Hi everybody:
I tried this and found them very good. I want to share, I hope you like them.
6 eggs, separated whites and yolks
6 tablespoons of vital wheat gluten
3 packages of splenda or 1/2 tsp. of Trish 0 carbs syrup.

Grease with Pam 12 small tins, I used tart tins, they make rolls the size of a hamburguer bun.
Turn on your oven to 250-300 ° F more or less, has to be medium hot.
Beat the whites till stiff. Set apart.
beat the yolks with the sweetener till stiff, also.
Mix both carefully.
Put the gluten in a colander and shift over a little at the time, mixing.
Pour in the tins, making them even.
Put in the oven for 25 -30 min.
Let then get cool and take them out of the tins.
Keep them in an air tight container in the refrigerator. They last 5-7 days.
They make about 1 gr of carbs with the powder splenda.
With the 0 carbs syrup are less of that.
They are excelent for hamburguers and sandwiches...also, if you want a baguel, you can cut one in half, put in it cream cheese and salmon and, mmmm.
Margarita

I tried them with 1/2 tspoon of cremor tartar in the whites, and they went out much better.Also, I put some seasoning, garlic powder, onion powder and salt.Much better.

I made some also but I added soft cream cheese and no vital wheat gluten. Pic:

http://i28.photobucket.com/albums/c...FL/DSCF0333.jpg