Cloud Bread Hot Dog Rolls

3.18 from 23 votes

Prep Time 20

Cook Time 30

Total Time 50

Servings buns

Calories 101kcal

Author Brenda Bennett | Sugar-Free Mom

6 eggs separated
1/2 tsp cream of tartar or white vinegar
6 ounces sour cream
1/2 tsp baking soda (you can replace with baking powder but the baking soda and sour cream create a nice rise and fluffiness to the buns)
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp salt
1/2 cup whey protein powder

Preheat oven at 300 degrees F.
Place your egg whites in a stand mixer or large bowl using an electric hand mixer, with the cream of tartar and whip until stiff peaks. Set aside.
Place the leftover yolks in a bowl with the remaining ingredients and stir well to combine.
Fold in a small amount of whipped egg whites into the yolk mixture a little at a time until it's all incorporated.
Pour this into a greased 9 by 13 baking pan.
Cut the cardboard into 10 pieces about 3 inches in length for the center slits to resemble a slice in a hot dog roll.
Place Just halfway into batter not all the way to bottom. 5 on one side of the dish and 5 on the other half of the dish and divide batter in half using two baking cardboard liners.
Bake 30 minutes or until a toothpick or skewer stick in the center comes out clean.
Allow to cool completely before removing cardboard sections. Use a sharp knife and work around cardboard to loosed and lift them out.
Slice into 10 hot dog rolls about an inch on either side of the center slice you made with the cardboard.
Place them on a baking sheet and heat a skillet with butter or cooking spray to brown each side of hot dog roll.
If not eating right away, place in an air tight container, use parchment paper to layer rolls on top of one another, keep refrigerated.
When ready to serve from the refrigerator simply reheat in a toaster oven for just a minute to warm or in a dry hot skillet.
Enjoy with my sugar free ketchup!

Since there is no dietary fiber in this recipe, the 1 total gram of carbs cannot be subtracted from any fiber. So it's the same, 1 g net carbs.

This recipe was first published in July 2016.