Flourless Buns – Revolution Rolls

Submitted By: Margo Plachetka

Prep Time: 15 mins
Cooking Time: 25 mins
Servings: 3

Ingredients

  • 3 eggs at room temperature (I placed mine in a bowl of hot water until they were not cold anymore) (1 lean)
  • 3 tablespoons soft light cream cheese (3 condiments)
  • a pinch or 1/16 tsp cream of tartar (you can use vinegar as well)
  • 1 packet of Pure Via (Stevia) (1 condiment)

Directions

Preheat oven to 350*. Separate egg whites from yolks placing them in separate bowls. Beat whites and cream of tartar until stiff peaks form, set aside. Add cream cheese and Pure Via to the yolks, whisk until blended. Carefully fold yolks into the whites. You want it to be light and fluffy. On a cookie sheet lined with parchment paper (I used a silpad) make 6 blobs of equal size, not touching. Bake for 25 minutes, or until they are golden brown on top and look cracked. They will look like a half of a hamburger bun. Good warm, cold or toasted, just pop in toaster. 2 buns make a serving of 1/3 lean and 1 1/3 condiment. If using regular cream cheese, 2 rolls are 1/3 lean, 0.16 condiment and 1 healthy fat.

Other Info

You can use these with the egg salad, Medi Fast sloppy joes, anywhere you need a bun!

Medifast Info per serving:
1/3 lean | 1 1/3 condiment

13 thoughts on “Flourless Buns – Revolution Rolls”

  1. I just made these and they turned out great. I was worried when I put them in the oven as I forgot to make adjustments for altitude, but they came out nice and fluffy. I did only cook them for 15 minutes as they were golden brown at that point.

  2. I just signed up for Medifast, so haven’t really started, but I wanted to see what meal options were out there, and I found this site. So thankful! I was so worried about not having any ‘bread’, I think this will help me tremendously! Thanks!

  3. What consistency is the mixture supposed to be before making six blobs on the cookie sheet? I just mixed everything per the instructions and it was really liquidy and I couldn’t make six blobs so much a one big liquid mess on the cookie sheet. Also what are stiff peaks in the egg whites supposed to look like?

    1. I’m with you! Big mushy mess… But it is in the oven right now. I think next time i will not beat them by hand.

    2. When I was in high school, I had a Home Economics class partner who worked in her parents’ restaurant. When we had to beat egg whites (which was with an egg beater back then) I thought my arm would fall off! When beating the eggs, make sure they are room temperature and that you have a VERY clean bowl. Even a little bit of greasiness in the bowl can affect your finished product. You want the “stiff peaks” to stand up by themselves when you lift your beaters out of the bowl. As a suggestion, I would say,…When you think they are “stiff”,….keep beating them a bit longer,…just to be sure! Also, I always use the cream of tartar (which you put in with the egg whites before you start beating them). I hope this helped. I have made these rolls and really liked them.

      I froze four of the pieces, using the parchment paper in between to keep them separated. Then, just took out 2 pieces the next time I wanted to use them. Made a very nice hamburger!

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