Low Carb Hamburger Buns L-C-F |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 18 |
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Comments from originator of this low carb recipe: I prefer to use the muffin top pan as you get actual circle pieces of bread . These are great & freeze well, but keep in the fridge for many days. I also freeze the remaining buttermilk up in 1/4C size pkgs so that I'm not having to throw out the left over milk. Enjoy!! Ingredients:
1 (8 ounce) package cream cheese |
3 eggs |
3 teaspoons splenda sugar substitute |
1/2 cup atkins baking mix (or equivalent lc baking mix) |
1/2 teaspoon garlic powder |
1/2 teaspoon baking powder |
1/2 teaspoon onion powder |
1/4 cup full fat buttermilk |
Directions:
1. Beat cream cheese until smooth.
2. Add remaining ingredients.
3. Pour 1/8 cup into each muffin top well & bake at 350 for 15 minutes
4. Or pour 1/4 cup into waffle iron sprayed w/ olive oil.
5. Makes 17-18 buns at 1 net carb each.
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