Tried making these for the first time today, they turned out pretty good. Next time I'm going to beat the whites longer but I really think these are going be handy.

Anyone with experience making these have any tips? Mine are pretty flat.

I make mine in yorkshire pudding tins (I think they are the same as muffin top pans) so they rise more instead of spreading out as much.

http://www.ebay.co.uk/itm/Non-Stick...=item35b56b85b6-

As they are basically a "soufflé" mine always sink back after cooling down, however high they puff up when cooking

BTW you can substitute mayonnaise for the cream cheese in the original recipe if you prefer to use your cheese "allowance" for other meals/snacks.

And if you store them in the fridge loosely wrapped so they are not airtight overnight they become a litle more firm.

I LOVE these!!!

Make sure that you don't get any of the yolk mixed in with your whites. It's okay if you do (they'll taste the same) but they will be flatter.

Your beaters need to be completely dry before using as the water will prevent the whites from forming peaks. If you use the same beaters for the whites and the yolk mixture make sure to whip the egg whites first! (Then there's no need to rinse them just go straight to the yolks!)

I'm not sure if you can over beat the egg whites. I read once that if you could turn the bowl over and the whites stay in the bowl then they were perfect. Not sure if I beat mine that long but I probably do at least 5 minutes and I use the whisk beater.

You'll have fun playing around with these. I add onion, garlic and parsley to the yolks to make 'savory' rolls to use for burgers or roast beef sandwiches.

can you please point me in the direction of the recipy - sounds lovely

Check out http://forum.lowcarber.org/showthre...evolution+rolls
I would agree that T-man's and Cleo's Oopsie versions of Atkins' original recipe are best and both are listed or linked to in this post. Aisleone lists T-man's recipe (without crediting him) and Cleo's version is linked to below that.

3 eggs, separated
1/8t cream of tartar
1.5T mayo (some use cream cheese instead)
1t sweetener of choice

1. Beat egg whites, with cream of tartar, until stiff.
2. Mix yolks, mayo and sweetener.
3. Fold a little of the egg whites into the yolk mixture to lighten the yolk mixture.
4. Fold the yolk mixture into the egg whites.
5. Spoon into muffin top pan (very similar to yorkshire tins above) or onto cookie sheet in shape you want
6. Bake at 275 for 25 minutes.


Mine puff up during cooking and deflate after cooled. They firm up in the fridge and also become sticky. The stickiness decreases then I bring them back to room temperature.

I just made them again for the first time in months. I added some protein powder to see if that helped make them sturdier. I didn't notice a difference.

I've also used this basic recipe and added coconut flour to make rolls and angel food cake.

You can make them a more "bread-like" texture by cooking them in the microwave - I usually use one egg, 1T of mayo (often forget the cream of tartar and it seems to make no difference) to make one big roll and cook it for about 45 seconds.

Microwave? Really? Oh... I have GOT to try this now!!! Thanks Elizellen!

Also thanks Gypsybird for the mayo ratio! I may have to give that one a try as well to save some precious cheese!

I've found adding 1/3 cup whey protein powder to the six roll recipe creates a more "bready" texture.

Gypsybyrd, I'd be interested to know how much coconut flour you added. Still can't believe that I've been LCing for over 2 years now and haven't once made these rolls.

I don't remember for the angel food like cake.

For the rolls:

These made 3 large "rolls" that were tall enough to be cut in half and used as sandwich bread. They taste good cold too. I didn't try freezing them.

Ingredients:
4 large eggs
1/4 cup coconut oil or butter, melted (I used European salted butter)
1/4 cup coconut milk
4 drops Sweetfreeze*
5 t Erithritol*
1/2 t vanilla
1/2 teaspoon lime juice
1/4 teaspoon salt (I forgot to add this and they were still perfect)
1/3 cup coconut flour (I used Bob's Red Mill Organic)
1/2 teaspoon baking powder
1/4 t Xanthan Gum

*for less sweet rolls, try decreasing the Sweetfreeze by 1 drop and the Erithritol by 1 teaspoon

Directions:
Mix all together until smooth - I used a fork. Line the pan with parchment paper - this is VERY much an essential step!!!!! Plop equal amounts into 3 4.5" cake pans. Bake for 30 minutes in preheated oven at 350.

(Because I was in a hurry (I needed them for a restaurant dinner at 7 and I didn't start until 6:10 and it was a 15 minute drive to the restaurant), after about 25 minutes I turned the oven up to 400-425 (my oven is not very exact) for five minutes. One pan got added late so I removed the two that were done (knife inserted came out clean) and turned the oven off while I left the last one in the oven to continue cooking while the oven cooled. The other two I wrapped in foil and took them with me to the firm holiday party at a local Italian restaurant. They were still warm when I got to the restaurant.)

Nutritional values for entire recipe:
Carbs: 46.61
Net carbs: 14.94
Fat: 35.95
Protein: 31.65
Calories: 633

Found it:
Angel food cake substitute:

It worked! I halved the above recipe to make a much smaller portion (for experimentation purposes) and added 3 egg whites, whipped. I made a 4.5" diameter cake. The result was very similar to an Angel Food Cake.

Hmmmm.... I'm thinking a nice LC creamcheese icing would be perfecto on this!!!!