These soft, fluffy rolls are inspired by the bread shown in your picture. They use animal-based ingredients and are a great alternative to traditional flour-based bread.
Ingredients
Makes 8–10 rolls
- 6 large eggs, separated
- ¼ cup unflavored whey protein isolate
- 2 tablespoons cream cheese, softened
- 1 tablespoon gelatin powder
- ½ teaspoon salt
- ¼ teaspoon baking powder, optional
- 1 tablespoon melted butter, for brushing
Instructions
- Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
- Separate the eggs:
Place the whites in one clean bowl and the yolks in another. - Make the yolk mixture:
Beat the egg yolks with cream cheese, whey protein, gelatin, and salt until smooth. - Whip the egg whites:
Using a clean mixer, beat the egg whites until they form stiff peaks. This is what gives the rolls their light, fluffy texture. - Combine gently:
Fold the whipped egg whites into the yolk mixture in 2–3 additions. Be gentle so you don’t knock out too much air. - Shape the rolls:
Spoon the mixture into 8–10 rounded portions on the prepared baking sheet. - Bake:
Bake for 20–25 minutes, until puffed and lightly golden. Avoid opening the oven during the first 15 minutes. - Finish:
Remove from the oven and lightly brush the tops with melted butter. Let them cool for 10 minutes before serving.
🍞 Tips for Fluffy Rolls
- Make sure the egg whites are whipped to stiff peaks.
- Fold rather than stir when combining the mixtures.
- Don’t overbake—the rolls can become dry.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition note: “Zero carb” isn’t guaranteed—the exact carbohydrate content depends on the whey, cream cheese, and other ingredients you use. Check the nutrition labels if you’re tracking carbs closely.
