I've been following Dr. K's advice and putting our extra egg whites in a plastic container in the freezer. Here's what I did with them today. I was in a bit of a hurry to get dinner on, and didn't measure the ingredients, so the quantities are approximate.
Gluten-free, Dairy-free Scones
Preheat oven to 325. With an electric mixer, beat 7 egg whites until stiff. Add:
1 cup finely ground almond flour
1.5 tbsp honey
pinch of salt
1/2 tsp baking soda
and mix on low speed until just combined. With mixer running, add:
1/2 cup melted beef tallow
Then gradually add more almond flour until you reach a soft but workable consistency, somewhere between muffin batter and play-dough. I'd guess that I used around 12 oz. of almond flour in total.
Line a baking sheet with parchment and spread the batter in a big circle. (You could also use two baking sheets and spread it more thinly, to make focaccia or pizza crust. Or you could make individual hamburger-type buns.) Bake until the middle is firm to the touch and the edges are just starting to turn golden, about 10-15 minutes. Cut into wedges.
These scones held together very well, and were much lighter-tasting than the ones that I've previously made with butter. We had them for dinner, along with tuna salad and strawberries. Using the quantities I've estimated above, Fitday says that the entire batch of scones had 100 g protein, 275 g fat, 60 g net carbs. If you cut them into 12 wedges, each one would have 8 g protein, 23 g fat, 5 g net carbs.
The ratio is: 1 : 2.8 : 0.6
Not bad for eyeballing! I must be getting pretty closely attuned to this way of eating.
Nut flour breads tend to be very tolerant of adjustments, so you could use extra fat if you're planning on having these with cheese or meat. Or skip the honey if you're having them with jam.