When you’re no longer eating wheat flour it makes it difficult to eat a normal sandwich. I find I don’t want lettuce wraps ALL the time. 🙂 This sandwich bun is so tasty it has become my go-to low-carb bread. I’m most pleased with this recipe and am finding the batter very versatile. I’m getting a lot of happy feedback from my readers on this one, too! This is actually just my Gluten-Free Grain Free Focaccia Bread batter made into a bun shape. This bread has a very neutral flavor, a nice elasticity, nice top and bottom crust, and is not crumbly. I enjoyed a piece hot from the oven with butter and it was amazing! It makes GREAT sandwiches! No strong flax taste to drown out the sandwich filling! Very neutral in flavor. You can also make pizza crust from this batter. 🙂 This recipe is suitable once you reach Phase 2 OWL of Atkins and Keto diets.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in the cookbooks! Order your 5-volume set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

½ c. almond flour

¼ c. golden flax meal

¼ c. unflavored, unsweetened whey protein powder

1 tsp. baking powder

3 T. cream cheese, softened

2 large eggs, beaten

1 c. grated Monterrey Jack cheese

½ c. grated Mozzarella cheese

1 tsp. cider vinegar

1 T. heavy cream

1 T. water

OPTIONAL: Spices of your choosing (or cinnamon/sweetener, for a sweet version) sprinkled on top before baking.

DIRECTIONS: Preheat oven to 350º. Soften cream cheese in medium mixing bowl in microwave. Beat in the eggs, cream, water, vinegar and both cheeses. Measure and add in all the dry ingredients and stir well with a rubber spatula. Line a sheet pan either with parchment paper or silicone sheet. Dip the batter onto the prepared pan in 9 equal piles (I used a ¼ c. measuring cup). Spread it out into round bun shapes as evenly as possible with your rubber spatula or the back or a spoon. Batter will be about ¼” thick. Sprinkle on spices if using any. Pop buns into 350º oven and bake for about 20 minutes or until done to the touch in the center and lightly browned around the edges. Cool a few minutes. When totally cool, store in plastic bag in refrigerator. Slice each into a top and bottom for your buns. These keep about 2 weeks or a little longer as a rule. Can be frozen up to 1 month or so.

NUTRITIONAL INFO: Makes 9 bi-valve buns, each contains: These can be sliced laterally to form the thinner slices of bread for toasting and other uses, but the numbers below are for 1 whole sandwich bun (top and bottom).

149 calories

11.5 g fat

3.5 g carbs, 2.1 g fiber, 1.4 g NET CARBS

10.1 g protein

204 mg sodium