My Revolution rolls with protein powder

My way of doing REVOLUTION ROLLS with Protein powder
3 egg whites
1/4 teaspoon cream of tartar
3 egg yolks
1/2 scoop of vanilla why protein powder
3 ounces cream cheese, softened
1 tbls of caraway seeds

Beat the egg whites and cream of tartar until stiff. In another bowl, beat the egg yolks, protein powder and cream cheese with a mixer until smooth. Gradually fold the yolk mixture into the egg whites being careful not to deflate the whites. Spray a baking sheet or muffin top pan with cooking spray. Divide the mixture into 6 mounds then flatten them slightly. Bake at 300º 30 minutes or until lightly browned on top but soft and not dry and crisp. Cool on the baking sheet for a few minutes then cool completely on a rack. Store in an airtight bag in the refrigerator.

you can add whatever flavoring you want to the egg mixture, like dry mustard or caraway seeds, rosemary, thyme...etc and remove the splenda if you want

I double this and it makes 12 buns in a muffiin top pan

Makes 6 rolls if not doubling

Per Roll: 88 Calories; 7g Fat; 5g Protein; .5g Carbohydrate; 0g Dietary Fiber; .5g Net Carbs
Per 2 Rolls: 175 Calories; 14g Fat; 10g Protein; 1.5g Carbohydrate; 0g Dietary Fiber; 1.5g Net Carbs



*UPDATE - I now only use the protein powder when using the RR for something sweet, for my hamburgers I started making the buns without the PP and started using onion powder with caraway seeds, I love it for that cuz it doesn't have any eggy taste*