I’m giving you all a sneak peak at a recipe from the cookbook I’m working on. All recipes are low carb, most are gluten free, and everything is 3 ingredients (or less!)
I bake big batches of these rolls and freeze them so I always have them on hand. These rolls are wonderful hot with butter, sliced into small rounds for sandwiches or French toast, cut into chunks for bread pudding …
1/4 teaspoon cream of tartar
3 tablespoons 1% cottage cheese
Preheat oven to 350 degrees F. Coat 6 muffin tins with cooking spray. Separate eggs putting whites in a medium size bowl and yolks in a cup or small bowl.
Beat whites with cream of tartar until stiff but not dry. Fold in remaining ingredients being careful not to break down the whites.