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“Comments from originator of this low carb recipe: "I prefer to use the muffin top pan as you get actual circle pieces of "bread". These are great & freeze well, but keep in the fridge for many days. I also freeze the remaining buttermilk up in 1/4C size pkgs so that I'm not having to throw out the left over milk. Enjoy!!"”
READY IN:
15mins
SERVES:
17-18
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat cream cheese until smooth.
  2. Add remaining ingredients.
  3. Pour 1/8 cup into each muffin top well & bake at 350 for 15 minutes
  4. Or pour 1/4 cup into waffle iron sprayed w/ olive oil.
  5. Makes 17-18 buns at 1 net carb each.

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