Sunday, February 24, 2008

Low Carb Bacon Double Cheeseburger

Okay now you tell me what is wrong with this huh?

The Original Diet Revolution Rolls
Straight from the 1972 Dr. Atkins Diet Revolution book
Makes 6 rolls

Pam spray
3 eggs separated
1/4 teaspoon cream of tartar
3 tablespoons cottage cheese
1 package of Sugar Twin*

1. Preheat oven to 300°F.
2. Separate eggs very carefully (make sure that none of the yolk gets into the whites.)
3. Spray Pam on a Teflon cookie sheet.**
4. Beat egg whites with cream of tartar until whites are stiff but not dry.
5. Fold in yolks, cottage cheese and Sugar Twin*** (Be extremely careful not to break down the egg whites. Mix for no more than 1 minute.)
6. Place the mixture carefully on the Teflon cookie sheet, gently putting one tablespoon full on top of another until each “roll” is about 2 inches high. Repeat this until you have 6 piles.
7. Place the cookie sheet in the oven and bake for about 1 hour.

Total carbs 3.1; grams per serving .5

NOTES since its publication:

*can substitute Splenda or your preferred sweetener
**muffin top pan works fantastic for this
***recommend blending these ingredients together first before folding in

VARIATIONS to basic rolls since its publication - instead of cottage cheese, replace with:

3 tablespoons mayonnaise
3 tablespoons ricotta cheese
Up to 3 ounces of cream cheese

In this variation pictured above, I added in some sun dried tomato pesto (that's the dark spots you see), a scoop of protein powder, and I substituted 3 tablespoons of mayo for the cottage cheese. Cook in a muffin top pan and invert rolls when you put your burger together so the bumpy part is inside.

Here are some other variations I enjoy.

Mary’s Savory Revolution Rolls

4 eggs, separated
¼ teaspoon cream of tartar
3 tablespoons cottage cheese
1/2 tsp baking powder 1/2 tsp garlic powder1/2 tsp onion powder½ tsp parsley flakes
1 large scoop of natural flavor protein powder
2 tablespoons heavy cream
1 tablespoon butter, softened
Pinch Splenda

Optional: Lightly sprinkle tops with parmesan or cheddar cheese before baking

1.5 gr. carbs per roll
1.2 gr. carbs plus my Protein Powder add .33 per roll

Sweet Maple Revolution Rolls

4 eggs
¼ teaspoon cream of tartar
3 tablespoons cottage cheese
1 large scoop natural whey protein powder
½ teaspoon baking powder
1 tablespoon butter, softened
1 tablespoon SF maple syrup
1 tablespoon heavy cream
1 tablespoon Splenda

1.44 carbs per roll
Carbs .5, plus protein powder .33, SF syrup, plus syrup .61



  1. What's the "bun?" Looks like a souffle' or something?

    Ketchup? Is that what's wrong with it?

    Are you still blogging? I've just gotten into low-carb eating, searching for other LC bloggers.

  2. Hi Ellie... as you see I have been away from blogging for awhile. I've thrown the towel in on low carbing, except as far as looking at it as a "diet" and a way to drop a few indulgence pounds - with the way I have been cooking lately might be coming up.

    That "bun" is Dr. Atkins original Diet Revolution Roll from the 70s that is made from eggs and whipped egg white. It takes a bit of getting used to, but it does make an acceptable substitute for bread when you are doing a strict low carb diet. Course these days there are a lot of low carb breads available once you step out of induction, but those egg rolls are acceptable in the meantime.


Welcome & thanks for taking the time to comment! From time to time, comment moderation may be activated due to comment spam. I also reserve the right to edit, delete or otherwise exercise total editorial discretion over any comments left on this blog.

All content and images, including any not yet watermarked, are ©My New 30 2008-2017, unless noted otherwise. You are free to print articles for personal use, but please do not republish anything from this site without prior written permission. All rights reserved.
Is someone stealing your content? Click here to find out what to do.