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.
Gently divide batter amongst the 6 muffin tins.
Bake for about 1 hour.