Revolution Rolls

This is how I make mine. Double recipe.
***Other recipes below. 

6 egg Whites
4 egg Yolks
2 package of splenda
1/8 t. Cream of Tartar
6 T. cottage cheese

Preheat oven to 300 degrees.
I use parchment paper on my pans.
Separate eggs making sure NO egg yolks get into the whites. Mix egg yolks, cottage cheese, and splenda. 
Beat egg whites and cream of tartar until whites are stiff. Easy way to check to see if whites are ready -Once whites stop moving in the bowl and you can turn the bowl upside down without whites coming out, their done. Now put a little of the whites into the yolk mixture and mix. Using a plastic spoon, FOLD in the yolk mixture a little at a time into the whites. Once mixed, Mound the mixture into 12 mounds on your parchment paper. If you have liquid in the bottom, spread some of the mounds like mashed potatoes and put liquid into middle of the mounds.
Cooks for 30 minutes to 1 hour. Watch closely until rolls start browning on edges.
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(The Original) Basic Diet Revolution Rolls
Straight from the 1972 Dr. Atkins Diet Revolution book
Makes 6 rolls

Pam spray
3 eggs separated
1/4 teaspoon cream of tartar
3 tablespoons cottage cheese
1 package of Sugar Twin*

1. Preheat oven to 300°F.
2. Separate eggs very carefully (make sure that none of the yolk gets into the whites.)
3. Spray Pam on a Teflon cookie sheet.**
4. Beat egg whites with cream of tartar until whites are stiff but not dry.
5. Fold in yolks, cottage cheese and Sugar Twin*** (Be extremely careful not to break down the egg whites. Mix for no more than 1 minute.)
6. Place the mixture carefully on the Teflon cookie sheet, gently putting one tablespoon full on top of another until each “roll” is about 2 inches high. Repeat this until you have 6 piles.
7. Place the cookie sheet in the oven and bake for about 1 hour.****

Total carbs 3.1; grams per serving .5
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NOTES since its publication:

*can substitute Splenda or your preferred sweetener
**muffin top pan and small Wilton cake pans work fantastic for these rolls
***recommend blending these ingredients together first before folding in
****cooking times in variations range from 30 minutes to 1 hour

VARIATIONS TO THE BASIC ROLLS since its publications:

Instead of cottage cheese, replace with:

3 tablespoons mayonnaise, OR
3 tablespoons ricotta cheese, OR
3 tablespoons of cream cheese
(Cleo's famous Oopsie rolls use three ounces of cream cheese)

Egg Yolk Add-ins:

-Add a scoop of LC natural protein powder for a more 'bready' texture
-Use a flavored (such as vanilla) protein powder and add in a tablespoon of LC maple syrup for a sweet roll
-Add in a scoop of protein powder, plus a tablespoon of room temperature butter, plus a tablespoon of heavy cream
-For a chocolate version, add in a scoop of chocolate protein powder, a tablespoon of cocoa powder, and a tablespoon of chocolate Da Vinci's syrup xxxx