Atkins Diet Recipes: Revolution Rolls
September 1, 2010 by Jim Made
Filed under Atkins Diet
***Join the Atkins Diet Video Facebook fan page -bit.ly *** Here is another one in the Induction-friendly series for all the new low carbers subscribing to my channel. I wanted to thank each and every one of my subscribers. For without them there would be no channel or dialogue on how to refute the media and get healthy. Thanks for watching! Atkins Diet Revolution Rolls: 3 eggs, separated 3 oz Cream Cheese 1/4 tsp Cream of Tartar 2 tsp Splenda Salt, dash Makes 6 servings Bake at 300 degrees for 35-55 minutes Nutrition Info: (per serving) 90 Calories, 7g Stout, 6g Protein, .5g Carb. here are most likely problems with the recipe: 1. Mixing or beating (not folding) the Egg Whites into the Yolks / Cream Cheese 2. Not beating the egg whites long enough (weak peaks) or no cream of tartar 3. Potentially not cooking the buns long enough or too long 4. Letting bits egg yolks in your egg white bowls This recipe works well as a take off for other thoughts like French Toast (add cinnamon) or other tweaks.
@stinkybunny7 They do last in fridge for a week or so… Keep in a plastic bag with a paper towel sheet to soak up the moisture.
are they excellent for a few days or should they be eaten immediately?
super demo..fantastic..want to try it asap..thanks..troy in texas aug 14, 2010
I will DEFINITELY have to try these!!! I kind of miss having sandwiches
@EsperanzaZheria I am really glad you liked the sandwich.
OMG just made this recipe for lunch (low carb sandwiches ftw
) and the “bread” was SOOOOOOO excellent! Plus, it adds a really nice smell to the kitchen. Thanks for reviewing it and posting it on here bowulf. 
These sound fantastic
I’m going to certainly make some 
Thanks!!!!
been awhile since I made these, been making the one minute muffin, savory instead. But these are lower carb.
@pamdento Probably, but my question would be why would you want to. Stout Free variety is higher in carbs being made with skim milk. If you are concerned about Calories, the Neufchatel cheese (or low stout cream cheese) would be the better choice; but, realize that on a low carb diet one’s Calorie and thereby energy should come from stout for the most part.
can i use stout-free cream cheese??
@Bobofet241 Let me know how you like them…
@BigJohnIsOn Yep, saw the new Annals report, and it is just more piling on the evidence what healthy living low carb can be. I have to laugh at that critics now living in the past before the preponderance of the evidence started coming in support of LC.
I got my Kenmore mixer really cheap off Ebay, but Black Friday is the time to get a Kitchen-Aid. My Kenmore is pretty loud (hence the video cuts), so some year I may have to break down and get a new one.
Congrats on your continued success!
@Elizabeth01010101 They’re not bread — they’re not that substantial. Imagine a cross between a bun and meringue, and you capture what they are. They are closer to an airy bun if done correctly. The recipe is very similar to my crepes or pancake recipe except for the amount of air whipped into the egg whites, and they don’t taste like eggs.
I’ve been making these buns with molds my brother made out of 4” diameter aluminum pipe, cut in one inch “lengths”. Makes a nice round slice of bread. I gotta get me one of them cool mixers though.
Did you see what the Annals of Internal Medicine study said about low carb diets?
After a few fake starts, I am strong on the diet now, down 44 pounds. It’s already simpler to go. I’m looking forward to having a weight that doesn’t start with a 3. Thanks for being such a fantastic Atkins coach.
Dumb question but I am not knowledgable when it comes to induction stuff: Do the revolution rolls taste like bread? They sure do look like bread but it is hard to imagine them tasting like bread being that you used no flour.
I can’t wait to try that.
@IChoseTheRedPill You are welcome – this was an simple recipe to do.
@n10ding They are a combination stiff meringue and bun. A bit closer to the substance and texture of a bun than meringue, but you can see both.
looks simple… thank you
@bowulf I will forever thank Herbert Johnston for that electric mixer.. He made cooking revolutionary and in his own way contributed to these rolls.. What are they like on the inside? I imagine they are like a stiff meringue but that sandwich at the end looked yummy.
@n10ding That is an accomplishment — for me to make something look simple…
The only tough part about this recipe is if you try to wisk the egg whites by hand. That’s more exercise than it’s worth and why man made electric mixers.
@ettisen It’s a very light tasting bun with just a bit eggy. It’s not a substantial, place a hamburger on it bun. But, ham and cheese would be perfect on it. It reminds me of a very light rusk bun flavor — the kind of buns served at Dutch weddings.
Thanks for showing this.. Have not yet made these because they just sounded so hard to make.. You made it look simple… Thanks!
Thanks! I am starting low carbing again and this looks like a excellent subsitute for regular bread. May I question, What does it taste like?
@LivestrongH2 I am glad I could help. I was going to mention this in the video, but here are most likely problems with the recipe:
1. Mixing or beating (not folding) the Egg Whites into the Yolks / Cream Cheese
2. Not beating the egg whites long enough (weak peaks) or no cream of tartar
3. Potentially not cooking the buns long enough or too long
4. Letting bits egg yolks in your egg white bowls
This recipe works well as a take off for other thoughts like French Toast (add cinnamon) or other tweaks