Garlic Parmesan Rolls

Since posting recipes within the last week, I went looking for others on and found this one from lowcarbstacey.


  • 4.00 large, Eggs – Whole, raw
  • 4.00 oz(s), Cream Cheese Reduced Fat
  • 0.25 tsp(s), Spices – Garlic powder
  • 0.50 tsp(s), Spices – Oregano, dried
  • 2.00 tbsp(s), Cheese – Parmesan, grated
  • sprinkle of cream of tartar


  1. Preheat oven to 350.
  2. Separate the eggs, whites in one bowl, yolks in another.
  3. Mix yolks, cream cheese, spices and cheese together.
  4. Combine whites with a sprinkle of cream of tartar.
  5. Beat on high with a hand mixer until whites have firm peaks, with my old antiquated mixer, this took somewhere between 5 and 10 minutes.
  6. Mix 1/4 whipped whites into egg/cheese mixture.
  7. Slowly fold in remainder of whites.  Be careful not to mix too hard, or the egg whites will begin to break down.
  8. Grease muffin tins.
  9. Scoop mix into each muffin tin and bake 15-18 minutes.
  10. Allow to cool, so they firm up.

Rolls can be stored on counter, or in fridge.

Nutrition Info

for 1/12th Recipe: 53 cal, 4g fat, 1g carb, 3g protein


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