Would you believe I'm in my seventh year as a low carber and I never did a Rev Roll thang?

I was getting low carb wraps for those occasional sandwich cravings, but I went gluten free (quite happily) this winter.

Then equipment issues became pertinent; my Target mixer was terrible, started spitting the beaters out into the bowl around the fourth time I used it. I was just mixing things by hand, but egg whites are not a candidate for that (one of the reasons I'm enjoying gluten free is that my arthritis issues have calmed considerably.) So I finally ditched it and got a Hamilton Beach hand mixer instead. It has a whisk just for stuff like whipped cream and egg whites. Joy!

Now all those accumulated links and notes (geez, is there anything fraught with more drama and failure than the many ways of Rev Rolls?) are going to be put to some use.

Yesterday, I made these:

Jays Low Carb Croissants!

4 Egg Whites
1/4 tsp cream of tartar
3 Egg Yolks
1 Tsp Mrs Dash (original blend) {I used just parsley}
1 cup Shredded Cheddar Cheese
1 scoop of 365 Brand vanilla whey protein shake (from whole foods) mix with 1/4 water {I used a 1/4 cup plain whey protein}
1 Tablespoon Mayonnaise

Method:

1. To the egg yolks add the Mayonnaise, Mrs dash, cheddar cheese and the vanilla shake and mix until uniform.
2. To the egg whites add the cream of tartar and whisk using a mixer as shown in the video. (in the link, below)
3. Add the egg yolk mixture to the egg whites and fold in the mixture.
4. Using a large spoon, spoon mixture out to a try lined with parchment paper.
5. Bake for 35 minutes at 300 degrees
6. Turn oven off and leave in oven for another 5 minutes.
7. Then remove croissants and place on a wire rack to cool.
8. Let cool for about 10 minutes before eating.

This mixture will make 6 large croissants, Enjoy!

1 carb each

http://www.lowcarb360.com/jays-low-carb-croissants.html

Man oh man, these were good! I tried to leave a comment on her site, but it's kinda closed down or something. But credit where it's due.

Also, I didn't have a muffin top pan (yet!) so I put six paper baking cups on the cookie sheet and filled those; worked pretty well as containment vessels to give them a bit more height. I had a silicone sheet on the pan, too, because there was some overflow.

Actually, it looked like the paper cups had thrown up; this was a source of much merriment from my partially low carb husband; who made a face but diplomatically said, "They smell good."

They were great fifteen minutes after coming out of the oven, and then later that evening two of them made an excellent hamburger bun.

Anyway, I'm going to be doing a LOT of experimenting now that I have a mixer that works!