Peggy’s Sandwich Buns

Click to enlarge
Oopsie Sandwich Buns

I was determined to come up with a good hamburger bun.  I began with the low-carb Revolution Roll recipe and modified it a bit to come up with these.  Texture on these is much more like real hamburger buns (less eggy than original Revo Rolls; didn’t fall  apart while eating).  They rise beautifully in the oven, then fall a bit when cooled, but hey……it’s egg whites, folks.  Ya gotta expect that.  But they still had a uniform 1/2″  inch thickness even after falling, making two of them just perfect for hamburger buns.  This recipes is OK for Induction, too!  My addition of flax meal really makes them very filling, as well!

I was in cruise control, having made Revo Rolls so many times, and reflexively formed 6 rolls onto one pan without thinking.  The added ingredients increased the quantity of batter by enough to make two more rolls next time.  As the buns I made were indeed too large for my rather large 5.25 oz. meat patties  I had to pinch off a bit around the edges.  So I think it best to do 8 rolls from this amount of batter in future.   Nutritional info reflects this.  I use two of these to make a whole bun as these are too thin to slice in my opinion.  So this recipe will makes just 4 whole burger buns.  Store leftovers in the fridge, where they easily keep a week.  Toasted lightly these are nice for tuna sandwiches or mock “French Toast” with sugar-free maple syrup on top.  I’ve even broken them up into Chicken and Dumpling broth and they hold up nicely as dumplings.


4 large eggs, separated

1/8 tsp. cream of tartar

2 drops liquid Splenda (or ¼ packet)

3 oz. cream cheese, softened

¼ c. golden flax meal


Preheat oven to 300º.  Having the eggs at room temperature will slightly increase egg white volume for this recipe, but it’s not absolutely necessary. What is absolutely essential when beating egg whites is that no speck of yolk contaminate them. This contamination issue goes even further, in that there must be no speck of contamination in/on the bowl you beat them in either. The slightest speck of something transferring from your fingers/hands to that bowl, or a bowl that wasn’t washed and dried properly will stop the whites from whipping. Learned that way back in home economics over 40 years ago and have personally experienced whites not whipping a couple times in my life and suspected a speck of something in/on the bowl killed the action. Sadly, you just have to start over with fresh, clean bowl and whites when that happens.   Another note:  be sure you’ve added the other ingredients to the yolks before attempting to fold in the whites. I’ve learned over my many years of cooking, that beaten egg whites fold into a thicker mixture better than into thinner one.  🙂

Now to begin:  Separate the eggs, whites into one bowl, yolks into another, being very careful to not get any yolk in the whites bowl.

Let’s start out with the egg whites bowl first. Add cream of tartar to egg whites and with an electric mixer and perfectly clean and dry beaters, whip the egg whites until VERY stiff.  Many say they can’t get these the Revo Rolls recipe to come out right, saying they spread all over the pan.  If you don’t beat the egg whites until they form a totally erect peak (tip of peak does NOT fall over when you lift the beater out of the bowl and they are starting to appear almost dry on the surface), they’re not stiff enough yet! 🙂  If beaten to the proper stage, you do NOT need to use muffin top pans to cook these.  I don’t even own those pans and have NEVER had problems with my batter being thin and spreading out. I just plop the batter onto greased non-stick sheets.  I have to manually spread it out with a spatula to achieve the desired diameter buns!  Again, if you don’t beat the whites long enough, you WILL have “running” thin batter and cooking issues.  Set bowl aside for a minute or so.

Now move to the egg yolk bowl.  Add in the softened cream cheese, liquid Splenda and flax meal and beat with the mixer until smooth.  Let it sit 1 munute for the flax to thicken up a bit.

Next scrape the stiff egg whites on top of the egg yolk mixture and with a rubber spatula, gently fold the two together until well blended and there are no clumps of egg white. Try not to overwork the batter, which could deflate the egg whites.  Be sure to get your rubber spatula all the way to the bottom of the bowl as you fold yolk mixture upwards and over the egg whites to incorporate the two into a smooth batter.  Using a 1/3 cup measuring cup, dip the batter onto non-stick (or greased) baking pans into 8 equal mounds.  You can line pans with parchment if you prefer.  Gently shape into circles with back of cup or spatula until level.    Bake at 300º for 25 minutes.  Then raise heat to 350º and bake 4-5 more minutes until they are as brown as you like your buns.  Partially cool on pans before trying to remove.

NUTRITIONAL INFO: Makes 8 pieces, each piece contains (takes two pieces to make a whole bun):

92 calories

7.68 g  fat

1.52 g  carbs, .97 g  fiber, .55 g  NET CARBS

4.60 g  protein

66 mg. sodium

63 thoughts on “Peggy’s Sandwich Buns

    1. Quite honestly, I think oat fiber will only serve to make them so dry you won’t be able to swallow them, so I wouldn’t go down that road myself. The flax meal I added here was to serve the purpose of eliminating the fairly wet quality of the original Oopsie recipe, so your oat fiber would be overkill on removing moisture. I have learned that oat fiber must be used very sparingly and I’ve ruined a thing or two thinking it works like flour. It does NOT work like other flour subs.

  1. luvtwilight72

    My Favorite oppsie bread!! Tonight I used it as pizza crust- yum ! I made one large oppsie roll and used as crust on a sausage pizza:). Husband approved!

  2. Margie

    Peggy, you have made my day and a whole lot more. Having a simple “bread” that allows me to eat sandwiches is the most wonderful thing! I had to drop carbs and wheat for medical reasons and really missed having the convenience of a sandwich. The most awesome part is that, even here in the boonies, I can purchase the ingredients. God bless you for improving my quality of life!

    1. Well I’m delighted you like these, Margie and am happy I make your low-carbing more pleasant. That’s why I started the recipe blog and also share them at Facebook. No reason for EVERY low-carber to have to invent a wheel from scratch. Happy holidays to you, Margie! 🙂

  3. Judy

    Thank you!! Thank you! Thank you! My husband and I have been low carbing it since January. I am a bread lover and have tried every recipe that I have found so far. This is undoubtedly the best of the best, I was so excited when I saw this I went straight to my kitchen and made a batch. They are wonderful. They we moist, not crumbly at all absolute perfection. I will be using this recipe from now on.

    1. These buns are primarily egg whites and I don’t think eggs freeze very well. But you could freeze one and see how you like it. I doubt, if it works, they would keep more than a couple weeks in the freezer, as freezing really dries out bread products badly and quickly.

  4. G Jane

    I tried this the other day and was pleasantly surprised. I made it again today, but this time I added some chia seeds to the mix. I definitely like it best that way. The seeds give it a bit of a crunch. And I also made some like small flatbread to use for hot dogs. Thanks for sharing this recipe for those us of trying to cut down on carbs and go gluten-free.

    1. Glad your experience with this bread batter was positive, G Jane. I’ve even made hotdog buns with it before, too. Don’t ya just love what chia (though I use a chia gel) brings to bread? I’ve used it in several different recipes before. This bread has been my life-saver, too. 🙂

  5. Brooke A.

    Ok, I just made these…hmmm….they are very thin. I beat the @*%# out of those egg whites and my batter wasn’t runny at all! but I made 8 and I’m going to have a hard time slicing. About how big around should they have been?

    1. Brooke A.

      Durr…I’m a doofus. I’m not supposed to slice them. BUT I did and find the middles to be wet and spongy but seemed cooked and didn’t stick to my fingers. Is that normal?

    2. Well, I try to see that I get 8, so the nutritional info comes out right. Seems like the batter, if my eggwhites have gotten stiff enough, is about 3½”-4″ when they go into the oven. they son’t really spread during cooking for me. These eggy buns don’t have a bready enough texture to be sliced. I always use two to make a bun. But if you’ll note in the narrative, it does state they’re not designed to be sliced and that it takes 2 to make a burger/sandwich.

  6. Adeline

    Hi Peggy,
    I was just wondering if I could add the whey protein powder to these buns….do you think it would work ??
    I’ve made every bun recipe you’ve developed and I love them….this is just a wonder if I could question because of the egg whites.

    1. Well, Adeline, I can tell you when I introduced a little to this recipe myself (I was curious also) to hopefully enhance the texture, they came out too dry and quite crumbly. So I can’t recommending it in this particular bun.

Leave a Comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s