Since the recipe for my Miracle Bread loaf was such a big hit, the next logical step was to make buns! These buns are only two carbs each. They’re great with burgers on them, but you can fill them with any of your favorite sandwich meats or fillings, too.
Yield: 9 Buns
Serving size: 1 bun
- 6 large eggs
- 2 1/2 cups (280g) shredded whole milk mozzarella cheese
- 4 oz. (113.4g) cream cheese
- 2 tbsp. (28.4g) unsalted butter
- 1/4 cup + 1 tbsp. (25g) egg white powder, here’s a link to the brand I use
- 2 tsp. (9.2g) baking soda
- Preheat the oven to 350°F
- Butter 9 cups of a muffin-top mold. If your mold is silicon, place it on a baking sheet for stability.
- Place the eggs, egg white powder, and baking soda in a bowl. Stir just slightly to combine. The mixture does not need to be smooth or mixed very well. It’s okay if it’s very lumpy as long as all the egg white powder has gotten wet. Scrape any powder that may be on the sides of the bowl back down into the egg mixture.
- Pour the egg mixture into the bowl of a food processor fitted with a steel blade. Process on high until smooth.
- Place the butter and cream cheese into a large microwaveable bowl. Place the shredded cheese on top of the butter and cream cheese. Microwave the cheese mixture for 1 minute on high. Use a large spoon to mix well.
- Microwave the cheese mixture again for another minute on high. Mix well until everything has melted and is evenly combined in the bowl.
- Carefully transfer the cheese mixture into the bowl of the food processor with the eggs.
- Process on high until you have a smooth, thick batter that resembles pancake batter.
- Fill the cups of your muffin top mold 2/3 of the way up, and place it in the center of the preheated oven. Bake for 30-35 minutes until a toothpick inserted near the center of the bread comes out dry. The bread will have pulled away from the sides of the molds a bit and will be a dark golden brown.
- Place the mold with the buns on a wire rack to cool. Remove the buns from the muffin top mold as soon as they are cool enough to handle.
- Allow the bread to cool completely before storing.
- Store the bread in a plastic storage bag in the refrigerator. Leave the bag partially opened until it has reached refrigerator temperature.
- If you enjoyed this recipe, please let me know in the comments. Feel free to like, share, and rate it as well!