Wednesday, December 14, 2011


This is a recipe from Linda Sue's low-carb recipe's.  I am reposting so that I can find it again when I need it. 

1/2 cup plus 1 tablespoon flax meal
1/4 cup plus 2 tablespoons parmesan cheese
1 1/2 teaspoons onion powder
3/4 teaspoon baking powder
1 1/2 teaspoon granular Splenda
1/2-1 teaspoon caraway seeds, optional
1 1/2 teaspoons dry minced onion
3 eggs
1 1/2 tablespoons water
1 1/2 tablespoons oil

Put the dry minced onion in a small bowl and add just enough water to moisten; let stand until softened. Mix the dry ingredients; add the onions, eggs, water and oil. Pour the batter into 6 greased muffin top pans. Bake at 325º 15-20 minutes. To serve, split the buns horizontally to make two halves using a long, thin knife.

Makes 6 servings

Per Serving: 140 Calories; 11g Fat; 8g Protein; 5g Carbohydrate; 3.5g Dietary Fiber; 1.5g Net Carbs 

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