8 ounces cream cheese, softened
3 eggs
3 teaspoons granular Splenda or equivalent liquid Splenda
1/2 cup MiniCarb bake mix (no longer available)
1/2 teaspoon baking powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup heavy cream

Beat the cream cheese until smooth; add the remaining ingredients and beat well. Spray a muffin top pan with cooking spray. Spoon the batter into the pan to make 10 buns, dividing the dough evenly. Spread the batter evenly with a spatula to fill the cavities and smooth the surface. Bake at 325 about 20 minutes until golden brown. Remove from the pans and cool on a rack.

If you only have one muffin top pan, divide the batter in two, bake the first 5 buns, cool the pan, then bake the remaining 5 buns.

Makes 10 buns
Can be frozen

Per Bun: 126 Calories; 12g Fat; 4g Protein; 2g Carbohydrate; trace Dietary Fiber; 1.5g Net Carbs
Per Two Buns: 253 Calories; 23g Fat; 8g Protein; 4g Carbohydrate; trace Dietary Fiber; 3.5g Net Carbs

I just bought a couple of muffin top pans and decided to give this recipe a try with them. The recipe said to bake them at 350 for 15-20 minutes, but the dark coating on the pans made them get too dark on the bottoms before the inside was completely baked. Next time I will bake them at 325 for about 20 minutes or until golden brown on top. I don't recommend putting two muffin top pans in the oven at the same time. The oven was too crowded and when I went to rotate the pans, the buns collapsed. The flavor is ok, but nothing like real bread and there is a slight soy aftertaste. I may give them a higher rating once I have a chance to try them as buns.

I haven't tried using these as a bun for a burger or sandwich yet, but when I saw how flat mine came out, I had an idea. They'd make great mini pizza crusts. I would toast the bun a little then top it with some pizza sauce, mozzarella and other pizza toppings then put it under the broiler for a few minutes.

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