I got permission from the lady that came up with this recipe to post it. It's been a HUGE hit on another board & I wanted to bring it over here for everyone to try. The recipe comes from Sherrie Engler ( http://www.headed-west.com/sherries_recipes.htm). It's for making low carb buns, waffles, lots of possibilities, etc. I'll print the recipe & then a bunch of ideas that others have come up with. (now I have to go out & buy a waffle iron so I can try it too! ) Hope you enjoy this!

Sherrie's Savory Burger Bun

*Preheat the waffle iron

1 8oz Pkg cream cheese
3 eggs
3 tsp Splenda
1/2 cup Atkins Bake Mix
1/2 tsp baking powder
1/2 tsp garlic powder
1/2 tsp onion powder
1 tbsp parsley flakes
1/4 cup buttermilk (full fat)

Beat cream cheese with mixer until blended smooth, add the remaining ingredients. Spray pan with a light coat of olive oil flavored non stick spray and pour in pan about 1 tbps of mix. It will make a perfect round bun! You can freezed them and reheat them in the toaster! My hubby says this is the best bread yet.

It should come out to about 1 carb per bun! (17 carbs in the whole recipe, so divide that up by how ever many waffles you get)
Nutritional Info Via Fitday
Calories Total: 72
Fat: 6 70%
Sat: 3 39%
Poly: 0 5%
Mono: 2 20%
Carbs: 1.2 6%
Fiber: .11 0%
Protein: 4 24%

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Make your own Atkins Bake Mix

1 cup soy flour
2 cups soy protein isolate
2 tablespoon baking soda
1 teaspoon salt
2 tablespoons Splenda

Sift together then store and use as you would Dr. A's. It's much cheaper and things come out about the same. 3 carbs per 1/2 cup serving.
Sherrie's Savory Burger Bun - cont.

Comments from others on the message board:

** These are so simple, I just throw everything in my food processor and a few minutes later it's ready to pour into the waffle iron! And these are easy to store, I just put them in a big baggie and tossed some in the freezer and some in the fridge!

**I made another batch of these last night and added a few sun dried minced tomatoes to the batter and a tsp of onion flakes! Awesome! It gave it a mediterainean kick to the recipe!

**Also the recipe makes 18 large rounds so they are just under 1 carb per waffle bun! A great way to have bread and stay in control of the carbs.

**I think they would make delicious Belgian waffles...leave out the spices.. Waffle, Ice cream, Strawberries...Yumm

**I put them in my muffin top pans, the recipe made 9 muffin tops (which will be 4 top and bottoms + one extra). I cooked them at 350 for 15 minutes. Then played around with the time a little on some to make them brown up more.

**I never use buttermilk. Just put a tsp of lemon juice in the bottom of a glass measuring cup and pour in the cream. Let it sit while you are preparing the rest of the recipe. Also, I do not put in the seasonings because I like to use it as "toast" with eggs as well as for sandwiches. They are great without the spices. If you have a muffin top pan, these are GREAT fixed in the oven. I think it is worth getting one of the pans because these are definite keepers and will be part of my WOE forever. If you haven't tried these rolls, you are missing out. They are so much better than revolution rolls.

**The first one I followed the recipe - only used my almond flour baking mix. I also added a tsp of xanthan to help it hold together better. The second one I made sweet by leaving out the spices, adding more splenda and some cinnamon.
I'm going to try a different variety this afternoon by adding some cheddar cheese. I think these could make good crust for mini-pizzas, especially if you add parmesan or mozzarella. This recipe is so versatile - the possibilities are endless.

**There's 17 carbs in the whole recipe, so divide that up by how ever many waffles you get. I got 18 round waffles from the recipe, so 1 carb per waffle. I found that if I put only 1 large tablespoon of batter on the waffle maker center, then it spreads out perfectly to make a round waffle instead of the square. Less is better if you're trying to get a circle waffle!

**Just a thought do you think by omitting the spices you could make doughnut holes by dropping the batter in to hot oil.....Rolling in splenda and sugar?

**This is the best recipe for bread I've tried yet. All I did was to use the first 5 ingredients, (cut the splenda down to just 1 packet).(the eggs were jumbo, which made the recipe a little more moist, so I didn't even need to use the buttermilk or cream) and mixed it all together. I used a waffle iron also and they were wonderful. I can't tell you how great they are! Also this way the carb count would be down slightly I believe.

**I omitted the savory spices and added a little more splenda (will use sf vanilla davinci next time) and some cinammon and ate them with some sf maple syrup. They tasted just like waffles.

**I made these yesterday again & didn't add any extra sweetener & instead of parsley, I added Italian Seasoning. They are good!

**I used heavy cream instead of the buttermilk (lower carbs) & sour cream instead of cream cheese then topped with pizza sauce & pizza toppings! Best LC pizza yet!

** I used 1 tablespoon buttermilk powder + 1/4 cup water in place of the liquid buttermilk.

**Question: Whats the difference with using low-fat buttermilk as opposed to full fat? I couldn't find the full fat either, so I bought some low-fat. Is it absorbed differently? Answer: thickness is the main difference. Fullfat is a thicker buttermilk, so the batter is stiffer. If you have limp waffles using lowfat buttermilk, just add a few more tbsp of the bake mix and that will fix the problem.

** I found that if I don't put enough Splenda in the mixture, it does taste a little too eggy.

**What I did with my "sweet" ones, was I made them according to her recipes, omitting the spices and adding 1/4 c. splenda, 1 t. of vanilla and 1/2 c. of toasted coconut....yummy!! you don't even need any syrup with them....really good.

**I love them with shredded cheddar cheese added.

** We added banana extract and walnuts and it was VERY close to banana nut bread. We have also made blueberry and lemon poppyseed. All were very good!

**we had chocolate nut and bing cherry nut today!!! The chocolate tasted like a brownie...and we topped it with Chocolate LeCarb ice cream and SF Choc syrup and whipped cream with nuts! Oh my goodness!!! This recipe is SO versatile...

**In my opinion the muffin top pan works by far the best.. .. the muffins are more consistant in size and density. I also substituted WPI for the bake mix which made the muffins even lower in carb and I think a bit less fragile.

**I used this recipe and put it in a 9X13 pan and made a pizza crust....then added my favorite pizza toppings and put it back in the oven. wonderful pizza....

**With 1/4 of the mix I added a splash of Divinci's vanilla syrup, an extra tsp. of Splenda, and a tsp or so of cinnamon. Yummy! These turned out fantastic. Here's the best part though...I made peanut butter cookies! I'm totally new to LC and haven't ever experimented with cooking like this so I'm pretty proud of myself. I used the remaining 1/4 mix that I had and added to it a spoonful of chunky peanut butter. I put it on my Pampered Chef round stone and baked them at 375 for about 10 minutes. Then I sprinkled them with a tiny bit of Splenda when they came out. They puffed up big and are SO good!

**I made these again last night, but this time I baked them. Just scooped out huge spoonfulls onto Pam sprayed parchment paper that I set on my big pizza stone. I just didn't have time to use the waffle iron. They turned out great! I sprinkled toasted sesame seeds on them before baking. YUM!
Hint: When I buy buttermilk, I freeze it in zip lock baggies, 1/4 C per baggie (because that's what this recipe calls for), and when I want to make these, I just pull out a baggie and defrost it. When I baked these in the oven, I baked them at 325 convection for about 25 minutes. That would probably be about 350 regular oven. I was surprised they took so long, but they really did. And yes, I think any baking sheet would be fine. I highly recommend the parchment paper though. First I tried it without the paper and they did stick some and weren't quite as light and fluffy.

**I totally substituted the WPI for the Atkins mix. I can't tell any difference in taste. A couple of reasons...
1. The WPI has much more body to it then the Atkins mix and I found that the Atkins mix muffins were very fragile- they fell apart very easily.
2. The carb count on the WPI is much lower...I prefer to get slightly fewer servings by using more batter per roll and get a roll with more body to it. By using the WPI the overall carb count is reduced and therefore I don't mind using more batter. (I also reducaed the carbs a bit more by using liquid splenda.)
By the way the rolls are less fragile if prepared using a muffin top pan then if using a waffle iron.

*I made these today using the Chefs Blend flour and added about 2 to 3 ounces of grated cheese.

Wow! Thanks so much - sounds yummy!!!

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Connie

Wonderful ideas! And we can never have too many options. Thanks

Renee

I haven't made the buns or waffles (still got to buy a waffle iron!) but I did make a chicken casserole type of dish with the basic bread recipe and it was good. If the buns/waffles tastes anything like that, then they should be really good! One note that I read though was that if you have a Belgium waffle iron you'll probably need more than one tablespoon of batter for it to come out right since they're deeper.