Description
These soft carnivore slider buns are light, flexible, and sturdy enough to hold juicy mini burgers without cracking. Whipped egg whites create a fluffy texture, while butter, cream cheese, and gelatin keep the crumb soft and tender. Perfect for parties, meal prep, or bite-sized carnivore sandwiches.
Ingredients
Units
Scale
- 6 large egg whites (or 3/4 cup liquid egg whites)
- 1/4 tsp cream of tartar
- 4 oz (113 g) full-fat cream cheese, softened
- 2 whole eggs
- 2 tbsp unflavored beef gelatin, bloomed in 2 tbsp warm water
- 2 tbsp melted butter
- 1/2 tsp fine sea salt
- Extra butter or tallow for greasing
Instructions
- Preheat oven to 325°F (163°C).
- Grease a muffin-top pan or line a baking sheet with parchment.
- Whip the egg whites with cream of tartar until stiff glossy peaks form.
- Blend cream cheese, whole eggs, gelatin, melted butter, and salt until smooth.
- Mix one-third of the whipped egg whites into the batter.
- Gently fold in the remaining egg whites using a spatula until no white streaks remain.
- Scoop into twelve 2-inch rounds and smooth the tops.
- Bake for 14–16 minutes until the tops are lightly golden and just set.
- Cool for 5 minutes, then cover loosely with a towel to retain moisture before serving.
Notes
Do not overmix after folding the egg whites or the buns will lose volume. Remove them from the oven as soon as the tops are set to keep the crumb soft. Covering the buns with a towel while cooling helps prevent them from drying out.
Nutrition
- Serving Size: 1 slider bun
- Calories: 58
- Sugar: 0.4 g
- Sodium: 135 mg
- Fat: 4 g
- Saturated Fat: 2.2 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0g
- Carbohydrates: 0.5 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 42 mg