Official Kimkins Low Carb Protein Roll

Makes 12 rolls
.
6 egg separated, plus 2 egg whites
1 scoop 0 carb protein powder
6 tablespoons 2% cottage cheese
1 tablespoon granulated Splenda
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
.
Preheat oven to 300 F with racks in the middle and bottom third. Separate eggs and prepare 2 baking sheets with parchment paper or use Silpat nonstick liners.
.
Put all egg whites in a metal bowl and whip at high speed. When beginning to foam add cream of tartar and whip until stiff (won’t fall out when you turn the bowl upside down).
.
Put remaining ingredients (including yolks) in a Magic Bullet and mix until smooth. Add this mixture a tablespoon at a time to the whites and fold carefully until incorporated. Don’t deflate the egg whites.
.
Place 6 mounds on each cookie sheet and bake for 30 minutes, rotating cookie sheets after 15 minutes. Remove from oven and let rest 5 minutes. Remove rolls to a cooling rack to cool completely before storing.
.
These can be frozen but wrap each roll separately to prevent sticking together.  Split in half to use as sandwich bread or garlic bread.
.
Nutrition Info:
.
Calories: 55
Carbs: 1 gram
Protein: 6 grams
Fat: 3 grams