

One of my weaknesses is the Wendy’s Baconator Sandwich. Still, at more carbs than I care to admit to, the bun is an ultimate evil; and, unfortunately, I just don’t like my Wendy’s burger without a bun.

Thanks to a mistake I made when making the Dr Atkins Revolution Rolls, I don’t have to deal with this bunless ordeal any longer.

Not only do my version of the Atkins Revolution rolls hold up to a burger as hefty as a Wendy’s Baconator, but it doesn’t fall apart, is surprisingly sturdy, but isn’t eggy in flavor. It was as though I still had my bun. My fingers never became greasy, and the bread didn’t crumble in my hands.

This is the miracle you’ve been waiting for. Whether your poison is a Wendy’s burger or a Red Robin guacamole burger, you can sub out their high-carb buns for these babies.

Life shouldn’t be about total deprivation; but if you’re going to low-carb it, make some of my Gluten-Free Oopsie Rolls in advance and have them ready to go when the mood strikes you.

If you are following Atkins, this recipe is induction-friendly.

Need some added tips? Try these! Want an image tutorial? Try this.

Oopsie Rolls (Gluten-Free Buns)

3 large eggs

pinch of cream of tartar (1/8 tsp)

3 ounces cream cheese (Do not soften)

Preheat oven to 300 degrees F.

Separate the eggs and add cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you’re using the same mixer, mix the whites first and then the yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.

Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool. Store in a loosely open sack and allow to rest on the counter before use (otherwise they might be too moist). Can be frozen.

Notes: If you are making these to be savory (for burgers) you can add dry mustard and dill or other seasonings to the yolk mixture. If you want a more sweet roll, add a very small amount of stevia natural sweetener to the yolk mixture.

Makes 6 Induction Friendly, Gluten-Free rolls.

Nutritional information per roll: Calories:85 , Carbohydrates: .6 g, Fiber: 0g, Net Carbohydrates: .6g, Protein: 4g, Fat: 7.5

Picture: No more lettuce wraps. Wendy’s Baconator on an oopsie roll.