixer?
or do i have to buy one?
tinam951 9 months ago
@tinam951 You can beat the eggs by hand, but you'll get a good shoulder and elbow workout in the meantime. You'll still be able to get stiff peaks out of it, but it 'll just take a little longer.
bowulf 9 months ago
Thank you sooo much for doing these vids! I stumbled upon your series two days ago, and I've been enjoying catching up. Your videos are so informative and motivating. After watching I decided to start Atkins and I'm seeing wonderful results already!
Thank you for doing this, the information you present has allowed me to go into this with my eyes open, and with recipes like this, I know I won't be bored :)
IAM4warding 10 months ago
@IAM4warding Hey if I can make your first couple weeks easier by giving you some ideas on what to make, I will be happy. That was the roughest part for me when I started. I never knew what to make or even worse how to make the recipes. Best of luck, and if I can help, let me know..
bowulf 10 months ago
Im on phase 3 of hcg and cant wait to try these
carissahcg 10 months ago
@carissahcg They may flatten out, but I enjoyed getting something I could use for a bun back into my diet. Once you made these a couple times, you might want to try the Cinnabon sweet roll recipe, which is based upon this recipe.
bowulf 10 months ago
Got mine in the oven!! Thanks!!! :)
MegaSweetChristine 11 months ago
Can I use vegan cream cheese? I love your videos; they have been very helpful to me.
minerva334 1 year ago
@minerva334 Sorry I have never worked with vegan cream cheese before, so I can't attest to how well it would work.
bowulf 1 year ago
It just took me FOREVER to get to the IMPROVED REVOLUTION ROLLS ingredient list in your comments. Maybe you should move that into the description beneath the old version?
1985skay 1 year ago
@1985skay I honestly only typically use the recipe as described above in the video description. The Improved Revolution Rolls recipe was posted by someone else, and I was just referencing it in regards to Oopsie question. Did you have problems with the recipe as described in the video?
bowulf 1 year ago
Howdy, Kent! I've never made these. They look awesome, and I look forward to trying them! One question: How important is the salt in this recipe? Is it just for taste or does it play an important part in the chemical reaction? I normally use potassium chloride salt substitute in place of normal salt (sodium chloride) or just leave out the substitute entirely. By any chance, do you have a sense of whether this would work with no salt at all or with potassium chloride instead? Much obliged!
JimmyAkin 1 year ago
@JimmyAkin The salt is a flavor thing. Is your salt substitute only potassium chloride or is it combination of the two? KCl by itself is generally not recommended to use in baking resources. I would probably just leave it out altogether. The rolls may be a bit flavorless, but you could always boost the flavor with others -- garlic powder, onion powder, etc. Take your pick.
bowulf 1 year ago
I really want to try this recipe, i see that it's 7 minutes 19 seconds long but for some reason it stops at 4:35 and won't finish... :( Help PLEASE!!!!
HolaCharlieGirl 1 year ago
@HolaCharlieGirl Try clicking a Control-F5 key or Control-R together to reload the page. I just watched the video again, and it went past the 4:35 moment.
Really the only thing past that point is scooping out the 6 large dollops on the parchment paper, and then baking them at 300 degrees for 35-55 minutes rotating the pan half way through.
bowulf 1 year ago
Ok, thank you for your quick answer Kent.
best regards,
daniel91
NamelessHero16 1 year ago
Hi Kent, do I need the full fat cream cheese for this and your pancake recipe or can I also use 5% fat cream cheese instead?
NamelessHero16 1 year ago
@NamelessHero16 I am not sure what 5% fat cream cheese is, but I routinely use one third fat cream cheese (aka neufchatel cheese) interchangeable with full fat cream cheese. I think it often works better than the full fat version.
bowulf 1 year ago
I really enjoyed this one. These aren't quite bread like but they are a wonderful sweet, light treat!! Thanks so much for your recipes!
Srahjayne 1 year ago
@Srahjayne You are very welcome.
bowulf 1 year ago
These are delicious! Defiinitely not rolls but a sweet light treat. I melted butter and added Splenda brown sufar to it and WOW was it good. Thanks so much for the recipies
Srahjayne 1 year ago
Awesome! I've been looking for something like this. Everything I find has soy flour in it.
mothertory 1 year ago
@mothertory I have been actually cooking more with almond flour recently than I ever did with soy flour -- which personally has an aftertaste and frankly soy. :-) I am glad you liked the recipe.
bowulf 1 year ago
Thinking about doing a lower carb diet without the extreme amount of fat in the Atkins diet. Thank you for making this video. What do these taste like? Are they a bread or pastry? What would they go with?
ladybugsing 1 year ago
@ladybugsing Check out my high fat vs. high protein for my thoughts on trying to do low carb with low fat. These are a lot like an egg roll or a rusk bun. They are definitely a bread like item. You could have these with any cheese or meats like deli meat or small hamburger.
bowulf 1 year ago
@bowulf Can't find the video you suggested can you send me the link please. I tried the Atkins diet in the past it really turns off the hunger cravings and cravings for sugar. But the second time I tried the diet my skin suffered some damage (my neck is showing premature wrinkling) and my kidneys felt stressed out. I like this diet because it really gets rid of my edema. But leaving the induction part I always put the weight back on: ( I have the books and cd and recipe books.
ladybugsing 1 year ago
@ladybugsing Which rung during the Ongoing Weight Loss phase caused the weight to come back on? Did you determine what your CCLL was? You might have been sensitive to something added after Induction, but only you can know what will work for you.
As for kidneys, mine have been in the excellent category with my annual physicals, but I do have to make sure I drink enough water. That is something I need to keep working at personally. I can't say much about skin as I'm a guy.
bowulf 1 year ago
@bowulf The weight started to come back on when I ate nuts. I used the strips and was in the range i was supposed to be in. I forgot the color.
ladybugsing 1 year ago
@ladybugsing You might be sensitive to nuts, and generally if the weight comes back without increasing the carbs that week, you should skip that food group for later.
bowulf 1 year ago
@bowulf mine is in the oven right now, I did something wrong because in all ran together making what looks like a big pizza pie. I don't have the same kind of mixer as you do so I use a regular hand mixer. The egg whites in little stiff peaks.
ladybugsing 1 year ago
@ladybugsing it came out flat as a crepe Suzette pancake a little fluffy but DELICIOUS.
ladybugsing 1 year ago
@ladybugsing You might think about up'ing the cream of tartar, and perhaps be a little more gentle with the folding of the egg whites into the egg yolks. That is usually what I end up doing breaking up the air I beat into the egg whites.
bowulf 1 year ago
@bowulf mine is in the oven right now, I did something wrong because it all ran together making what looks like a big pizza pie. I don't have the same kind of mixer as you do so I use a regular hand mixer. The egg whites in little stiff peaks.
ladybugsing 1 year ago
@ladybugsing The name of the video is "Atkins Diet Misconceptions: High Protein or High Fat Diet? " posted here at Youtube.
bowulf 1 year ago
are there any substitutes for cream of tartar? i bought cornstarch instead! ugh...thought I could remember without writing it down...thanks :)
MsToy734 1 year ago
@MsToy734 Here is what I found:
"Cream of Tartar Substitute - The answer is, there is not a good substitution. If cream of tartar is used along with baking soda in a cake or cookie recipe, omit both and use baking powder instead. If it calls for baking soda and cream of tarter, I would just use baking powder."
You could try baking powder
bowulf 1 year ago
@bowulf Thanks! I got the cream of tartar and they turned out great! I also tried the chocolate cake (IF) recipe! Yum :D
MsToy734 1 year ago
@MsToy734 I am glad you liked them. It is always a complement when others like the recipes I post.
bowulf 1 year ago
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AshlfGifscsr 1 year ago
These were GROSS! FAIL! Underwhelmed!
authenticspirit63 1 year ago
@authenticspirit63 Well you are certainly entitled to your opinion on them, but I like them reasonably well. To each their own...
bowulf 1 year ago
thanks ~ your videos are so helpful
TeresaHCG 1 year ago
@TeresaHCG You are very welcome. I am glad I can share them with you. They certainly have made my life and eating this lifestyle easier.
bowulf 1 year ago
wow was going to make a request for this thanks for this vid
jamesgirl37 1 year ago
Isn't this actually Cleochatra's recipe? I'm pretty sure the "original Atkin's diet Revolution roll" uses 3 tablespoons of cream cheese and NOT 3 ounces.
gmemstr 1 year ago
@gmemstr This is the recipe that I have had forever -- there does seem to be multiple versions re: cottage vs cream cheese used. The ones on ADBB refer to cream cheese being used. I'd post the links but YT hates links in comments. The same holds true for TBS vs. oz -- sometimes you see TBS (half ounce) and in other recipes like Linda's Low Carb Rev. Rolls recipe you see ounces. Recipe below-
bowulf 1 year ago
@bowulf IMPROVED REVOLUTION ROLLS
4 egg whites
1/8 teaspoon cream of tartar
3 egg yolks
1 teaspoon granular Splenda or equivalent liquid Splenda
Pinch salt
3 ounces cream cheese, softened
I prefer the cream cheese recipe as it is Induction friendly as opposed to cottage cheese version.
bowulf 1 year ago
They look wonderful!!
kackleful 1 year ago
are they good for a few days or should they be eaten immediately?
stinkybunny7 1 year ago
@stinkybunny7 They do last in fridge for a week or so... Keep in a plastic bag with a paper towel sheet to soak up the moisture.
bowulf 1 year ago
super demo..great..want to try it asap..thanks..troy in texas aug 14, 2010
Troytexas 1 year ago
I will DEFINITELY have to try these!!! I kind of miss having sandwiches :)
hopingtoloselbs 1 year ago
OMG just made this recipe for lunch (low carb sandwiches ftw :D) and the "bread" was SOOOOOOO good! Plus, it adds a really nice smell to the kitchen. Thanks for reviewing it and posting it on here bowulf. :)
EsperanzaZheria 1 year ago
@EsperanzaZheria I am really glad you liked the sandwich.
bowulf 1 year ago
These sound great :) I'm going to definitely make some :) Thanks!!!!
xangolicious 1 year ago
been awhile since I made these, been making the one minute muffin, savory instead. But these are lower carb.
maryposa1978 1 year ago
can i use fat-free cream cheese??
pamdento 1 year ago
@pamdento Probably, but my question would be why would you want to. Fat Free variety is higher in carbs being made with skim milk. If you are concerned about Calories, the Neufchatel cheese (or low fat cream cheese) would be the better choice; however, realize that on a low carb diet one's Calorie and thereby energy should come from fat for the most part.
bowulf 1 year ago
I’ve been making these buns with molds my brother made out of 4” diameter aluminum pipe, cut in one inch “lengths”. Makes a nice round slice of bread. I gotta get me one of them cool mixers though.
Did you see what the Annals of Internal Medicine study said about low carb diets?
After a few false starts, I am strong on the diet now, down 44 pounds. It’s already easier to move. I’m looking forward to having a weight that doesn’t start with a 3. Thanks for being such a great Atkins coach.
BigJohnIsOn 1 year ago
@BigJohnIsOn Yep, saw the new Annals report, and it is just more piling on the evidence what healthy living low carb can be. I have to laugh at that critics now living in the past before the preponderance of the evidence started coming in support of LC.
I got my Kenmore mixer really cheap off Ebay, but Black Friday is the time to get a Kitchen-Aid. My Kenmore is pretty loud (hence the video cuts), so some year I may have to break down and get a new one.
Congrats on your continued success!
bowulf 1 year ago
Dumb question but I am not knowledgable when it comes to induction stuff: Do the revolution rolls taste like bread? They sure do look like bread but it is hard to imagine them tasting like bread being that you used no flour.
Elizabeth01010101 1 year ago
@Elizabeth01010101 They're not bread -- they're not that substantial. Imagine a cross between a bun and meringue, and you capture what they are. They are closer to an airy bun if done correctly. The recipe is very similar to my crepes or pancake recipe except for the amount of air whipped into the egg whites, and they don't taste like eggs.
bowulf 1 year ago
I can't wait to try that.
Bobofet241 1 year ago
@Bobofet241 Let me know how you like them...
bowulf 1 year ago
@n10ding They are a combination stiff meringue and bun. A bit closer to the substance and texture of a bun than meringue, but you can see both.
bowulf 1 year ago
looks easy... thank you
IChoseTheRedPill 1 year ago
@IChoseTheRedPill You are welcome - this was an easy recipe to do.
bowulf 1 year ago
@n10ding That is an accomplishment -- for me to make something look easy... :-D The only tough part about this recipe is if you try to wisk the egg whites by hand. That's more exercise than it's worth and why man created electric mixers.
bowulf 1 year ago
Thanks! I am starting low carbing again and this looks like a good subsitute for regular bread. May I ask, What does it taste like?
ettisen 1 year ago
@ettisen It's a very light tasting bun with just a bit eggy. It's not a substantial, put a hamburger on it bun. However, ham and cheese would be perfect on it. It reminds me of a very light rusk bun flavor -- the kind of buns served at Dutch weddings.
bowulf 1 year ago
@LivestrongH2 I am glad I could help. I was going to mention this in the video, but here are most likely problems with the recipe:
1. Mixing or beating (not folding) the Egg Whites into the Yolks / Cream Cheese
2. Not beating the egg whites long enough (weak peaks) or no cream of tartar
3. Potentially not cooking the buns long enough or too long
4. Letting bits egg yolks in your egg white bowls
This recipe works well as a take off for other ideas like French Toast (add cinnamon) or other tweaks
bowulf 1 year ago