Even Better Low-Carb, Wheat-Free Sandwich Buns

I’m always looking for ways to improve my recipes. I was mostly interested in reducing the fat and calories of my Wheat-Free Sandwich Buns. I decided to replace the eggs with all egg whites. It turned out to be a lot more neutral-tasting. To make it even more neutral, I eliminated the Parmesan cheese. To make them more “normal” looking, I used golden flax seed meal instead of brown.

Now that I know it was the grapefruit that’s been giving me problems, I’m going to try to eat these buns again. I was thinking it was the flax seed, but it turns out it was grapefruit. Sigh….I guess I can’t eat any fruit on a regular basis.

using brown flax seed meal and 4″ ramekins

One cup of egg whites seems like a lot! Don’t fret, you can buy cartons of egg whites in the dairy section of your grocery store. Otherwise, I don’t know what I’d do with all of the leftover yolks! I still use my ramekins to bake these. I do have to emphasize how important it is to grease the ramekins. I have had several instances of the buns sticking. I spray them liberally with cooking spray. Here is my resulting recipe:

Even Better Low-Carb, Wheat-Free Sandwich Buns
makes 6 buns

Printer-Friendly Recipe

Ingredients

1 cup egg whites
1/2 cup cold water
3 tablespoons oil (I use light-tasting olive oil)
2/3 cup almond flour
1/2 cup golden flax seed meal
1 1/2 teaspoons baking powder
1 1/2 teaspoons sugar
1/2 teaspoon salt

Directions

1. Heat oven to 350 degrees F. Liberally grease 6 – 4″ ramekins or a 12-count whoopie pie pan.
2. In a blender or food processor, pulse all ingredients together until well mixed. Pour evenly into ramekins or pan. Bake 25 to 30 minutes or until dry on the tops.
3. Cool in pans, then turn out and slice in half. If using a whoopie pie pan, slicing is not necessary.