guardianactual
MuscleChemistry Registered Member
4 eggs, separated 1/8 teaspoon cream of tartar 3 ounces cream cheese, softened 1/2 teaspoon granular Splenda * 1/4 cup golden flax meal 1 tablespoons unflavored, unsweetened whey protein powder 1 teaspoon sesame seeds Put the egg whites and cream of tartar in a medium, non-plastic bowl. Beat with an electric mixer until the egg whites form stiff peaks. In a large bowl, beat the cream cheese until smooth; add the Splenda and egg yolks and beat until smooth. Add the flax meal and whey protein; beat until blended. Gently dump the stiff egg whites into the bowl with the yolk mixture. Using a large rubber spatula, gently fold in the whites until no large spots of white remain. Be careful not to deflate the egg whites. Spoon the batter into a well-greased muffin top pan with 6 holes. Sprinkle the tops with sesame seeds. Bake at 300º for 35 minutes until nice and brown. Remove from the pan and let cool on a wire rack. Store in the refrigerator. Makes 6 buns * Most brands of liquid Splenda are too concentrated to use here. One drop typically equals 2 teaspoons or the equivalent of 1 packet of sweetener. Per Bun: 125 Calories; 10g Fat; 7g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carb Per 2 Buns: 251 Calories; 21g Fat; 13g Protein; 4.5g Carbohydrate; 2.5g Dietary Fiber; 2g Net Carbs
